Custard Apple Basundi is a delicious twist on classic basundi where fresh custard apple pulp is added to it. It is perfect to have for vrat days. Here is how to make Custard Apple Basundi.
Custard Apple also known as Sitaphal or Sharifa is a delicious tropical fruits with sweet creamy pulp. It has many health benefits as it is a rich source of Vit A, Vit B6, Copper, Magnesium and dietary fibres.
The only challenge 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 become a fan of custard apple ice cream sold at one of the organic ice cream stores in Pune.
On my last visit to market, I got hold of some nice Sitaphal and with Navratri coming up in few days, churned up two dishes using it.
This Custard Apple Basundi is a nice twist on the classic Basundi. the creamy reduced milk is enhanced even more by the addition of Custard Apple Pulp. You can have tis dish for any Indian Vrats including Navratri, Shivratri and Janamashtami.
Here is how to make Custard Apple Basundi.
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How to make Custard Apple Basundi Step by Step
Heat milk in a heavy bottom pan.
Once it comes to a boil, add saffron.
Cook on low heat until it is reduced to half. Keep stirring continuously so that cream is not formed at the top and milk becomes smooth and thick. Once the milk is reduced, add sugar and cook for another 3-4 minutes.
Remove the pan from heat and let the basundi cool. Once the basundi is cooled, add custard apple pulp to it and mix well.
Custard Apple Basundi Recipe
Custard Apple Basundi Recipe
Custard Apple Basundi is a delicious twist on classic basundi where fresh custard apple pulp is added to it. It is perfect to have for vrat days.
Ingredients
- 1 litre Full Fat MIlk
- 20-25 strans Saffron
- 1/4 cup Sugar
- 3/4 cup Custard Apple Pulp
Instructions
Heat milk in a heavy bottom pan.
Once it comes to a boil, add saffron.
Cook on low heat until it is reduced to half.
Keep stirring continuously so that cream is not formed at the top and milk becomes smooth and thick.
Once the milk is reduced, add sugar and cook for another 3-4 minutes.
Remove the pan from heat and let the basundi cool.
Once the basundi is cooled, add custard apple pulp to it and mix well.
Refrigerate the basundi for a few hours before serving.
Recipe Notes
Add the custard apple pulp only once the basundi is cooled nicely.
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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 🙂