New Update
| Main ingredients | Custard apple (sitaphal), Thin coconut milk, Split skinless green gram (dhuli moong dal), Cashewnuts, Raisins, Dried coconut, Green cardamom powder, Thick coconut milk, Jaggery, Pistachios |
| Cuisine | South Indian |
| Course | Mithai |
| Prep time | 30-35 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup custard apple (sitaphal) pulp
- 2-3 cups thin coconut milk
- ¼ cup boiled split skinless green gram (dhuli moong dal)
- 6-8 cashewnuts, vertically halved and fried + for garnish
- 10-15 fried raisins + for garnish
- 4-5 fried dried coconut slices + for garnish
- ½ teaspoon green cardamom powder
- ½ cup thick coconut milk
- 1 tablespoon chopped jaggery
- Blanched, peeled and slivered pistachios for garnish
Method
- Heat thin coconut milk in non-stick pan, stirring continuously till it comes to a boil.
- Add boiled split green gram, mix well and cook for 5-6 minutes stirring in between.
- Add fried cashewnuts, fried raisins and fried dried coconut slices and mix well. Add green cardamom powder and mix well. Add thick coconut milk, mix well and cook for 1-2 minutes.
- Add jaggery, mix and cook till it melts. Switch the heat off and allow the mixture to cool slightly.
- Add custard apple pulp and mix well.
- Transfer into individual serving bowls. Garnish with fried cashewnuts, fried raisins, fried coconut slices and slivered pistachios and serve.
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