Chibud Rasayana or Mashmelon Payasa– A Traditional Goan Summer Dessert with Coconut Milk

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On our way back home from Goa after our recent road trip, we noticed an old lady by the roadside selling something that had caught our attention for days — Chibud, also known as mashmelon or Goan musk melon. From day one of our trip through Goa, we were curious about this unique fruit, seeing it sold on almost every street and wondering what it might taste like.

Finally, we decided to stop and buy one. Communicating with the old lady wasn’t easy — she spoke only Konkani, a language unknown to us. After a few friendly smiles and hand gestures, we managed to buy the fruit, probably at a higher price than usual. But our curiosity to finally taste the Goan Chibud fruit made it completely worth it. It tastes quite similar to muskmelon in flavor, though its texture is softer and more delicate — making it perfect for rasayana or even a smoothie!

That’s how I ended up making this simple and refreshing Chibud Rasayana — a traditional Goan recipe that perfectly captures the coastal flavors. It’s made with fresh coconut milk, jaggery, and cardamom, allowing the natural sweetness and fragrance of the Chibud to shine through.

Chibud Rasayana or Mashmelon Payasa

This Goan summer dessert is light, naturally sweet, and full of tropical flavor. The combination of Chibud and coconut milk creates a soothing, fragrant treat that keeps you cool and hydrated. If you don't get this fruit, no worries, you can try this recipe using regular musk melon too.

Chibud or Mashmelon



Preparation time: 15 minutes

Serves - 2-3

Ingredients

Ripe Chibud (Mashmelon / Musk Melon) - 2 cups (peeled, deseeded and chopped)- ¼ of a large mashmelon.

Thick coconut milk - 1 cup 

Grated jaggery - 3–4 tbsp (adjust to taste)

Cardamom pod - 1

Thin poha/ paper avalakki - 2 tbsp (optional), enhances the taste

A pinch of salt (optional, to balance flavors)

Method:

  • Cut the Chibud fruit open, remove the seeds, peel the skin and chop the pulp roughly.
  • Take the chopped fruit in a large bowl, mash it a bit with fingers.
  • Add grated jaggery or jaggery powder , mix well and keep aside.
  • Grind freshly grated coconut in a mixer grinder along with a cardamom pod and water as needed. Extract the coconut milk. Add it to the fruit and jaggery mix.
  • Add washed and drained poha, combine well. Add salt if using (optional).
  • Refrigerate for 30 minutes and enjoy this cooling Goan dessert that’s perfect for hot summer days.
Chibud Rasayana or Mashmelon Payasa


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