Sitaphal (Custard Apple) Basundi
This popular Gujarati dessert is usually made during special occasions. It's made with one of my favorite Indian fruits, sitaphal (custard apple), along with milk, cardamom, saffron, almonds, and pistachios. I did not add any additional sugar as custard apple is already sweet. What better way to celebrate new beginnings!
Ingredients
- 1 quart half & half
- 1 cup sitaphal (custard apple) frozen, thawed
- 1 tsp cardamom ground
- 1 pinch saffron
- 1 tbsp almonds slivered
- 1 tbsp pistachios slivered
- 1 tsp edible rose petals
Instructions
- Use a heavy bottom pan to make your basundi. On a low flame, boil half & half. Make sure to keep stirring.
- Once it is boiled, turn off the stove.
- Take a tablespoon of warm milk out in a separate bowl and add in a few strands of saffron. Mix well to form saffron milk.
- Add saffron milk back to the boiled milk. Add in ground cardamom. Mix well.
- Let the milk cool for 30 minutes.
- Once the milk is cool, add in a cup of the sitaphal pulp, slivered almonds and slivered pistachios. Mix well.
- Refrigerate for up to to 2 hours.
- Garnish with edible rose petals, remaining slivered almonds and pistachios.
Notes
I used half & half as I did not have whole milk on hand. However, you can use whole milk and make sure to boil until it reduces to half the quantity. I also did not add any additional sugar but feel free to adjust the sweetness to your taste. Since fresh custard apple is not readily available in my area, I used frozen custard apple from Vadilal Treats brand found at Indian grocery stores. Basundi is usually served with puri (Indian puffed flat bread).