Muskmelon Payasam Recipe | 4 Ingredient Recipe | Easy Desserts

Muskmelon payasam, or muskmelon and sago (sabudana) with coconut milk, is a light, cool, and refreshing sweet dish. It is a creamy, chewy, fruity pudding with melon and is very similar to a light sago (sabudana) kheer.

Payasam is a south Indian dessert that is an integral part of puja, celebrations, and festivities. It is traditionally made with rice or broken wheat cooked in milk or coconut milk and sweetened with either sugar or jaggery (gur).

This muskmelon payasam recipe is not traditionally Indian, but this sweet juicy fruit adds a lightness and delicate floral taste to what is a rich and sometimes extremely sweet dish. It can be described as a sago and melon kheer.
 

Muskmelon payasam has many variations. The Goud Saraswat Brahmins have a version called chibbada harshyale; chibbad means muskmelon. In Tamil Nadu, javvarisi payasam is a sweet dish or kheer made with sago or tapioca pearls, sweetener, milk, cardamom, cashew, and raisin; javvarisi is Tamil for tapioca pearls. It’s also popular in Southeast Asia. Honeydew sago dessert is often served at Chinese wedding banquets in Malaysia, and the Thais have their own version of sago cantaloupe. This muskmelon payasam recipe is probably closest to the Thai and Malaysian versions.
 

For the best muskmelon payasam recipe, read on.

Our quick and easy melon payasam recipe shows you how to make muskmelon payasam with just four ingredients. This recipe does not require real cooking. Once you do the basic prep work, the actual cooking of the payasam takes only a few minutes.
 

All you have to do is remove the skin of the muskmelon, scoop out the seeds, puree the flesh in a blender, and combine the melon puree with coconut milk and boiled sago (sabudana) or tapioca pearls.
 

This muskmelon payasam recipe is best made with soft varieties of muskmelon like cantaloupe or honeydew melon. Make sure to use ripe, soft, sweet, and juicy muskmelon.

Tips on how to make muskmelon payasam:
 

Blend the muskmelon and mix with freshly extracted coconut milk and sugar. Adjust the amount of sugar in the sago and melon payasam depending on the muskmelon’s natural sweetness.

Add the sago (sabudana) or tapioca pearls to water that is on a rolling boil to prevent the pearls from sticking to each other as they cook. Cook sago until it turns translucent and the centre is no longer opaque. To remove excess starch, rinse the sago in a sieve under cold running water and drain well.
 

Sago and tapioca may seem identical in appearance, taste, texture, and behavior, but their origins are quite different. Tapioca comes from cassava, a root vegetable, the underground part of the cassava shrub, which is native to South America and now very common in South India. Sago is a starch extracted from the pith of the sago palm. The starch is made into sago pearls and is often used in desserts.
 

Serve chilled muskmelon payasam, or honeydew sago dessert, or sago and melon payasam in individual bowls.

You may sprinkle a pinch of cardamom or cinnamon powder for additional flavor (though we prefer it without this). Some recipes call for a pinch of salt to enhance the sweetness of the muskmelon payasam.
 

Garnish with a few melon balls or diced melon.

Enjoy yummy chilled muskmelon payasam. It’s light and refreshing, especially on a hot summer day.
 

Get all details about how to make muskmelon payasa at home. Find the best muskmelon payasam recipe with all ingredients and easy cooking method from Yummefy Recipes.

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