Sitaphal Basundi (Custard Apple Basundi)

Sitaphal Basundi (Custard Apple Basundi) is a delicious twist on the classic Basundi recipe. Here is a simple recipe to make it (gluten-free).

Here are some more Indian dessert recipes that you may like – Homemade Rabdi, Mango Basundi, Lachha Rabdi, and Kesar Badam Milk.

Jump to:

• What Is Sitaphal
• About This Recipe
• Ingredients
• How To Make Sitaphal Basundi
• Frequently Asked Questions
• Storage Suggestions
• You Might Also Like
• Recipe Card

What Is Sitaphal

Sitaphal is also known as 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.

Sharifa is rich in nutrients and minerals required by the body and it has many health benefits.

It is a rich source of Vitamin A, Vitamin B6, Copper, Magnesium, and dietary fibers. It regulates heart health as it is rich in potassium, sodium, and magnesium. This fruit is also rich in fibers and helps in lowering bad cholesterol. It prevents the absorption of cholesterol in the gut.

Regular consumption of Sitaphal boosts eyesight because of its rich Vit C and Riboflavin content. It also lowers the risk of arthritis and boosts the anti-cancerous properties of the body.

The only challenge in eating this fruit is to take out the pulp from the large seeds. But once this is tackled, it’s a delight to eat. I have a simple trick to de-seed the sitaphal in seconds. Do try it!

About This Recipe

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 Janamashtami.

You can easily double or triple the recipe if making it for a crowd.

I also like to make custard apple kheer, custard apple rabdi, or ice cream using the pulp of custard apple. Will share the recipes soon!

Ingredients

Milk – Make this dessert using whole milk (full-fat milk) for the best results. For a vegan version, you can replace regular milk with plant-based milk like coconut milk, soya milk or almond milk.

Sugar – Adjust the amount of sugar as per your taste and preference.

Custard Apple – Just deseed the fruit, and use the fresh custard apple pulp to add in your sitaphal basundi. It adds a unique flavor, that surely stands out when you will serve it to your guests.

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.

How To Make Sitaphal Basundi

De-Seed Sitaphal

Tear open a large sitaphal in half using your hands.

Scoop out the pulp using a spoon into a chopper or a small food processor.

Pulse 3-4 times.

The seeds will separate from the pulp.

Now remove them using a spoon and you have your deseeded custard apple pulp ready to be used.

Make The Basundi

Heat 1 liter whole milk (full-fat milk) in a non-stick heavy bottom pan over medium heat.

Cook until the milk is reduced to half. Stir frequently to avoid the milk from scorching at the bottom of the pan.

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 where it is chunky. You can achieve it by stirring it very frequently and avoiding the formation of the cream (malai) layer on top of the milk.

Once the milk is reduced to half, add ¼ cup sugar and ½ teaspoon ground cardamom and stir well. Cook for another 3-4 minutes.

Remove the pan from heat and cover it with a lid to prevent the formation of a cream (malai) layer.

Let the basundi cool down completely. Once the basundi is cooled, add ¾ cup of sitaphal pulp to it and mix well.

Chill it for a few hours. Garnish with slivered almonds and pistachios and dried rose petals and serve chilled.

Basundi is served in either small glasses as a drink or in bowls as a dessert.

Frequently Asked Questions

Storage Suggestions

Custard Apple Basundi will last in the fridge for about 2-3 days when stored in an airtight container. I personally like to serve it chilled, just out of the fridge but if you like it warm, heat it in a pan or microwave a little.

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