Shakkar teti panna is a light and refreshing summer dessert made with musk melon in sweetened milk. It's easy to prepare with only 3 ingredients.

Two small glasses of shakkar teti panna on the table.

The arrival of summer comes with the familiar warmth that makes you crave something fresh and juicy. For me, that means it’s officially melon and watermelon season!

I love using them in all sorts of ways—whether it’s a super refreshing watermelon mocktail, a bright watermelon and mint salad, or a simple watermelon carpaccio salad. It’s the best way to keep cool and enjoy the sweet side of summer.

This delicately sweet kharbooja panna is my grandmother's recipe. She would prepare it for my Mum during the sweltering hot days in India. It's a simple dessert that takes minutes to make but is so satisfying, just like this Mexican dessert fresas con crema.

Pieces of cantaloupe melon (musk melon) are soaked in a sweetened creamy milk. Enjoy it chilled after a meal or as a light cooling snack.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Cantaloupe melon or other musk melon such as honeydew.
Milk
Sugar or condensed milk
Cream - optional but makes the milk extra creamy
Mint leaves to garnish

Make it vegan

To make this recipe vegan, use any dairy-free milk. A thick coconut milk would also work really well. Stick to sugar to sweeten or use vegan condensed milk if you can find it.

Storage

Store kharbooja panna in the fridge in an airtight container for up to 1 day.

You can also prepare the sweet milk in advance and keep in the fridge for 5 days. Simply add your fruit before you're ready to serve.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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