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.
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.