Sitaphal Basundi
Sitaphal basundi is a variant of basundi. Basundi is a Maharashtrian and Gujarati sweet dish. It is slightly different from rabri. Preparation of sitaphal basundi involves addition of custard apple pulp to the sweetened condensed milk. It is very easy to prepare this dish. Doesn’t require too many ingredients. Full cream milk is boiled, reduced and sweetened, later pulp will be added. It is flavoured with cardamom. When you are making sitaphal basundi, use cardamom cautiously. Refrigerate it. Garnish the dish with almonds or pistachios and serve chilled.
Measurement: 1 Cup = 180 ml
Serves: 3
Ingredients:
Sitaphal (custard apple) optimally ripe – 1 large or 2 medium or 3/4 cup pulp
Full cream milk – 1/2 ltr
Sugar – 4 tbsp approx.
Cardamom (powdered) – 1 (don’t use more, as custard apple flavour should be dominant)
Almond / pistachios – for garnishing
Procedure:
Boil milk in a thick bottomed kadai.
Once it comes to boil, simmer it for 2 min. Now keep on switching the flame fro m low, medium and high. Stir occasionally. Continue this for 10 to 12 min.
Add sugar and continue the process for another 10 to 12 min. Put of the flame.
Add cardamom. (it can be avoided, if one doesn’t like it)
Let it cool. The basundi is ready.
Deseed the custard apple, discard the skin and collect the pulp in a bowl. Mash it slightly with the help of a fork.
Combine it with basundi and refrigerate for some time.
Garnish with almonds or pistachios.
Serve chilled.
Save as PDF
