Watermelon Coconut Barfi | Watermelon Jelly Pudding Eggless

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To make Watermelon Coconut Barfi, start by preparing the watermelon juice. Cut the watermelon into pieces and blend them until smooth. Strain the juice to remove any pulp or seeds and measure out 6 cups. In a saucepan, pour the watermelon juice. Bring the mixture to a gentle boil over medium heat. Once the mixture comes to a boil, add sugar according to taste. Stir until the sugar is completely dissolved. Reduce the juice to 50%.

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Drop the whole mint into the saucepan and boil for a few minutes. Take the mint out of the watermelon juice after the flavour infuses in it. In a small bowl, mix cornstarch with 5 tablespoons of water to make a slurry. Gradually add this slurry to the boiling watermelon mixture, stirring continuously to prevent lumps from forming. Drop some ginger juice.

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Continue to cook the mixture, stirring constantly, until it thickens and reaches a pudding-like consistency. This may take about 5-7 minutes. Once the mixture thickens, add rose water, a few drops of vanilla essence (if using), and 2 drops of red food color for a vibrant hue. Squeeze in the juice of one lemon to balance the sweetness.

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Pour the watermelon pudding mixture into a tray and spread it out evenly. Allow the mixture to cool and refrigerate it for at least 6 hours. Once set, cut the Barfi into 1½ inch x 1½ inch squares using a sharp knife. Coat the Barfi with desiccated coconut. Serve these refreshing and fruity Watermelon Coconut Barfi as a delightful dessert or snack, perfect for any occasion!