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Recipe name-Gajar ki (carrot) chutney#carrot Ingredients- 2cup grated carrots, 1cup sugar, ½ tea spoon citric acid ½ tsp salt, ½ tsp red chili powder Water melon seeds tempering prepared with – 2 tsp mustard oil , 1tsp black mustard seeds ,¼ tsp of asafetida and few curry leaves . Method-pressure-cook the grated carrots till one whistle on low heat. Heat a pan, add citric acid and sugar. Cook till the sugar dissolves. Add ,grated carrots and cook till the sugar coats on the carrots. Add red chili powder and mix well. Temper with prepared tadka. Top with Water melon seeds . Gajar ki (carrot) chutney is ready to serve. Serve with chips or any snack.
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#Holi26
Coconut Thandai Pudding
This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai.
Coconut Thandai Pudding Recipe
Ingredients
For the Pudding Base:
• 10 grams China Grass
• 1 cup Water (for melting China Grass)
• 2 cups Thick Coconut Milk
• 1/2 cup Condensed Milk (Milkmaid)
• 1/4 cup Sugar or to taste
For the Thandai Flavoring:
• 3-4 tbsps ready Thandai Powder
To garnish
• fresh grated coconut- as per choice
• Chopped almonds and pistachios- as per choice
• rose petals - as per choice
Method
• Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes.
• Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins).
• In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate).
• Add the thandai powder to the milk mixture. Stir well to combine.
• Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat.
• Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups.
• Let it cool to room temperature, then refrigerate for 1-2 hours until set.
• Unmould ,if it is set in moulds.
• Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled.
Suggestion- Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.
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#HOLI26
Thandai Muffins
Holi special refreshing snack and ease to prepare can be made ahead, flavoured with festive essence thandai masala given modern baked twist which in result is healthy, tasty and loved by all age groups.
Cooktime: 25-30 minutes
Serving:2-3
Prep;
Thandai Masala
3-4 Almonds
4 cashews
3-4 Pistachios
3-4 Black peppercorns
1/2 tbsp Melon seeds
1 tsp poppy Seeds
1 tsp Fennel seeds
2-3 green cardamom
5-6 saffron strands
1/4 cup jaggery powder
3 tbsp Lukewarm water to soak above ingredients.
Muffins Ingredients:
1 cup whole wheat flour
1/4 cup jaggery powder
1/4 cup unsalted melted butter
1 tsp baking powder
1/4 tsp baking soda
1/2 cup lukewarm milk
1/2 tsp Rose syrup
Method:
1. Soaked the thandai ingredients in lukewarm water for atleast 2 hrs. Strained the nuts and keep aside water, grin nuts to a smooth paste.
2.Preheat oven @180 deg C and lined the medium 6 cup muffin tray with muffin liners.
3.In a mixing bowl, add butter, thandai paste and rose syrup mix well.
4. Sieve the dry ingredients mix into wet mixture combine mix well avoid lumps, to medium thick consistency, add milk to balance consistency.
5. Spoon batter into lined muffin tray fill till 3/4 tap it lightly surface it evenly, sprinkle pistachio and dry rose petals.
6. Bake for 20-25 mins once bake cooled down completely place on serving plate.
7. Garnish with pistachio powder, sliced almonds, dried rose petals and rose syrup.
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#Holi26
This Holi ,
I prepared Nariyal ki thandai ,because Holi is not complete without thandai to me.I gave my normal thandai a twist of fresh coconut.Fresh Nariyal Thandai (Fresh Coconut Thandai) is a refreshing, tropical twist on the traditional Indian Holi beverage. It combines the classic, aromatic spices of traditional thandai with the rich, creamy goodness of fresh grated coconut and coconut milk.
