सीताफल बासुंदी | Sitaphal Basundi by Tarla Dalal

Recipe link : https://www.tarladalal.com/Sitaphal-Basundi-Custard-Apple-Basundi-42775r

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Sitaphal basundi

Sitaphal basundi is a rich and delicious mishtan of thickened milk, variation to plain gujarati basundi very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Remember to keep scraping the sides of the vessel when cooking, as that will make the Sitaphal basundi thick and impart a real creamy texture. Make sure to add the custard apple pulp only once it has cooled completely, or else it will curdle . Almonds and pistachios add crunch to this rich , creamy Custard apple basundi.

Preparation Time: 20 minutes.
Cooking Time: 43 minutes.
Serves 6.

1 cup custard apple, deseeded (3 medium sized)
1½ litres full fat milk
5 tbsp sugar
1 tsp cardamom (elaichi) powders
2 tbsp almond (badam) slivers
2 tbsp pistachio slivers

Method
1. Put the milk in the deep non-stick pan and allow it to boil on a medium flame for 12 minutes. Mix well, while stirring occasionally and scraping the sides of the pan.
2. Cook for another 16 minutes, till it reduces ¼ of its quantity, while scraping the sides of the pan and stirring occasionally.
3. Add sugar and cardamom powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
4. Switch off the flame, transfer the basundi into a deep bowl.
5. Allow it to cool at room temperature for an hour then refrigerate it for 2 hours.
6. Once cooled add the custard apple pulp, almond and pistachios and mix well.
7. Refrigerate for at least half hour. Serve chilled.