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    Whisk Affair » Recipes » Indian Sweets & desserts

    Published: Jan 18, 2022 | Last Updated On: Oct 2, 2023 by Neha Mathur

    Sitaphal Basundi (Custard Apple Basundi)

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    Jump to Recipe

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

    Sitaphal basundi served in a bowl.
    Jump to:
    • What Is Sitaphal
    • About Sitaphal Basundi
    • 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 fiber 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!

    Custard Apple.

    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 Janamashtami.

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

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

    Here are some more Indian dessert recipes that you may like

    • Rabdi
    • Mango Basundi
    • Kesar Badam Milk
    • Lauki Halwa
    • Phirni
    • Sheer Khurma
    • Carrot Halwa
    • Shahi Tukda
    • Punjabi Panjiri

    Ingredients

    Sitaphal basundi recipe.

    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, soy milk, oat 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 to 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.

    Sitaphal open into half.

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

    Pulp scooped in a chopped.

    Pulse 3-4 times.

    Pulsing a few times.

    The seeds will separate from the pulp.

    Seeds separated from the pulp.

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

    Seeds removed from the pulp.

    Make The Basundi

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

    Milk heating in a pan.

    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.

    Reduced 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.

    Sugar and cardamom powder added to reduced milk.

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

    Pan removed from heat and covered with a lid.

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

    Custard apple pulp added to cooled basundi.

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

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

    Ready custard apple basundi.

    Frequently Asked Questions

    Can we add condensed milk to sitaphal basundi?

    Yes, you can! Just add ½ can of sweetened condensed milk into the basundi mixture, once the milk comes to a boil. Skip adding sugar, as the condensed milk is already sweet.

    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.

    You Might Also Like

    • Lauki ki Kheer served in a bowl.
      Lauki Ki Kheer (Bottle Gourd Pudding)
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      Roasted Phool Makhana (5+ Flavors)
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      Kalakand
    • Bread Malai Roll is an Indian sweet where white bread slices are stuffed with a thick rabdi and then dunked in flavourful reduced milk. Here is how to make it.
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Sitaphal Basundi (Custard Apple Basundi) is a delicious twist on the classic Basundi recipe. Here is a simple recipe to make it.

    Sitaphal Basundi Recipe (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.
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 people
    Calories: 89kcal
    Author: Neha Mathur

    Ingredients 

    • 1 litre whole milk (full-fat milk)
    • ¼ cup granulated sugar
    • ½ teaspoon cardamom powder
    • ¾ cup custard apple pulp
    US Customary or Metric
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    Instructions

    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 sitaphal pulp ready to be used.

    Make The Basundi

    • Heat milk in a heavy-bottom non-stick pan over medium heat.
    • Cook until the milk is reduced to half. Keep stirring 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 sugar and 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 sitaphal basundi cool down completely. Once the basundi is cooled, add custard apple pulp to it and mix well.
    • Chill it for a few hours. Garnish with slivered nuts and dried rose petals and serve chilled.
    • Basundi is served in either small glasses as a drink or in bowls as a dessert.

    Video

    https://www.youtube.com/watch?v=ff8RKGkIk2g

    Notes

    You can replace ground cardamom with ground nutmeg, rose water, or kewra essence for a taste change.
    Double or triple the recipe if making it for a crowd.

    Nutrition

    Calories: 89kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
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    More Sweets & Desserts Recipes

    • Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe (vegetarian).
      Nankhatai
    • Made using edible gum resin (gond), whole wheat flour, heaps of makhana, chironji, and enriching dried nuts and seeds, Gond Ke Laddu is a healthy snack or dessert option. Make these for the upcoming winter season and feed your family for their good health (vegetarian).
      Gond Ke Laddu
    • Panjiri (Panjeeri) is a North Indian sweet (Punjabi) made using whole wheat flour, ghee, and lots of dried fruits and nuts. Make it using my traditional recipe (vegetarian).
      Punjabi Panjiri (Panjeeri)
    • Semiya Payasam is a delicious South Indian dessert made using wheat vermicelli, milk, and sugar. Make this delicious sweet using my easy recipe (vegetarian).
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    Reader Interactions

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      Recipe Rating





    1. Siddharthbaghmar

      August 05, 2020 at 4:46 pm

      5 stars
      Awesome I made it and was awesome tysm miss chef

      Reply
      • Neha Mathur

        August 07, 2020 at 7:43 am

        Thanks for trying 🙂

        Reply
    2. Palani Swamy

      November 11, 2019 at 1:13 pm

      Yesterday I did try the basundi. Instead of adding dry fruits at the end, added some tinned pineapple pieces cut into small cubes. It has come out very delicious. Thank you, Neha!

      Reply
      • Neha Mathur

        November 15, 2019 at 2:48 am

        I am glad you liked my recipe 🙂

        Reply
    3. PRANITA DESHPANDE

      October 04, 2018 at 8:04 am

      Your all recipes are well disciplined .How did you are managing your time to make it ?

      Reply
      • Neha Mathur

        October 08, 2018 at 11:20 am

        Thnx. It’s my full time job 🙂

        Reply

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