Sitaphal Basundi Recipe (Custard Apple Basundi)

5 from 6 votes

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

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

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.

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.

You can replace ground cardamom with ground nutmeg, rose water, or kewra essence for a taste change.