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Indian

Char Magaz

The classic Indian four-seed mix — watermelon, muskmelon, cucumber and pumpkin kernels — soaked, stone-ground and whisked into chilled milk with saffron, cardamom and rose water. A cooling summer drink from the sherbet-and-thandai tradition of North India, and the same paste that thickens a korma if you leave out the sugar.

SnacksDessertsVegetarianUnder 400 kcalUnder 30 min
20 minEasy354 kcalper serving
Char Magaz

Method

  1. Pick over the four magaz and tip 1 tbsp of watermelon kernels, 1 tbsp of muskmelon kernels, 1 tbsp of cucumber kernels and 1 tbsp of pumpkin kernels into a small bowl — this equal-part mix is the char magaz itself. Pour over 100 ml of warm water, cover, and leave to soak for 2 hours, until a kernel crushes easily between finger and thumb.
  2. Drain the kernels into a sieve set over a cup, saving the soaking water. Rub the pumpkin and watermelon kernels between your palms and lift away any loose papery skin, so the finished paste stays milk-white.
  3. Grind the kernels in a small wet grinder or spice jar with 2 tablespoons of the reserved soaking water, stopping and scraping down twice, for 2–3 minutes until you have a slack, silky paste with no grit left when you rub a little between your fingers.

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Per serving

354kcal
16gprotein
23gcarbs
24gfat
1gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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