1. Line a colander with thin muslin and pour the curds in it.
2. Let the whey drain till 1 cup of thick curd cheese is left in the colander.
3. Place the sugar in a thick bottomed sauce pan.
4. Sprinkle with 2 Tbsp of water.
5. Heat till the sugar dissolves and turns a rich caramel color.
6. (Do not stir) Add ¼ cup of water and heat gently, stirring till a honey like syrup is formed. Let the caramel syrup cool.
7. Beat the curd cheese till smooth.
8. Blend 1 ½ cup of musk melon with caramel syrup till smooth.
9. Mix the curd cheese with musk melon puree.
10. Add rest of the ingredients and remaining musk melon cubes.
11. Serve chilled.

Serves: 6 to 8