Sitaphal Basundi (Custard Apple Basundi)
on Jan 18, 2022, Updated Oct 02, 2023
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: 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!
Ingredients
Milk – For the best results, make this dessert using whole milk (full-fat milk). For a vegan version, you can replace regular milk with plant-based milk like coconut, soy, oat, or almond milk.
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.
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 have your custard apple pulp ready to be used.
Make The Basundi
Heat 1 liter of 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 prevent the milk from scorching at the pan’s bottom.
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.
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 a cream (malai) layer forming.
Let the basundi cool completely. Once it is cooled, add ¾ cup of sitaphal pulp and mix well.
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.
Frequently Asked Questions
Yes, you can! Once the milk comes to a boil, add ½ can of sweetened condensed milk to the basundi mixture. Skip adding sugar, as the condensed milk is already sweet.
You Might Also Like
Indian Sweets & desserts
Lauki Ki Kheer (Bottle Gourd Pudding)
Indian Sweets & desserts
Kalakand
Indian Sweets & desserts
Bread Malai Roll
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 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
Awesome I made it and was awesome tysm miss chef
Thanks for trying 🙂
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!
I am glad you liked my recipe 🙂
Your all recipes are well disciplined .How did you are managing your time to make it ?
Thnx. It’s my full time job 🙂