How to make Sitaphal Basundi - SK Khazana -
Easy to make though a bit of time consuming but the end result is well worth the wait
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk (दूध), Custard apple pulp (सीताफल का पल्प/ गूदा)
Cuisine : Indian
Course : Mithais
For more recipes related to Sitaphal Basundi - SK Khazana checkout Kalakand, Chum Chum, Rasmalai, Instant Gulab Jamun . You can also find more Mithais recipes like Lacchedar Barfi Lauki Burfi Matka Kulfi - SK Khazana Mawa Modak - SK Khazana
Sitaphal Basundi - SK Khazana 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 : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Sitaphal Basundi - SK Khazana Recipe
Milk 1 1/4 litres
Custard apple pulp 1 cup
Condensed milk 400 millilitres
Green cardamom powder 1/4 teaspoon
Almonds 15-20
Pistachios 10-12
Cashewnuts 8-10
Saffron strands 1 pinch
Pistachio slivers to garnish
Method
Step 1
Heat milk in a deep non-stick pan and once it comes to a boil reduce heat to medium and continue to boil, stirring continuously till it is reduced to half its original quantity. Scrape the milk sticking to the sides of the pan and mix it with the boiling milk.
Step 2
Add condensed milk to the reduced milk and mix well. Cook on low heat for 5-6 minutes, stirring continuously.
Step 3
Add green cardamom powder, mix and cook for 2-3 minutes. Transfer half the mixture in into a bowl and let the rest remain in the pan. Set aside both the mixtures to cool down to room temperature.
Step 4
Put almonds, pistachios and cashewnuts in a blender jar and grind to a slightly coarse mixture. Add this to the milk in the bowl and mix. Add saffron strands and mix.
Step 5
Add the custard apple pulp to the milk in the pan and mix well. Transfer into a serving bowl, garnish with pistachio slivers and serve.
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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 www.sanjeevkapoor.com 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.
