Sunday, 6 September 2015

SITAPHAL BASUNDI / CUSTARD APPLE BASUNDI


SITAPHAL BASUNDI / CUSTARD APPLE BASUNDI

INGREDIENTS

Sitaphal / custard apple
2 nos
Whole full cream milk
½ lit.
Sugar
2 tsp + 5 tbsp
Pistachios chopped
1 tbsp
Kesar / Saffron strands                 
Few for garnish

METHOD:


1.       Remove out pulp from the custard apples.


2.       Add 2 tsp sugar to it and bring it to a boil.

3.       Reduce a little till it gets of a semi thick but coating consistency.

4.       Keep the whole milk for boiling. Reduce it to almost half.


5.       Keep on stirring regularly so that it forms an evenly creamy consistency.

6.       By now it would have also changed a little colour.


7.       Add in the sugar and again boil till the sugar dissolves.


8.       Add in 3 tbsp of the sitaphal pulp and stir it in.



9.       Allow to cool and chill it in the fridge. It will thicken a little more when it chills. 


10.   Serve garnished with a few chopped pistachios and strands of saffron.


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