Fresh Nariyal ki thandai
Ingredients
For the Thandai Paste:
• 1/4 cup Freshly grated coconut
• 1/4 cup Almonds (soaked for 1–2 hours and peeled)
• 1 tbsp Melon seeds (Magaz) (soaked)
• 2 tbsp Poppy seeds (Khus Khus) (soaked)
• 8-10 Black peppercorns
• 1 tsp Fennel seeds (Saunf)
• 4-6 Green cardamom pods (Elaichi)
• 1-2 tbsp Dried rose petals
For the Liquid Base:
• 200 ml Whole fat milk (boiled and cooled)
• 2 cups Chilled coconut milk (fresh )
• 100-150 g Sugar or Misri (rock sugar)
• 1/2 tsp Rose water
• A few strands of Saffron (Kesar)
For Garnish:
• Slivered pistachios and almonds
• Fresh coconut slices
• Dried rose petals
• Crushed ice
Method –
In a blender, combine the soaked and peeled almonds, melon seeds, poppy seeds, fresh grated coconut, peppercorns, fennel seeds, cardamom, and rose petals. Grind into a very smooth, fine paste. Add a little water or milk if needed to make it creamy.
Mix this prepared paste into the 200 ml of boiled and cooled milk. Add the sugar and saffron strands, mixing well until the sugar dissolves.
Refrigerate the mixture for at least 1 hour to allow the spices to infuse thoroughly. Strain this mixture through a fine sieve or muslin cloth to remove coarse particles, ensuring a smooth, luxurious texture.
Stir in the chilled coconut milk and rose water to the strained mixture. Mix well.
Fill serving glasses with crushed ice. Pour the Fresh Nariyal Thandai over the ice. Garnish with silvered pistachios, fresh coconut slices, and rose petals.
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#Holi26
This Coconut Thandai Pudding
This Coconut Thandai Pudding with China Grass (Agar-Agar) is a refreshing, fusion dessert perfect for festivals like Holi, combining the creamy texture of coconut pudding with the aromatic spices of traditional Thandai. Coconut Thandai Pudding Recipe Ingredients For the Pudding Base: • 10 grams China Grass • 1 cup Water (for melting China Grass) • 2 cups Thick Coconut Milk • 1/2 cup Condensed Milk (Milkmaid) • 1/4 cup Sugar or to taste For the Thandai Flavoring: • 3-4 tbsps ready Thandai Powder To garnish • fresh grated coconut- as per choice • Chopped almonds and pistachios- as per choice • rose petals - as per choice Method • Cut the China grass strands into small pieces and soak them in 1 cup of water for 15-20 minutes. • Place the saucepan with soaked China grass (and the water) on low heat. Stir continuously until the grass dissolves completely into a clear liquid (approx. 5-8 mins). • In a separate large saucepan, bring the coconut milk, condensed milk, and sugar to a gentle simmer (do not boil rapidly, or it may separate). • Add the thandai powder to the milk mixture. Stir well to combine. • Strain the melted China grass liquid directly into the milk mixture to ensure a smooth texture. Mix well for 1-2 minutes on low heat. • Remove from heat and pour the mixture immediately into a pudding mould, plate , or individual serving cups. • Let it cool to room temperature, then refrigerate for 1-2 hours until set. • Unmould ,if it is set in moulds. • Garnish with fresh grated coconut, almonds, pistachios and rose petals. Serve chilled. Suggestion Thandai Powder: If you don\'t have ready-made thandai powder, blend 10 almonds, 1 tbsp fennel seeds, 1 tbsp melon seeds, 4-5 peppercorns, and 3 cardamom pods into a fine powder.
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#Holi26
Mahalabia, also known as Muhallebi, Muhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a traditional Middle Eastern pudding made with milk, rice flour, sugar, and flavored with rose water. I gave this pudding a twist with flavour of thandai for celebration of Holi.
Thandai Mohallabiah with Rosy sauce
Ingredients-2 cups whole milk
¼ cup heavy cream
4tbsp cornstarch/cornflour or rice flour
2tsp thandai readymade powder or home made paste made with (almonds,saunf,rosepetals blackpepper a,melonseeds and cardamom )
1/2 cup granulated sugar, as per desired sweetness
1 tsp rose water/ or 1/4 tsp rose extract
For topping -½ cup prepared rose sauce
For garnishing
2 tbsp nuts of choice
Sweet betal leaves (optional )
dried rose petals( optional)
Method -For Rose sauce –Dilute 4 tbsps rose syrup with ½ cup of water and 1 tsp of cornflour and cook stirring constantly ,to avoid any lumps, till thick like sauce ,.Cool and keep aside for topping .
