sitaphal basundi recipe| custard apple basundi | sitaphal rabdi |

by Tarla Dalal

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सीताफल बासुंदी रेसिपी | सीताफल रबड़ी | घर पर सीताफल बासुंदी बनाने की विधि - हिन्दी में पढ़ें (Sitaphal Basundi, Custard Apple Basundi in Hindi)

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sitaphal basundi recipe| custard apple basundi | sitaphal rabdi | with 15 amazing images.

Sitaphal basundi is a rich and delicious mishtan of thickened milk, variation to plain Gujarati basundi very similar to the North Indian rabdi. custard apple basundi is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Then add sugar and cardamom powder, mix well and cook on a medium flame for 10 to 15 minutes, cool and then add the custard pulp, almond and pistachio.

I would like to share with you some tips to make the perfect sitaphal basundi recipe. 1. The important thing to remember here is that the milk has to be full fat. The process of making sitaphal basundi includes thickening the milk over a slow flame and this will only be possible with full fat milk. 2. We are only using 1/3 cup of sugar here because this is sitaphal basundi. The sitaphal we are going to use are also very sweet in nature and hence that eliminates the need to add more sugar here. 3. The quality and the thickness of the pan really matters here as you do not want the milk to burn and brown at the bottom of the pan. 4. Cook on a medium flame for 10 to 15 minutes, while stirring occasionally and while scrapping the sides of the pan. 5. Make sure to add the custard apple pulp only once it has cooled completely, or else it will curdle .

Sitaphal basundi is often made during festival season during Diwali. Sitapphal is available during Diwali and makes a perfect Diwali sweet.

Almonds and pistachios add crunch to this rich, creamy Custard apple basundi.

Enjoy sitaphal basundi recipe| custard apple basundi | sitaphal rabdi | with detailed step by step photos and video below.

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Sitaphal Basundi, Custard Apple Basundi recipe - How to make Sitaphal Basundi, Custard Apple Basundi

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Sitaphal Basundi, Custard Apple Basundi recipe with step by step photos

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Method for Sitaphal basundi

Pour the full fat milk in a deep non-stick pan. The important thing to remember here is that the milk has to be full fat. The process of making sitaphal basundi includes thickening the milk over a slow flame and this will only be possible with full fat milk. This process is similar to that of Rabdi.
Allow the milk to boil for 12 minutes.
Keep stirring it occasionally and scraping the sides of the pan.
Cook further on a medium flame for 16 minues, until it reduces to 1/4 of its quantity.

Add the sugar to the milk. We are only using 1/3 cup of sugar here because this is sitaphal basundi. The sitaphal we are going to use are also very sweet in nature and hence that eliminates the need to add more sugar here.
Add cardamom powder. it gives most mithais an additional taste.
Mix well and heat both these things over a medium flame and cook. The quality and the thickness of the pan really matters here as you do not want the milk to burn and brown at the bottom of the pan.
Cook on a medium flame for 10 to 15 minutes, while stirring occasionally and while scrapping the sides of the pan. This step is essential to the Sitaphal basundi recipe because the malai stuck to the pan provides the thickness and consistency we desire in the basundi.
Switch off the flame and transfer it to a deep bowl, allow it to cool at room temperature for an hour then refrigerate it for 2 hours, it might seem a little runny but that will thicken as you refrigerate it.

Once chilled add the custard apple pulp.
Add almond slivers.
Add pistachio slivers.
Mix well using a big spoon.
Refrigerate sitaphal basundi | custard apple basundi | sitaphal rabdi | for another half hour.