How to make Sitaphal Suji Kheer -

Semolina kheer flavored with custard apple pulpo.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Custard apple (sitaphal) pulp, Semolina (suji) (सूजी)

Cuisine : Indian

Course : Desserts

For more recipes related to Sitaphal Suji Kheer checkout Sitaphal Cream - SK Khazana. You can also find more Desserts recipes like Ananas Ka Meetha Spiced Stuffed Apples Beetroot and Apple Halwa Sticky Coconut Rice with Mango-SK Khazana

Sitaphal Suji Kheer

Sitaphal Suji Kheer 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 : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sitaphal Suji Kheer Recipe

  • Custard apple (sitaphal) pulp 1 cup

  • Semolina (suji) 1/2 cup

  • Ghee 2 tablespoons

  • Milk 750 millilitres

  • Sugar 1 cup

  • mawa / khoya grated 1/4 cup

  • Green cardamom powder a pinch

  • Pistachios chopped 2 tablespoons + for garnishing


Step 1

Heat ghee in a non-stick pan, add semolina and roast till it turns light brown.

Step 2

Boil milk in another non-stick pan, add roasted semolina, mix and cook till semolina is cooked. Keep stirring continuously.

Step 3

Add sugar and keep stirring till the sugar is dissolved. Add the mawa / khoya, cook on low heat, stirring continuously for a minute. Switch off heat.

Step 4

Add cardamom powder, pistachios, custard apple pulp and mix well.

Step 5

Garnish with pistachios and serve warm.

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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.