Sitaphal Basundi

Ingredients list for Sitaphal Basundi

• 2 medium Custard apples (sitaphal)
• 1 litres Milk
• 3/4 cup Condensed milk
• 2 tablespoons Cashewnuts , chopped
• 2 tablespoons Almonds , chopped
• 1/2 teaspoon Green cardamom powder
• a few strands Saffron water , soaked in water
• to brush Honey
• 1/2 cup Pistachios , crushed

Method

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.
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.
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.
4. Put a ladle of the milk mixture into a bowl, add saffron along with water and mix well. Refrigerate for 40-50 minutes.
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.
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.
7. Fill each serving glass till ¾ with plain sitafal basundi and add 2 spoons of saffron basundi on top. Serve chilled.