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Basundi is a traditional Indian dessert made by slow-cooking milk until it thickens and develops a luscious texture. While classic basundi is flavored with cardamom, saffron, or nuts, this seasonal twist incorporates custard apple (sitaphal) pulp, which adds a natural sweetness and fruity aroma.
The custard apple is mixed into the cooled basundi, ensuring its delicate flavor and creamy texture remain intact. The result is a dessert that’s luxuriously smooth, mildly spiced, and delightfully fruity. It’s perfect for festivals like Diwali, Navratri, or as a chilled after-meal indulgence.
This dish is best enjoyed cold, garnished with nuts and dried rose petals for an elegant touch. Since it’s both rich and refreshing, it appeals to all ages and makes an impressive centerpiece for special occasions.
Boil and Reduce Milk
Pour the milk into a heavy-bottomed pan and bring it to a gentle boil.
Lower the heat to medium and simmer, stirring frequently, until it reduces to half its original volume (about 35–40 minutes). Scrape the sides of the pan to mix the cream back into the milk.
Sweeten and Flavor
Once reduced, add sugar and cardamom powder. Stir until dissolved and cook for another 3–4 minutes.
Remove from heat and cover the pan to prevent a cream (malai) layer from forming.
Cool and Add Custard Apple
Let the basundi cool completely to room temperature.
Gently fold in the custard apple pulp. Mixing while hot can curdle the milk, so this step is crucial.
Chill and Serve
Refrigerate for 2–3 hours for best flavor.
Garnish with slivered nuts and dried rose petals before serving.
Yes. Replace part of the reduced milk and sugar with ½ cup condensed milk. This will give a richer flavor and cut down cooking time.
It can be stored in the refrigerator for up to 2 days. Do not freeze as the texture of custard apple changes.
Yes. Chikoo (sapota) and mango pulp also work beautifully with basundi, but always add them after cooling.
You can reduce or replace sugar with a diabetic-friendly sweetener, but keep in mind custard apple itself is naturally sweet and higher in sugar.
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