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.
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¾cupcustard 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.
Video
Notes
TIP 1Do 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 2Use a thick-bottomed vessel to reduce the milk.TIP 3Preferably use full-fat milk for a creamy basundi.TIP 4Keep stirring in between while reducing the milk to prevent the milk from sticking to the bottom. But after adding sugar, stir continuously.TIP 5Do 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 6Adjust 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 7If 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.