on Jan 18, 2022, Updated Oct 02, 2023 Here are some more Indian dessert recipes that you may like: Rabdi, Mango Basundi, Badam Milk, Lauki Halwa, and Phirni.
About Sitaphal Basundi
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 once it cools down. This dessert can be made for festivals or special occasions. It can also be served for vrat (Hindu fasting) days like Navratri, Shivratri, and Janmashtami. I also like to make sitaphal kheer, sitaphal rabdi, or ice cream using the pulp of custard apples. I will share the recipes soon! Sugar – Adjust the amount of sugar as per your taste and preference. Sitaphal is called Custard Apple in English and Sharifa or Cherimoya in Hindi. It is a green fruit with a conical shape, scaly skin, and creamy sweet pulp. It is grown in tropical regions with high altitudes. The only challenge in eating this fruit is removing the pulp from the large seeds. But once this is tackled, it’s a delight to eat. I have shared a simple trick to de-seed the sitaphal in seconds. Do try it! Cardamom Powder – Flavor the custard apple basundi with some ground cardamom for a lovely flavor. You can also add a few saffron strands to the recipe. Scrape the sides of the pan frequently and add the solidified milk back to the pan. Note – The reduced milk in basundi is creamy and thick, unlike rabdi, which is chunky. You can achieve this by stirring it very frequently and avoiding the formation of the cream (malai) layer on top of the milk. Sitaphal Basundi is served in either small glasses as a drink or in bowls as a dessert.
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