How to make Sitaphal Basundi -

Sitaphal adds its unique flavour and texture to this basundi

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Custard apples (sitaphal), Milk (दूध)

Cuisine : Indian

Course : Mithais

Sitaphal Basundi

Sitaphal Basundi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Sitaphal Basundi Recipe

  • Custard apples (sitaphal) 2 medium

  • Milk 1 litres

  • Condensed milk 3/4 cup

  • Cashewnuts , chopped 2 tablespoons

  • Almonds , chopped 2 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Saffron water , soaked in water a few strands

  • Honey to brush

  • Pistachios , crushed 1/2 cup


Step 1

Boil milk in a deep non-stick pan, stirring frequently, till it is reduced to half. Keep scraping the sides of the pan and mixing with milk.

Step 2

Meanwhile break open the custard apples and scoop the seeds and mash through a strainer, to separate the flesh from the seeds, into a bowl. Some pieces may not get separated from the seeds so collect these pieces in another bowl and remove their seeds.

Step 3

Add condensed milk, cashewnuts, almonds and green cardamom powder to the reduced milk and mix well. Cook on low heat for 5-6 minutes or till it thickens a little more. Scrape the sides occasionally.

Step 4

Put a ladle of the milk mixture into a bowl, add saffron along with water and mix well. Refrigerate for 40-50 minutes.

Step 5

Add the remaining milk mixture to the custard apple pulp. Add 2 tbsps of chunky pieces. Mix well. Refrigerate it for 40-50 minutes.

Step 6

Brush the rims of serving glasses with honey. Take crushed pistachios in a plate and roll the rims of the and roll over it.

Step 7

Fill each serving glass till ¾ with plain sitafal basundi and add 2 spoons of saffron basundi on top. Serve chilled.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.