How to make Sago And Melon Kheer - Delicious kheer made with a combination of sago and melon balls.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana) (साबुदाना), Watermelon (तरबूज़)

Cuisine : Orissa

Course : Desserts

Sago And Melon Kheer Recipe Card

Sago And Melon Kheer

The cuisine of Orissa is as simple as its inhabitants. The food pattern is almost similar to that of its neighbouring states of Bihar and West Bengal due to their proximity and similar geographical conditions.
However ask any Oriya about the most delicious dish of the state and he will keep mum. It is because there is such a plethora to choose from. There are a number of rituals and celebrations when delicacies are prepared from the freshly harvested paddy. It begins as soon as the rains stop with Nuakhai celebrations when several types of cakes are prepared and are shared with friends and relatives.

For more recipes related to Sago And Melon Kheer checkout Sago Pudding with Pomegranate. You can also find more Desserts recipes like Lion’s Milk, Pantua, Lemon Coconut Slice, Apple Tart.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sago And Melon Kheer Recipe

  • Sago (sabudana) 1/2 cup

  • Watermelon 1/2 small

  • Milk 4 cups

  • Sugar 1/4 cup

  • Green cardamom powder a pinch

  • Kewra water 1 teaspoon

  • Almonds,blanched and slivered 8-10


Step 1

Wash and soak sago in one and half cups of water for half an hour. Drain and keep aside. Using a Parisienne scoop, scoop out melon balls from watermelon and chill in the refrigerator.

Step 2

Boil milk in a thick-bottomed pan, add sago and simmer on low heat for four to five minutes till sago is transparent and cooked. Add sugar and green cardamom powder and cook further for a minute. Remove from heat.

Step 3

Cool, add kewra water and mix. Bring it to room temperature and then chill in the refrigerator. To serve, place melon balls in small cups, pour the sago kheer on top and serve garnished with almond slivers.