Custard Apple (Sitaphal) Basundi

Name: How to Make Custard Apple (Sitaphal) Basundi | Easy & Delicious Custard Apple (Sitaphal) Basundi Recipe
Total time: 15 min
Yield: 4
Cuisine: north-indian

#MD26 Sitaphal Basundi (Custard Apple Basundi) is a delicious twist on classic Basundi (an Indian dessert made by reducing milk). It is made by adding ripe custard apple pulp to the regular Basundi. For our family, Custard Apple Basundi isn’t just a dessert; it’s a beautiful memory of my mother’s quick-thinking and hospitality. One afternoon, a friend arrived unexpectedly. My mom didn’t panic. She prepared Sitaphal Basundi with milk, custard apple and easily available ingredients at home. That is specialty of this recipe of my mother .

prep time 15 Mins

cook time 10 Mins

chef Suman Agrwal

Step 1

Start by opening the ripe custard apples. Use a strainer or a spoon to separate the seeds from the pulp. Keep the smooth pulp aside in a bowl.

Step 2

In a heavy-bottomed pan, pour the milk and bring it to a boil. Lower the heat and let it simmer. Stir occasionally and scrape the sides of the pan to incorporate the cream (malai) back into the milk.

Step 3

Continue cooking until the milk reduces to nearly half of its original quantity and achieves a thick, rabri-like consistency.

Step 4

Add the sugar (or white jaggery) and cardamom powder. Stir until the sweetener is completely dissolved. If using saffron, add it now. Let the milk cool down to room temperature.

Step 5

Once the thickened milk has cooled, gently fold in the fresh custard apple pulp.

Step 6

Never add the pulp to boiling milk, as the acidity in the fruit can cause the milk to curdle.

Step 7

Transfer the Basundi to serving bowls. Top with a generous amount of sliced almonds and pistachios.

Step 8

This dessert tastes best when served chilled. Let it set in the refrigerator for at least 2 hours before serving.

Calories 200 Kcal

Total Fat 4 g

Carbs 20 g

Protein 10 g

ESSENTIAL ITEMS

1 liter milk (full-fat milk works best for a creamy texture)

1 cups custard apple (sitaphal) pulp (deseeded)

3 tbsp sugar or white jaggery (adjust based on the sweetness of the fruit)

0.5 tsp cardamom powder

to garnish nuts sliced almonds, pistachios, and cashews

OPTIONAL

1 tsp saffron strands (for color and aroma)

Recipe by:

Suman Agrwal

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