Muskmelon Boats

Recipe by
Total Time:
60-90 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 1 - muskmelon, medium firm but ripe
  • 1 cup - whipped cream
  • 1/2 cup - soft paneer (cottage cheese) or silken tofu
  • 1/2 cup - curd, hung for 2 hours
  • 1 cup - sugar, powdered
  • 2 to 3 drops - vanilla essence
  • 1 packet - lemon jelly crystals
  • For topping:
  • 1/4 cup - walnuts, crushed

How to Make Muskmelon Boats

  • Cut muskmelon into 2 equal halves, vertically. Drain out the seeds and clean any central residue.
  • Keep it refrigerated, till required.
  • Dissolve the jelly as per the instructions on the packet.
  • Keep it in a wide bowl, to bring it to room temperature.
  • Run paneer and curd in an electric mixie.
  • Beat or whip cream and sugar, till light and fluffy.
  • Combine the jelly, cream and curd mixture.
  • Add 2-3 drops vanilla essence and beat well with an electric beater.
  • Once mixture is soft and fluffy, freeze to thicken it a bit, but not set.
  • Pour the mixture into cantaloupe halves.
  • Freeze, till mixture is fully set, but not hard.
  • Sprinkle walnuts and allow to set well.
  • Remove from freezer, slice into vertical boat shaped pieces.
  • Serve, with a spoon wide enough, to cut through the cantaloupe.