Recipe for Sitaphal Basundi
Sitaphal/Custard Apple is my Most Favourite Fruit right from my childhood days. Mango has become a favourite much later. I can eat Sitaphhal in any form, Kulfi, Ice-Cream, Malai, Milkshake, Basundi, etc. During my schooldays, my brother used to take me to this very famous outlet called Bachelor’s opposite Girgaum Chowpatty, in South Bombay, just to eat Sitaphal Ice-cream. Then came Naturals with so many outlets all across Bombay and no prizes for guessing, Sitaphal Ice-Cream is always my First Choice.When we moved to our new place in the suburbs, I was introduced to a Sweet dish called Sitaphal Basundi at my building function as the majority in my society are Gujratis and this is a very popular Gujrati Sweet dish. Basundi is a very popular Sweet dish at most Gujrati weddings. It is so delicious that I bet you cannot stop at just one bowl. Like if you ask me, I attend my building functions only and only to slurp on Basundi. Also, whenever I go to India, I enjoy my share of Basundi from a Dairy store near my place that sells some really delicious Home-made Sitaphal Basundi.This time, we won’t be travelling home for holidays. But that doesn’t mean, No Sitaphal Basundi for me. I have waited so long for this season and as I heard that Sitaphals have arrived, Vrooooom I headed straight to the Main Market and purchased some gorgeous plump buggers to make my most favourite Sitaphal Basundi at home. All I did was remembered my My then, Gujrati neighbour, Parvathi’s voice(Paru is what we call her), saying “arey bohot simplehai. Just doodh ko boil karte rehna aur shakkar dalo, ho gaya basundi” (Just keep boiling the Milk, thicken it, add sugar and Basundi done! So I tried it and OMG! Am I happy or what!!So, since it turned out Super Yum, I’d love to share the recipe with you all, as always!
Servings 2 people
Ingredients
- 500 ml milk
- 1 plump fully ripe Custard Apple(I got about ¼ cup flesh and pulp)
- 2.5 Tbsp Sugar(Custard Apple is usually extremely sweet, hence I use only 2.5 Tbspn Sugar. You can add more or less as per your preference)
- ¼ Tspn Green Cardamom powder or vanilla essence(optional)
Instructions
We First De-seed The Custard Apple with the help of a spoon
- Break the Custard Apple into two halves and with the help of a spoon transfer the flesh along with the seeds and pulp into a strainer kept over a bowl
- With the spoon, rigorously stir the flesh so as to separate the seedsNote: If you wish you can separate the seeds with your fingers too but that will take too long
- Once the seeds are separated, discard the seeds and transfer the flesh and the pulp from the back of the strainer and whatever falls into the bowl, into a small bowl or measuring cup and keep it aside
Follow these steps to make the Basundi
- In a vessel, boil the Milk on high heatNote: Keep stirring continuously. If using an Aluminium or Non stick Vessel, please use only a Silicone spatula or wooden spoon to stir. If you use a steel spoon, the aluminium will get scraped off the vessel and your milk will turn grey and your Non-stick vessel will get spoilt
- Boil the Milk until it becomes half in quantityNote: Keep scraping the sides of the vessel
- Add the Sugar and the Cardamom Powder/Vanilla essence if using and Continue stirring until the sugar is completely dissolved and the milk begins to thicken a littleNote: We add the sugar later because adding the sugar at the start will ruin the texture of the milk and it make get caramelised
- Once the Milk thickens, add the Sitaphal flesh and stir for1-2 minutes onlyNote: Do not worry if the Basundi looks runny and this. Once it it cooled and chilled, it becomes thicker. Incase it becomes too thick, you can add some cold milk after it is chilled. Basically this recipe doesn’t call for strict quantities. You can adjust the consistency as per your preference
- Turn off the heat and keep it aside to cool at room temperature
- Once it comes to room temperature, tuck it into the refrigerator and allow it to cool until it’s nice and chilled
- Once chilled, enjoy this super delicious Sitaphal Basundi! Note: This has to be eaten when nice and chilled only!
