Basundi which is a thickened sweet milk is flavored with the delicious and exquisite flavor of custard apple or sitaphal. For this delectable sitaphal basundi recipe you just need a few ingredients and a bit of patience.
As compared to Rabri, which is quite popular in North India, Basundi has a thinner consistency. Basundi is a famous dessert in Western India, particularly in the states of Maharashtra and Gujarat.
Health Benefits of Sitaphal (Custard Apple)
Custard apples provide numerous health benefits. They are high in fiber and antioxidants. It also contains vitamin C, vitamin A, B vitamins, iron, calcium, magnesium, phosphorus, zinc, copper, carotenoids, and flavonoids.
How to Remove Seeds from Custard Apple
Divide the custard apple in half and scoop out the pulp (along with the seeds) using a spoon.
Use whipping blade attachment in a chopper jar. Transfer the pulp to the chopper jar fitted with the whipping blade. Blend for 1-2 minutes, or until the pulp and seeds begin to separate.
Take a large bowl and set a strainer over it. Pour the pulp from the chopper jar. Mash the pulp with the back of a spatula or spoon to separate the seeds from the pulp.
Smooth pulp will be collected in the bowl.
Remove the seeds with a spoon and discard them. The pulp that remains in the sieve must be transferred to the vessel along with the smooth pulp.
Ingredients required to make Sitaphal Basundi
Milk – Preferably use full-fat milk for a creamy basundi.
Sugar – Adjust sugar to taste. Sitaphal pulp has its own natural sweet taste, so in case you want to make sugar-free sitaphal basundi then you can increase the proportion of sitaphal pulp and skip the sugar. We have added about ¾ cup pulp, but you can increase it to 1 cup.
Custard apple pulp – The main ingredient to make this sitaphal basundi which gives a delicious and exquisite flavor.
Nuts – We have not added nuts to the basundi but have used sliced almonds and pistachios for the garnish. But you can add any of your favorite nuts to the basundi.
How to make Sitaphal Basundi | Step-by-Step Recipe
Grease a thick-bottomed vessel with ghee. Doing this prevents the milk from sticking into the vessel. Pour milk into it.
Heat on a medium flame. Once the milk comes to a boil, reduce the flame to low.
Now simmer till milk reduces to half. Keep stirring in between. It may take anywhere between 50-55 minutes. But it also depends on the quantity of milk. If you are making for more quantity, then it might take more time to reduce. Keep scraping the sides of the vessel and add that to the milk.
Once you notice that the milk has reduced to half, add sugar. Cook for 5-6 minutes more. Keep stirring continuously after adding sugar.
Now take off the vessel from heat and transfer the milk to a wide bowl. Let the milk cool down completely.
Once cooled, add sitaphal pulp and mix. Sitaphal pulp has its own natural sweet taste, so in case you want to make sugar-free sitaphal basundi then you can increase the proportion of sitaphal pulp and skip the sugar. We have added about ¾ cup pulp, but you can increase it to 1 cup. Serve chilled.
Pro Tips
TIP 1
Do not forget to grease the whole vessel with ghee before pouring milk. Not only the bottom or the base but grease the sides as well.
TIP 2
Use a thick-bottomed vessel to reduce the milk.
TIP 3
Preferably use full-fat milk for a creamy basundi.
TIP 4
Keep stirring in between while reducing the milk to prevent the milk from sticking to the bottom. But after adding sugar, stir continuously.
TIP 5
Do not attempt to reduce the milk by increasing the flame, since this can result in the milk sticking to the bottom and leaving a burnt aftertaste.
TIP 6
Adjust sugar as per your taste. But remember that custard apples have their own natural sweetness so add accordingly. In case you want to make sugar-free sitaphal basundi, then you can increase the proportion of sitaphal pulp and skip the sugar. We have added about ¾ cup pulp, but you can increase it to 1 cup.
TIP 7
If you add custard apple pulp to the milk when it is hot, it may curdle the milk. Always add it after the basundi has totally cooled.
Variations for the Recipe
Vanilla Essence
If you want to give any flavor to this sitaphal basundi, then you can add vanilla essence. Add it once the milk has cooled completely along with sitaphal pulp.
Sitaphal Basundi with Condensed Milk
For a rich and caramel-like taste, you can add condensed milk. Condensed milk is very sweet so make sure you start with 1 tablespoon and then taste and add accordingly. You can add condensed milk once the milk has been reduced to half. No need to cook more after adding condensed milk.
Sitaphal Basundi with Milk Powder or Cornstarch
If you don’t want to reduce milk to half then you can add about 2 tablespoons of milk powder or corn starch. Take ¼ cup of milk and dilute milk powder or corn starch in it. Then add it to the boiling milk. This will make the reduction process quick. But we recommend that you don’t add milk powder or corn starch and make the sitaphal basundi by reducing the milk with patience. Trust us, you will love the taste and all the efforts will be worth it.
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Recipe Card
Sitaphal Basundi
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Ingredients (1 cup = 240 ml)
- 1 litre full-fat milk
- 2 tablespoon granulated sugar
- ¾ cup custard apple/sitaphal pulp (pulp from 500 grams sitaphal)
- ghee for greasing
- sliced almonds and pistachios for garnish
Instructions
- Grease a thick-bottomed vessel with ghee. Doing this prevents the milk from sticking into the vessel. Pour milk into it. Heat on a medium flame. Once the milk comes to a boil, reduce the flame to low.
- Now simmer till milk reduces to half. Keep stirring in between. It may take anywhere between 50-55 minutes. But it also depends on the quantity of milk. If you are making for more quantity, then it might take more time to reduce. Keep scraping the sides of the vessel and add that to the milk.
- Once you notice that the milk has reduced to half, add sugar. Cook for 5-6 minutes more. Keep stirring continuously after adding sugar.
- Now take off the vessel from heat and transfer the milk to a wide bowl. Let the milk cool down completely.
- Once cooled, add sitaphal pulp and mix. Sitaphal pulp has its own natural sweet taste, so in case you want to make sugar-free sitaphal basundi then you can increase the proportion of sitaphal pulp and skip the sugar. We have added about ¾ cup pulp, but you can increase it to 1 cup. Serve chilled.
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