Muskmelon Sago Payasam Recipe: Giving Pudding A Summery Twist

A good bowl of payasam – that classic creamy, slow-cooked rice pudding which is a famous dessert in South India, is the cornerstone of a meal well-eaten. Most payasam varieties that originate from the southern states of India, reflect the abundance of local produce like jaggery, coconut and rice, along with interesting additions like jackfruit, sago pearls and even chopped up sheets of rice. Typically rich in flavour, due to slow cooking the milk until it turns creamy, and with a delicate whisper of cardamom and crunch from almonds or cashews, the payasam is one dish that would never go out of trend.

This muskmelon-sago payasam recipe, is a bit off the traditional path and uses a summer fruit like muskmelon – which compliments the creamy flavours with a fresh floral note. The addition of chewy sago pearls offer a textural variation with the que-que effect and work well in tandem with the delicate muskmelon. This dessert is sugar-free as it uses a simple jaggery syrup to sweeten the milk, and is best enjoyed when cold. Make this dessert recipe at home, to enjoy on hot summer evenings as a sweet ending to your dinner.

Ingredients

• ½ cup sago pearls, soaked
• 1 cup coconut milk
• ½ cup full-fat milk
• 2 tablespoons rose water
• ¾ cup jaggery
• ¼ cup water
• 1 small muskmelon, chopped
• ½ muskmelon, pulp

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Method

• Add the regular milk and coconut milk to a large saucepan and simmer. Soak the sago pearls for a minimum of 60 minutes and add it to boiling water and let it cook, until firm but mushy to touch.
• Drain the pearls and run it under cold water to prevent overcooking. Meanwhile, add the jaggery and water to another saucepan and let it melt completely, until it resembles a syrup-like consistency.
• Pour the jaggery syrup into the milk mixture, followed by the sago pearls. Cook for 5 minutes and add the muskmelon pulp. Stir everything to combine and cook for an additional couple of minutes.
• Take the pan off heat and add the rose water. Cool to bring down to room temperature before adding the chopped muskmelon bits. Refrigerate the payasam for 3-4 hours and serve chilled.