Add milk in a heavy-bottomed pan, add cream, followed with cornstarch, and sugar. Using a wire whisk, whisk the mixture very well. Make sure the cornstarch is not settled at the bottom of the pot Then, switch on the flame to medium heat.Cook the mahalabia pudding mix on medium heat, while continuously whisking the milk mixture until it begins to thicken, like a custard. This will take around 7-8minutes. Do not stop whisking, or else the cornstarch will settle at the bottom and burn, or the mixture may turn clumpy. (Continuous whisking until thickened is the only important step you need to follow while making this pudding.)
Reduce the heat to low, and continue whisking. When it coats the back of a spoon, it is done.
Remove the pot off the heat, add the flavorings like rose water and thandai powder or paste .Set aside to cool down for about 5 minutes.
Pour the mahalabia mixture into desired serving glasses . Cover the glasses with a cling wrap or aluminum foil, chill in the refrigerator for 5-6 hours or overnight for best results. Top with all ready prepared Rose sauce.
Garnish this delicious Middle Eastern milk pudding with 2 tbsp nuts of choice ,Sweet betal leaves (optional ),dried rose petals( optional).Serve chilled .
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Recipe Name... Motichoor Sandesh Cup
#Holi26
Ingredients...
Besan... 2cup
Pinch of salt
Red food colour...2 drops (optional)
Roasted Watermelon seeds... 1tbspn
Water ...1 cup
Oil for deep fry
For Sugar syrup
Sugar... 1 cup
Water...1/2 cup
For Sandesh...
Mawa ...150gm
Desiccated coconut...50gm
Sugar... 50 gm
Cherry for decoration
Method...
In a mixing bowl take besan, salt & food colour. Mix it well & slowly add water to make a thick batter without any lump.
Heat oil & add small portion of besan batter using a spatula. Fry it well & make it little cool.
Then take all the fried besan in a mixing jar & coarsely grind it.
In a kadhai add sugar & water. Boil it well & make a semi thick syrup ( no need to make one string, just make a little sticky).
Add the grinded besan in syrup, cook it for few minutes,add watermelon seeds,mix it well & switch off the flame. Leave it for 15mins or till it will observe the syrup.
Make it little cool & then take some small mould. Fill the mould with some motichoor mixture leave the middle portion.
Keep it in fridge for sometime to set the cup.
In the mean time in a hot pan add sugar & leave it to make caramel. Within a few minutes it will start to melt & became red in colour. Gently add grated Mawa & desiccated coconut. Mix it well & cook it for few minutes. Make it little cool then.
Now take the motichoor cup & fill it with Sandesh topping with chopped cherry.
Delicious Holi dessert is ready to serve.
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Thandai Parfait 🩷💚🧡
Since thandai is such an iconic drink enjoyed during Holi, I wanted to bring those familiar flavours into a dessert. I created a chilled parfait using a rabdi base, infused with saffron, nuts, and warm aromatic spices that reflect the classic thandai profile. It’s served over colourful white chocolate crumb for a bit of crunch and finished with pistachios, almonds, and rose petals, capturing the colours and festive spirit of Holi.
Serves: 4 small parfaits
Preparation Time: 20 minutes (plus 2-3 hours for setting)
Ingredients:
For the Parfait:
- Milk (full-fat) - 2 liters
- Thandai masala - 5-6 tbsp
- Sugar - 6 tbsp
- Gelatin - 1 tbsp
- Water - 3 tbsp
For the Thandai Masala:
- Almonds - 4 tbsp
- Pistachios - 3 tbsp
- Black peppercorns - 1 tbsp
- Fennel seeds - 1 tbsp
- Green cardamom - 8 pods
- Melon seeds - 2 tbsp
- Poppy seeds - 2 tbsp
- Saffron - a pinch
- Dry rose petals - 2 tbsp
- Ginger powder - 1 tsp
- Nutmeg (grated) - 1/4 piece
For the White Chocolate Crumb:
- Caramelised white chocolate - 200g
- Food color - few drops
Instructions:
For the Parfait:
1. Soak gelatin in water for 5 minutes until it blooms.
2. Blend all the Thandai Masala ingredients into a fine powder.
3. Heat milk in a pan until slightly reduced, then add sugar and stir until dissolved.
4. Mix in the Thandai Masala and let it infuse for 5 minutes. Strain to remove coarse bits.
5. Stir in bloomed gelatin until fully dissolved.
6. Pour into a mold or ring and freeze for 4-6 hours until set.
For the White Chocolate Crumb:
1. Divide the caramelised white chocolate into batches and mix each with a different food color. You can use any color of your choice.
