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.
You can replace basil seeds with chia seeds too.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.