Sitaphal Basundi (Custard Apple Basundi) is a delicious twist on the classic Basundi recipe. Here is a simple recipe to make it.
Here are some more Indian dessert recipes that you may like – Homemade Rabdi, Mango Basundi, Lachha Rabdi, and Kesar Badam Milk.
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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 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.
Frequently Asked Questions
Yes, you can! Just add ½ can of sweetened condensed milk into the basundi mixture, once the milk comes to 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.
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Recipe Card
Sitaphal Basundi Recipe (Custard Apple Basundi)
Ingredients
- 1 litre whole milk (full-fat milk)
- ¼ cup granulated sugar
- ½ teaspoon cardamom powder
- ¾ cup custard apple pulp
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 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.
- 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 sitaphal basundi cool down completely. Once the basundi is cooled, add ¾ cup of 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.
PRANITA DESHPANDE
Your all recipes are well disciplined .How did you are managing your time to make it ?
Neha Mathur
Thnx. It’s my full time job 🙂
Palani Swamy
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!
Neha Mathur
I am glad you liked my recipe 🙂
Siddharthbaghmar
Awesome I made it and was awesome tysm miss chef
Neha Mathur
Thanks for trying 🙂