Assembly:
1. Spread the caramelised white chocolate crumb on a serving plate.
2. Unmold the Thandai Parfait disc and place it on top.
3. Garnish with slivered almonds, melon seeds, and rose petals.
#Holi26
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#Holi26
Dish _ Watermelon Juice
Ingredients 👇
🥗3 cup- seedless Watermelon pieces
🥗2 tsp- fresh lime juice
🥗1/2 tsp- jinger juice
🥗1/2 cup- sugar
🥗Mint leaves as required
🥗ice cubes as required
Method 👇
✍️In a blender add Watermelon pieces and blend until smooth.
✍️Strain the juice with the help of strainer.
✍️Transfer the juice in a bowl and add fresh lime juice, ginger juice and sugar. Mix till suger dissolve. Add ice cubes
✍️Serve garnish with mint leaves.
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Kesariya Thandai
As the spring heat arrived, the kitchen hummed with the rhythmic grinding of almonds and fennel. Vibrant saffron strands infused the milk with a golden glow, while the scent of crushed rose petals filled the air. One chilled sip of this creamy Kesariya Thandai was a refreshing, spiced celebration of tradition.
Serves: 4
Preparation time: 10 min
Ingredients:
1 Liter Amul Gold Milk
4 tsp Rock Sugar (Mishri)
2 tsp Dried Rose Petals
8 tsp Thandai Masala:
1/2 cup Almonds
1/2 cup Cashews
1/2 cup Pistachios
2 tsp Fennel Seeds
2 tsp Poppy Seeds (Khus Khus)
2 tsp Melon Seeds
5 pieces Cardamom
5 pieces Black Peppercorns
15 strands Saffron (Kesar)
1/2 tsp Cinnamon Powder
1/2 tsp Nutmeg Powder
For Garnish:
4 pieces Fresh Rose Petals
6-7 strands Saffron
Instructions:
1. First heat the milk. Add the powdered sugar and saffron threads to it and let it boil until it thickens a little. Now let the milk cool down normally.
2. Meanwhile, let\'s prepare the Thandai masala. Heat a pan for two minutes, then turn off the gas and roast the cashews, almonds and pistachios in it. Then roast the poppy seeds, fennel, cinnamon, pepper and caraway seeds for a minute. Then add the rose petals and saffron threads to it. Now let it cool on a plate.
3. Mix all the ingredients and grind them coarsely in a mixer jar. Then add cinnamon powder and nutmeg powder and mix. The basic masala for cold is ready.
4. The milk has cooled down to normal. Leave the milk to cool in the fridge. Add 2 teaspoons of Thandai masala powder to a glass of cold milk and stir well. Pour the saffron Thandai. Serve it in a glass. Garnish it with rose petals and saffron. Enjoy the Thandai.
#HOLI26
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Zero Waste Muskmelon Smoothie made with the heart of muskmelon (those slippery seeds and pulp inside)
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#mk26
Zero Waste Muskmelon Smoothie made with the heart of muskmelon (those slippery seeds and pulp inside)
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It\'s wast out of best recipe..
It\'s muskmelon seeds shake
#mk26
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Which of these popular summer Superfoods contains the highest water content (approx. 95-96%) to keep you naturally hydrated?
A) Watermelon: The classic pink hydrator.
B) Cucumber: The crunchy salad king.
C) Curd (Dahi): The probiotic powerhouse.
D) Bottle Gourd (Lauki): The lightweight summer veggie.
