Sitaphal Basundi (Custard Apple Basundi) is a delightful variation of the traditional basundi. This creamy dessert combines reduced milk with ripe custard apple pulp for a fragrant, indulgent treat. Below is a clear, easy-to-follow recipe and useful tips to make it at home.
About Sitaphal Basundi
Sitaphal Basundi (Custard Apple Basundi) is a delicious spin on classic basundi, made by reducing milk until thick and creamy, then folding in ripe custard apple pulp once the milk has cooled. The custard apple adds a naturally sweet, floral flavor and a smooth texture that pairs wonderfully with cardamom and nuts.
This dessert is ideal for festivals and special occasions, and it’s also suitable for certain vrat (fasting) days like Navratri, Shivratri, and Janmashtami when prepared with appropriate ingredients.
You can also use sitaphal pulp in kheer, rabdi, or ice cream — all excellent ways to enjoy this fragrant fruit.
Ingredients
Milk – Use whole (full-fat) milk for the creamiest basundi. For a dairy-free version, substitute with rich plant-based milks such as coconut, almond, or oat milk, though texture and flavor will vary slightly.
Sugar – Adjust sweetness to taste. You can reduce or omit sugar if using very ripe custard apple or condensed milk (see notes).
Sitaphal (Custard Apple) – Also called sharifa or cherimoya, this tropical fruit has sweet, creamy pulp and large seeds. The main step is removing the seeds; the method below makes that quick and easy.
Cardamom powder – A pinch of ground cardamom enhances the aroma. Saffron strands can also be added for extra fragrance and color.
How To Make Sitaphal Basundi
De-Seed Sitaphal
Tear a large sitaphal in half by hand.
Scoop the pulp into a chopper or small food processor using a spoon.
Pulse 3–4 times. The seeds will separate from the pulp; remove them with a spoon. The de-seeded pulp is now ready to use.
Make The Basundi
Heat 1 litre of whole milk in a heavy-bottomed non-stick pan over medium heat.
Cook the milk until it reduces to half its original volume, stirring frequently to prevent scorching. Scrape the sides of the pan and mix any solidified milk back into the pot. The aim is a smooth, creamy reduction rather than large curds.
When reduced to half, add 1/4 cup sugar and 1/2 teaspoon ground cardamom. Stir and cook for another 3–4 minutes.
Remove the pan from heat and cover with a lid to stop a thick cream (malai) layer forming on top.
Let the basundi cool completely. Once cool, fold in about 3/4 cup of prepared sitaphal pulp and mix gently but thoroughly.
Chill the basundi for a few hours. Before serving, garnish with slivered almonds, pistachios, and dried rose petals if desired. Serve chilled in small bowls or glasses — basundi can be enjoyed as a drink or a dessert.
Frequently Asked Question
Yes. After the milk comes to a boil and has reduced somewhat, you can add 1/2 can of sweetened condensed milk. If you use condensed milk, omit or reduce added sugar, as condensed milk is already sweet.
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Sitaphal Basundi Recipe (Custard Apple Basundi)
Ingredients
- 1 litre whole milk (full-fat milk)
- ¼ cup granulated sugar (adjust to taste)
- ½ teaspoon cardamom powder
- ¾ cup custard apple (sitaphal) pulp
Instructions
De-Seed Sitaphal
- Tear a large sitaphal in half and scoop the pulp into a small chopper or food processor.
- Pulse 3–4 times to separate seeds from pulp. Remove seeds and reserve the pulp.
Make The Basundi
- Heat the milk in a heavy-bottomed non-stick pan over medium heat.
- Cook until reduced to half, stirring frequently to prevent scorching.
- Scrape the sides and stir back any solidified milk for a smooth texture.
- Once reduced, add sugar and cardamom, cook for 3–4 minutes more.
- Remove from heat and cover to avoid a thick cream layer forming.
- Let cool completely, then fold in the custard apple pulp and mix well.
- Chill for a few hours. Garnish with slivered nuts and dried rose petals and serve chilled.