I've been shouting from the rooftops about my signed copy of Ottolenghi's new book, and I was hoping that this next recipe would be from the book. We decided on a jaggery and coconut sago pudding, but by the time we read through the recipe, mum and I almost fell asleep. It was tame and predictable and rather un-ottolenghi-like, so we decided we'd take matters into our own hands and make a signature Kathija Dessert, which in this case is a Sago Payasam with Musk Melon and Coconut Milk.

For those not in the know, payasam is a south Indian dessert without which no celebration is complete. There are a zillion riffs these days, but traditional varieties include rice or broken wheat cooked in milk or coconut milk and sweetened with either sugar or jaggery.

Mum's version is a little untraditional - musk melon is not something usually associated with payasam. But it adds a lightness and delicate floralness to an otherwise rich and clawingly sweet dessert.

It's also worth noting that this payasam is very hard to mess up. I've always been intimidated by the idea of making payasam, but this is a good place to start. If you scoop out the melon, soak and cook the sago in advance, the rest of the payasam comes together in a matter of minutes.