💡 Hint: One of these is technically a fruit in the gourd family and is almost entirely made of structured water! -
#LPC26
Mohobbat ka sharbat.... Watermelon,milk and rose ka amazing combination
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#LPC26
Snap melon juice with lemon and honey is a refreshing twist. Snap melon is super hydrating, perfect for hot days . Packed with vitamins A, C, and K for immunity and skin health. Lemon and honey support digestion and detoxify. Fights free radicals, reduces inflammation. Honey\'s antibacterial properties ease sore throats A healthy, tasty drink to refresh and recharge.you can sprinkle chat masala for enhance the flavour.
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#LPC26
Chaat, salad
Cucumber boat Salad -Here is a refreshing and healthy recipe for Cucumber Chaat Boats that matches the visual you created. This is a perfect lighter alternative to traditional chaat that keeps all the tangy, spicy, and sweet flavors. Cucumber Chaat Boats Vegetarion .The Boat. Prepare the Cucumber Boats * Wash the cucumbers thoroughly. You can peel them entirely small spoon or a melon baller, gently scoop out the seeds and the soft center to create a hollow \"boat\" Make the Chaat Mixture * In a mixing bowl, chopped onions, tomatoes, and green chilies. * Add half of the chaat masala, roasted cumin powder, red chili powder, and salt. * Add a squeeze of lemon juice and toss everything gently to mix. Assemble the Boats Garnish and Serve * Sprinkle the remaining chaat masala over the top. * Finish with a generous layer of Nylon Sev, pomegranate arils, and fresh coriander. * Serve immediately to keep the sev crunchy
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My
summer Rest 𝗪𝗮𝘁𝗲𝗿𝗺𝗲𝗹𝗼𝗻 
𝗝𝘂𝗶𝗰𝘆 𝗳𝗹𝗮𝘃𝗼𝘂𝗿 ‧₊ ̊
✩ ₊ ̊⊹♡
#SummerSipsChallenge
#MyKitchenDiaries
#FoodContest #SummerDrinks
#ContestAlert
@mykitchendiaries.official
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#SS26
Watermelon Shikanji
Watermelon Shikanji, a refreshing drink that includes the fruity delight of watermelon with a citrusy flavour of lemons. This drink is perfect for the hot summer days when watermelons are in plenty. The addition of lemon juice and black salt enhances the taste of this fruity shikanji and gives an extra punch to the drink.
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#SS26
Watermelon Cooler
This watermelon cooler is a highly hydrating, refreshing summer drink made by blending watermelon chunks with lime juice, mint, chaat masala, black salt and sometimes sprite or coconut water. It is a low-calorie drink often served strained or blended with ice, providing potassium and magnesium to help combat summer heat..
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Melon Chia Refresh
#SS26
A light and refreshing drink made with the natural sweetness of fresh melon, combined with the goodness of chia seeds for a healthy boost. This cooling beverage is perfectly hydrating, with tiny chia pearls adding a fun texture to every sip. Simple yet delicious, it’s the perfect summer drink to keep you cool and energized, offering a balance of fresh flavors and nourishment in every glass. 🌿🍈✨
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#SS26
Watermelon juice
Watermelon juice is hydrating, refreshing and easy to make.
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#SS26
Summer Splash Sabja Refresher
Cooling watermelon juice infused with hydrating sabja seeds — the perfect refreshing sip to beat the summer heat.
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#SS26
Watermelon Fizz
Watermelon Fizz is a unique drink recipe which is made from watermelon pulp, lemon, ginger and soda.
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#SS26
🍉🍈Melon Bliss Cooler
A refreshing fusion of watermelon and muskmelon blended into a naturally sweet, hydrating smoothie — perfect for a light, cooling boost.
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Gond katira watermelon Shikanji
#SS26
Gond katira watermelon Shikanji is a Natural body coolant, Soothes the gut & boosts digestion, Boosts immunity, Prevents dehydration & heat strokes, Nourishes & promotes a natural glow to skin, Supports bone & respiratory health.
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#SS26
** Watermelon Mojito ** 🍹 🍉
** Watermelon Mojito in summer Keeps you hydrated, Watermelon is Over 90% water, and mojito has mint + lime. This combo helps replenish Fluids and Electrolytes lost in summer heat, preventing dehydration.**
Watermelon has a high water content and cooling properties, while mint leaves create a soothing effect. Together they help lower body temperature and give instant relief from scorching heat.
