Ingredients
Equipment
Method
- Prepare custard apple: Cut ripe custard apples in half. Scoop out pulp and remove all seeds carefully.
- Press pulp through sieve to get smooth puree without seeds. You should get about 1 cup of puree.
- Reserve some seeds, clean and dry them for garnish if desired. Set aside pulp and seeds.
- If using saffron, soak strands in 2 tablespoons warm milk for 15 minutes to release color and flavor.
- Heat ghee in small pan. Add chopped almonds and pistachios, fry until golden. Remove and set aside.
- In heavy-bottomed pan, bring milk to boil over medium heat, stirring occasionally.
- Once milk boils, reduce heat to low-medium. Simmer milk, stirring every 5-7 minutes.
- Cook milk for 30-35 minutes until reduced to about half of original volume and thickened.
- Add sugar and mix well. Continue cooking for 5 more minutes until sugar dissolves completely.
- Add cardamom powder, saffron milk (if using), and rose water (if using). Mix thoroughly.
- Remove pan from heat. Let basundi cool for 10-15 minutes until warm but not hot.
- Add custard apple pulp to warm basundi. Mix gently until well combined.
- Add half of the fried nuts and mix. The custard apple pulp will blend into the basundi.
- Let sitaphal basundi cool completely to room temperature, then refrigerate for at least 3 hours.
- Before serving, garnish with remaining fried nuts and reserved custard apple seeds (if using).
- Serve chilled. The flavors develop best when thoroughly chilled.
- Enjoy this seasonal delicacy during custard apple season for best flavor.
Notes
Storage:
• Store in airtight container in refrigerator for 2-3 days.
• For best results, consume within 24 hours as custard apple pulp can darken.
• Do not freeze as texture becomes watery and grainy upon thawing.
• Stir gently before serving if separation occurs during storage.
• If basundi becomes too thick when chilled, add splash of cold milk before serving. Substitutions:
• Use canned custard apple pulp if fresh not available - about 1 cup.
• Add 1/4 cup condensed milk along with sugar for richer flavor.
• For different flavor, replace cardamom with 1/4 tsp nutmeg powder.
• Include 2 tablespoons of grated coconut along with nuts for texture variation.
• For vegan version, use full-fat coconut milk and coconut oil (not traditional but works).
• Mango pulp can replace custard apple for different seasonal variation. Pro Tips:
• Use ripe, sweet custard apples for best flavor - they should yield to gentle pressure.
• Remove all seeds carefully - they are hard and inedible.
• Sieve pulp to get smooth texture and ensure no seeds remain.
• Add custard apple pulp to warm (not hot) basundi to preserve its delicate flavor.
• The natural sweetness of custard apple reduces need for sugar - adjust accordingly.
• Basundi thickens significantly when chilled - stop cooking when slightly thinner than desired.
• Use wide pan for faster evaporation and even cooking of milk.
• Stir frequently while reducing milk to prevent sticking and burning at bottom.
• Traditional sitaphal basundi has pale greenish-yellow hue from custard apple.
• Serve in earthenware bowls for enhanced flavor and traditional presentation.
• This dessert is perfect for festivals during custard apple season (late summer to winter).
• For elegant presentation, layer basundi with custard apple puree in glasses.
• Store in airtight container in refrigerator for 2-3 days.
• For best results, consume within 24 hours as custard apple pulp can darken.
• Do not freeze as texture becomes watery and grainy upon thawing.
• Stir gently before serving if separation occurs during storage.
• If basundi becomes too thick when chilled, add splash of cold milk before serving. Substitutions:
• Use canned custard apple pulp if fresh not available - about 1 cup.
• Add 1/4 cup condensed milk along with sugar for richer flavor.
• For different flavor, replace cardamom with 1/4 tsp nutmeg powder.
• Include 2 tablespoons of grated coconut along with nuts for texture variation.
• For vegan version, use full-fat coconut milk and coconut oil (not traditional but works).
• Mango pulp can replace custard apple for different seasonal variation. Pro Tips:
• Use ripe, sweet custard apples for best flavor - they should yield to gentle pressure.
• Remove all seeds carefully - they are hard and inedible.
• Sieve pulp to get smooth texture and ensure no seeds remain.
• Add custard apple pulp to warm (not hot) basundi to preserve its delicate flavor.
• The natural sweetness of custard apple reduces need for sugar - adjust accordingly.
• Basundi thickens significantly when chilled - stop cooking when slightly thinner than desired.
• Use wide pan for faster evaporation and even cooking of milk.
• Stir frequently while reducing milk to prevent sticking and burning at bottom.
• Traditional sitaphal basundi has pale greenish-yellow hue from custard apple.
• Serve in earthenware bowls for enhanced flavor and traditional presentation.
• This dessert is perfect for festivals during custard apple season (late summer to winter).
• For elegant presentation, layer basundi with custard apple puree in glasses.