Sitaphal basundi

SITAPHAL BASUNDI / CUSTARD APPLE BASUNDI

INGREDIENTS FOR SITAPHAL PULP

• 2 ripe sitaphal
• ½ cup of chilled milk

PREPARATION

1. Scoop the flesh from the custard apple . Pulse beat [ just press the pulse button and release – repeat in 1 second gap ] the flesh with seeds in a mixie jar with 1 cup of milk. [ chk the video ]
2. The seeds will be separated from the flesh .
3. Transfer this to a plate and discard all seeds .[see that not a single seed is left ]
4. Now again transfer the pulp [ without seeds]  to the mixie jar .
5. And blend to a coarse mixture – so that you get the texture while having the basundi.
6. We need atleast 1 cup or more pulp .Adjust as per your taste.

INGREDIENT

• Milk – 1 litre of whole milk
• Sugar – 5 or 6 tbsp or as per taste
• Condensed milk – 6 tbsp
• Green cardamom pwdr – ¼ tsp
• Saffron – a generous pinch
• Badam – few
• Pista – few
• Charoli / chironji nuts – 1 tbsp
• Custard pwdr -1 tsp mixed with 1 tbsp milk[optional ]

PREPARATION

1. Soak the badam /charoli and pista in hot water, peel it and slice it thinly.
2. Soak the saffron in ¼ cup hot milk.
3. Mix custard pwdr with 1 tbsp milk.

METHOD

Boil the milk in a pan,once it boils reduce the flame to low and allow it to simmer.

Simmer the milk for 20 mins.

Keep stirring using a ladle scrape the cream at the sides and mix the top layer which is formed on the top [or bits of dry cream will be formed – dont allow the cream layer to form ]

Now add the condensed milk and keep stirring to avoid the burning at bottom.

Mix the soaked saffron well ,add it and allow it to boil for 10 mins.

Add the sugar and mix well.

Allow it to simmer till you get the consistency of your choice.[I did not make it very thick]

Add the dry fruits and cardamom powder.

Add the custard pwdr mixture and mix well .[optional ]

Allow it to simmer for more 2 mins and off the flame.

Allow it to cool.

Once it comes to room temperature ,add the 1 cup of sitaphal pulp and mix well .

Chill it for minimum 1 hr.

NOTES

1. Use a thick bottom or a non-stick pan.
2. You can reduce the quantity of sugar and increase the quantity of condensed milk.
3. Be careful while adding saffron sometimes it gives a strong flavour.
4. You can adjust  sweetness as per your taste.
5. It thickens after cooling and chilling.
6. After chilling if it becomes very thick ,add chilled milk.
7. You can also add few drops of rose water.
8. Adding  custard apple pwdr mixed in few tsp of milk towards the end enhances the flavour and gives a smoother texture – important tip.
9. The basundi should not be very thick it should be of runny consistency.
10. It stays good for 2  days in refrigerator.
11. Dry fruits can added as per your preference.
12. Even powdered dry fruits can be added.
13. Full fat milk is better , I have used normal .
14. If you are going to chill the basundi for longer time then reduce the boiling time as basundi thickens.
15. It tastes more better , if it is refrigerated overnight.
16. You can add any fruit pulp ,after it cools down .
17. You can also relish it plain without dry fruits .
18. If u have leftover basundi ,then squeeze few rasgullas and add it and enjoi .

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