Custard Apple Milk Pudding popularly known as Sitaphal Basundi is a delicious dessert from the western states of Gujarat, Maharashtra and even made in Karnataka. You must be aware by now that how I love to play with fruits. I love to cook and bake with them. Many fruits like custard apple are seasonal. We find them for a limited period during winters. Custard Apple is also known as Sitaphal , Sharifa and Shriphal.
In my family my mother loves this fruit and when the season comes she goes head over heels about consuming it. This winter when I was visiting home she sent with me truck load of custard apples (you know how mothers are :). My son tried them for the very first time and his expressions were exhilarating. So, I decided to experiment with custard apples and decided too make custard apple milk pudding. Its fairly simple and quick. It requires a bit of cooling time though. The results were outstanding. The subtle flavours of custard apple elevated the dish to a whole new level.
Directions:
1. In a deep thick bottom pan take some milk and bring it to a boil.
2. Once its boiled turn the flame on low and keep boiling it further till it reduces to half. Keep stirring from time to time and also scrape the milk solids from the sides so that the milk becomes thick and creamy.
3. In the meanwhile cut open a ripe custard apple and scoop out its flesh using a spoon. Ensure you remove the outside green cover. Now place this flesh on a strainer and mash it to remove add the seeds. It will require some effort but trust me it will be worth it. The ripper the custard apple the easier this step gets. Remove the seeds and mash the pulp into a cream. If it gets difficult with a spoon you can blend in a mixie jar. Set aside.
4. Once milk is reduced add sugar and cardamom powder. Let the Basundi come to room temperature.
5. Now add the custard apple puree to the cooled basundi.
6. Refrigerate and garnish with some thinly sliced dry fruits and dried rose petals.
7. Serve chilled.
Other dessert recipes you can find on the secret ingredient: Atta Halwa Gurudwara Style, Apple Lapsi, Kesari Seviyan, Khajoor Ki Kheer, Makhane Ki Kheer , Paneer Ki Kheer, Sabudana Kheer, Barnyard Millet Saffron Milk Pudding, Mango Coconut Chia Pudding, Pumpkin Halwa with Melon Seeds and more.
- 1 liters full fat Milk, 4 cups
- ¼ cup Sugar, can vary on the sweetness of custard apples
- ¾ cup Custard apple puree
- ¼ tsp Cardamom powder
- Slivered almonds, cashews and pistachios
- Dried rose petals,for garnish
- In a deep thick bottom pan take some milk and bring it to a boil.
- Once its boiled turn the flame on low and keep boiling it further till it reduces to half. Keep stirring from time to time and also scrape the milk solids from the sides so that the milk becomes thick and creamy.
- In the meanwhile cut open a ripe custard apple and scoop out its flesh using a spoon. Ensure you remove the outside green cover. Now place this flesh on a strainer and mash it to remove add the seeds. It will require some effort but trust me it will be worth it. The ripper the custard apple the easier this step gets. Remove the seeds and mash the pulp into a cream. If it gets difficult with a spoon you can blend in a mixie jar. Set aside.
- Once milk is reduced add sugar and cardamom powder. Let the Basundi come to room temperature.
- Now add the custard apple puree to the cooled basundi.
- Refrigerate and garnish with some thinly sliced dry fruits and dried rose petals.
- Serve chilled.
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