Select a ripe muskmelon by checking that it's slightly soft to the touch, has a sweet fragrance, and feels heavy, ensuring it is naturally sweet and juicy.
2
Cut and deseed the muskmelon, then blend it into a smooth puree and refrigerate until needed.
3
Dry roast the vermicelli in a pan until it turns golden brown, then set aside.
4
Pour milk into a pan, add saffron, and bring to a boil while stirring occasionally to prevent sticking.
5
Add sago pearls and mix well. As they cook, they'll become transparent and the white center dot will almost disappear, indicating they're nearly done.
6
Add the roasted vermicelli and continue cooking until soft, stirring frequently since it cooks quickly.
7
Add sugar to taste, but don't overdo it since the muskmelon will add natural sweetness later.
8
Let the kheer cool completely. It will thicken slightly as it cools.
9
Fold the chilled muskmelon puree and cardamom powder into the completely cooled kheer. Important: only add the muskmelon when the kheer is fully chilled to prevent bitterness.
10
For extra crunch, add small pieces of muskmelon if desired. Serve the cold kheer with fresh fruit.
PrimedTableBETA