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#SS26
MANGO THANDAI
Mango thandai is a creamy summer drink that mashes up two Indian classics. Ripe mango pulp is blended with thandai paste made from almonds, cashews, melon seeds, poppy seeds, fennel, cardamom, saffron, and black pepper. Mix it into chilled milk, add sugar, and you get a rich, nutty, floral sip with a sweet mango
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#SS26
STRAWBERRY THANDAI
Strawberry thandai is a fruity twist on the classic summer drink. Fresh or pulped strawberries get blended with the traditional thandai base of almonds, cashews, melon seeds, poppy seeds, fennel, cardamom, and saffron. Mix it into chilled milk with a little sugar, and you get creamy, nutty, floral flavors with bright berry sweetness.
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#SS26
MUSK MELON MILK SHAKE
Musk melon milk shake offers refreshing summer hydration , high potassium and vitamin A and C which supports immune , health and blood pressure regulation .
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#SS26
MOHABBAT KA SHARBAT
Mohabbat ka sharbat is a popular luscious pink drink made from water melon pulp , milk Rose syrup and watermelon chunks . It is an instant energy booster , keeps body hydrated and provides a sweet ,soothing and cooling effect .
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#SS26
Watermelon Fizz
A classic summer beverage to beat the heat with watermelon juice, lemon zest and juice and tonic water to get the fizz
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#SS26
Muskmelon Shake
Summer sip ,melon bliss , Sweet melon vibes only
Refreshing , hydrating & Perfect for summer
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#SS26
PAAN THANDAI
Paan thandai is classic thandai with the full paan-shop vibe. The usual thandai base of almonds, cashews, melon seeds, fennel, cardamom, saffron, and black pepper gets blended with betel leaves and gulkand. Mix it into chilled milk and top with more gulkand. You get creamy, nutty, and spiced thandai with that sweet, minty hit from paan. It\'s an aromatic &delicious summer cooler.
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#SS26
BANANA THANDAI
Banana thandai is a creamy, nutty twist on the classic drink. Ripe banana gets blended with thandai paste made from almonds, cashews, melon seeds, poppy seeds, fennel, cardamom, saffron, and black pepper. Mix it into chilled milk with a little sugar or honey. You get rich, naturally sweet banana flavor layered with earthy spices and floral notes. Cooling, filling, and tastes like dessert you can sip.
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#SS26
SUNSET MOCKTAIL
Refreshing drink in summer made with Watermelon,lemon juice, soda and some mango juice.
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Muskmelon sabja pudding
#SS26
This tropical Melon-sabja Pudding is a perfect breakfast or can be had as a dessert aftermeals on a hot summer evening.
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#SS26
Summer refreshing drink with water melon, grapes n cucumber with mint leaves salt n ice is so cool
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Watermelon Coconut Cooler
#SS26
Stay refreshed with this Watermelon Coconut Cooler, a delightful blend of juicy watermelon and coconut water. Perfect for sipping poolside or at summer gathering, this fruity concoction will have you feeling like you\'re on a tropical vacation! enjoy !!
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Summer Special Muskmelon Juice
#SS26
The Muskmelon is also called Cantaloupe or Kharbuz. Muskmelon contains a lot of water and vital nutrients. Muskmelon juice is one of the most simple and refreshing drinks to make during the summer.It\'s a great way to stay hydrated, especially on hot days when your food is heavier. This drink cools your body while also soothing and relaxing your stomach. When the temperature rises, it\'s best to drink it first thing in the morning or at lunchtime. Muskmelon juice contains mineral salts that help achieve healthy skin, hair and nails.
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🍉 Watermelon season is ON! 🍉
And nothing beats a chilled, juicy watermelon on a hot day—but how do you pick the sweetest one from the pile? 🤔
Save these simple tips to choose a watermelon that\'s naturally sweet, ripe, and packed with flavour every single time! ❤️
✅ Look for a creamy yellow field spot
✅ Choose one that\'s heavy for its size
✅ Check for webbing marks on the skin
✅ Prefer round melons over elongated ones
Now tell us👇
🍉 What\'s your favorite way to enjoy watermelon?
