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Sitaphal Basundi | Custard Apple Basundi

Sitaphal Basundi is a delicious twist to the classic basundi recipe. Thickened and mildly sweetened milk is flavored with the sweet and luscious flavor of ripe custard apple. You need a few ingredients to make this basundi, perfect to be enjoyed during the upcoming festive seasons!
Course Desserts
Cuisine Indian
Keyword Custard Apple Dessert Recipes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 people
Calories 212kcal
Author Freda Dias

Ingredients

  • 1 litre full-fat milk, 4 cups
  • 50 grams sugar, approx 1/4 cup
  • 200 grams custard apple pulp, about 3/4 cup
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon slivered pistachios, divided
  • 1 tablespoon slivered almonds, divided
  • dried rose petals, as required for garnishing, optional

Instructions

  • Heat milk in a heavy-bottomed pan or kadai over medium heat, stirring occasionally in between. Bring to a boil.
    Bring milk to boil
  • Reduce the heat to low, and continue cooking the milk. Scrape the sides of the pan and stir frequently to prevent it from sticking at the bottom of the pan. Cook until the milk reduces to half (2 cups).
    Milk reduced to half
  • Now, add sugar, mix well and cook further for 2-3 minutes, until the sugar dissolves.
  • Add cardamom powder, and half of the slivered almonds and pistachios. Mix well, and cook for another 1-2 minutes.
    Curry leaves, ginger, garlic and green chillies added to oil
  • Switch off the heat, and transfer the basundi to a heat-proof bowl. Set aside to cool down completely.
    Transfer basundi to a heat safe bowl
  • Once the basundi reaches room temperature, add the custard apple pulp, and mix well. Cover the bowl, and refrigerate for 2-3 hours or until you are ready to serve.
    Add custard apple pulp to basundi and mix well.
  • Transfer to serving bowls and garnish with the remaining 1/2 tablespoon each of slivered almonds and pistachios.

Video

Notes

I used about 2 large custard apples for this recipe. 
We love the texture of the custard apple pulp as is once it is separated from the seeds. But if you don't, you could puree the flesh to a smooth pulp and then add it to the basundi. That is totally your choice. Smooth custard apple pulp will also add more thickness to the basundi. 
This recipe makes around 2.5 cups of sitaphal basundi which should be good enough for 5 servings. 
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator. 
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition

Serving: 0.5cup | Calories: 212kcal | Carbohydrates: 30.5g | Protein: 7.7g | Fat: 7.7g | Saturated Fat: 4.4g | Cholesterol: 30mg | Sodium: 107mg | Potassium: 501mg | Fiber: 1.1g | Sugar: 20.2g | Calcium: 41mg