Muskmelon Sago Pudding is a delicious dessert that comes together in no time using simple ingredients. Make it using my easy recipe (vegetarian, gluten-free).
About Muskmelon Sago Pudding
Muskmelon Sago Pudding is a refreshing dessert that is very easy to make and comes together quickly using simple ingredients.
Muskmelon puree is added to a custard base along with cooked sago pearls. The mixture is chilled well before serving.
It is a great dessert to serve for house parties or after everyday meals. Kids will love it too.
This recipe is vegetarian and gluten-free and can be easily doubled or tripled.
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Muskmelon – Choose a ripe and juicy muskmelon.
There are a few key indicators that you can use to tell if a muskmelon is ripe and ready to eat. First, take a look at the color of the skin. Muskmelons should have a deep yellow or orange hue, and any green spots on the skin should be very faint.
Another way to tell if a muskmelon is ripe is to give it a light squeeze. The fruit should yield slightly to pressure, but it shouldn’t be too soft.
Finally, you can try smelling the stem end of the melon. Ripe muskmelons will have a sweet aroma that is strong but not overpowering.
Sabja – Sabja or basil seeds are cooling in nature and have many health benefits too. You can replace them with chia seeds too.
Sago – Sago (Sabudana, Tapioca Pearls) gives a nice bite to this dessert. Choose medium-sized pearls.
Milk – I used whole milk (full-fat milk) to make this dessert rich and creamy but you can choose to use skim or low-fat milk. Plant-based milk like coconut milk, oat milk, soy milk, etc works great too.
Custard Powder – I make my custard powder at home but you can buy a packet too.
Condensed Milk – Sweetened condensed milk not only adds to the creaminess of the dessert but lightly sweetens it too.
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Muskmelon Sago Pudding Recipe
- 1 musk melon
- 1 teaspoon sabja seeds (basil seeds)
- ½ cup water (divided, plus more for soaking, cooking, etc.)
- ¼ cup sago pearls (sabudana, tapioca pearls)
- 1 tablespoon custard powder
- 2 cups whole milk (full-fat milk)
- ¼ cup sweetened condensed milk
Make Musk Melon Puree
- Cut the melon in half and discard the seeds.
- Peel the melon and cut it into small pieces.
- Add the pieces to a blender and blend to make a smooth puree.
- Transfer the puree to an airtight container and refrigerate until ready to use.
Soak The Basil Seeds
- Stir together basil seeds and ¼ cup of water in a small bowl.
- Refrigerate until ready to sue.
Cook The Sago
- Rinse sago pearls with water and soak them in 1 cup of water for 4-5 hours.
- Boil 2 cups of water in a pan over high heat.
- Once the water comes to a boil, reduce the heat to low.
- Add the soaked sago pearls to the boiling water and cook until they are transparent and tender (5-6 minutes).
- Remove the pan from the heat and bring the mixture to room temperature.
- Refrigerate until ready to use.
Make The Custard
- Stir together custard powder with ¼ cup of water to make a lump-free mixture.
- Heat milk in a pan over medium heat.
- Once the milk is slightly hot, stir in the custard powder mixture and cook until the custard thickens, stirring continuously.
- Add condensed milk and cook for another minute.
- Transfer the custard to a bowl and cover it with cling film to prevent the formation of a cream layer on top.
- Refrigerate for 3-4 hours until nicely chilled.
- Strain the sago pearls from water using a fine-mesh strainer.
- In a large mixing bowl, stir together muskmelon puree, soaked basil seeds, cooked sago pearls, and custard.
- Garnish with melon cubes and dried rose petals and serve chilled.