Chibbad(Konkani) or Karbooja(Hindi) is a kind of sweet melon. There are so many different kinds of melons available here, I was very much confused which one to use for this dish (and also for the milkshake). Finally I zeroed on cantaloupe which had the same taste as the one we got in India.
Chibbad is one of the most loved fruits for Konkanis. The best ones are those whose skin comes off by itself and the flesh becomes like rava. If added to some dish, they just dissolve. This variety is very sweet and melt in mouth. The cantaloupes available here are a bit hard. Even if the pieces are left in the dish for around a day, they remain as they are.
This fruit is available only during some season. People are just mad about this. The most famous dish prepared with this is called ‘Hashale’ or ‘chibda phovu’.
This is my entry to JFI-milk hosted by Vineela.
Ingredients:
Cantaloupe or Chibbad (cut into pieces) 1 and ½ cups
Poha(avalakki) (thin) ¼ cup
Milk or coconut milk 1 and ½ cup
Jaggery 1 tbl spn
Cardamom powder ½ tea spn
Some people use coconut milk for this dish. But I prefer normal milk.
Method:
Cut the cantaloupe in pieces.
Wash poha in water. Soak in water for some time.
Grind it for 2-3 seconds in mixer/blender (grinding is optional, but this makes the dish more thick and tasty. I had already taken the picture without grinding the poha when I got this tip from aayi. I had thought the poha would dissolve, but it did not :(. So from next time, I am going to grind the poha and then add to the dish).
Dissolve the jaggery in milk. Add the poha (or poha paste) to the milk. Add the cantaloupe pieces and cardamom. Mix well.
Serve chilled.
Serves : 3
Preparation time : 5-10mins
hI Shilpa,
Chibda phovu looks delicious.
THANKS for participating in jFI.
see you in round up.
Vineela
Shilpa the dessert looks so yummy..this is some thing new to me..thanks for sharing…
Hi Shilpa ….I did not get the time last three days to view the recipes, but this one is my favorite. I got a huge cantelope last week, and kept it for a few days to totally ripen. It was very tasty and sweet. I finished most of it, there is some left over and since you reminded abt it, i am going to make this right now. So it is my desert for the day. Thanks for sharing.
Yet another different and lovely recipe from u shilpa…U are Amazing.. thanks
Hi Shilpa, this is a really fascinating combination — it sounds delicious!
interesting to see the indigenous recipes. we have a similar recipe using aval and coconut milk and the fat small bananas u get in kerala. have to try ur to see the similarity.
Hmmm…that is a wonderful recipe…sounds very delicious…smtg to try.
yummilicious recipe…..love to get my hands on a Cantaloupe if available in the market this season..
Just tried this recipe this evening and it was really delicious. I had tasted many years back when my mom had made so it was so good to try this simple dessert again.
Thanks for sharing your recipes with us.
I take a hand blender and mash the cantaloupe but not completely mashed. u can add some grated badam and pista. it is just a variation from the traditional konkani recipe. i really enjoy browsing through ur blog. Great job keep it up!
Hi Shilpa, Happy Ashtami! This dish has been my favourite. I did not have cantaloupe on hand today, so instead, I used some ripe bananas. It tastes awesome!! As I am learning how to prepare konkani dishes, your site is a blessing for me. Simple methods and the presentation makes it so easy for a first-timer like me. Thanks and a big hug from me. Keep up the good work!