A delicious twist on your classic Basundi, Custard Apple Basundi is made by adding fresh custard apple to it. It is perfect to prepare for fasting or festive days.
If you are an Indian dessert fan, then give these also a try – Homemade Rabdi, Mango Basundi, Lachha Rabdi, and Kesar Badam Milk.
About This Recipe
Custard Apple Basundi is a delicious twist on classic Basundi which is an Indian dessert. It is made by adding fresh custard apple pulp to the regular Basundi once it cools down.
You can even prepare this dish for any Indian Vrats including Navratri, Shivratri, and Janamashtami, or any special occasions or festivals.
Custard Apple is also known as Sharifa, Cherimoya, or Sitaphal. It is a green cone-shaped fruit with a conical shape. It has scaly skin and creamy sweet pulp and is grown in tropical regions with high altitudes.
Sharifa is rich in nutrients and minerals required by the body and it has many health benefits.
It is a rich source of Vitamin A, Vitamin B6, Copper, Magnesium, and dietary fibers. It regulates heart health as it is rich in potassium, sodium, and magnesium. This fruit is also rich in fibers and helps in lowering bad cholesterol. It prevents the absorption of cholesterol in the gut.
Regular consumption of Sitaphal boosts the eyesight because of it’s rich Vit C and Riboflavin content. It also lowers the risk of arthritis and boosts the anti-cancerous properties of the body.
The only challenge eating this fruit is to take out the pulp from the large seeds. But once this is tackled, it’s a delight to eat. When the end result is so good, no one minds that extra effort, right?
This dessert is,
- Creamy & Rich
- Easy + Quick
- A twist to regular Basundi
- Perfect for festivals
This dessert is prepared with just 4 ingredients. Yes, you read that right! It needs,
Milk – Always opt for full cream milk, as it gives that perfect creamy texture to your dessert. But you can even go for low fat or skim milk if you are watching calories, the choice is yours.
Saffron – Saffron adds a nice flavor and a beautiful yellow hint in the Basundi, that makes it look even more appealing. If you want a more profound custard Apple flavor, skip adding it.
Sugar – You can always adjust the amount of sugar as per your taste and preference.
Custard Apple – Just deseed the fruit, and use the pulp to add in your Basundi. It adds a unique flavor, that surely stands out when you will serve it to your guests.
How to make Custard Apple Basundi?
Heat milk in a heavy bottom pan.
Once it comes to a boil, add saffron.
Cook on low heat until it is reduced to half. Keep stirring continuously so that cream is not formed at the top and milk becomes smooth and thick. Once the milk is reduced, add sugar and cook for another 3-4 minutes.
Remove the pan from heat and let the basundi cool. Once the basundi is cooled, add custard apple pulp to it and mix well.
Frequently Asked Questions
This fruit has large seeds and less flesh and taking out the flesh is slightly tricky. To take out the flesh, cut the ripe fruit into half. Now take out the entire pulp using a spoon discarding the skin. Mash the pulp well with your palms and then discard the seeds.
To make it vegan, I will suggest you add Almond Milk instead of Dairy Milk. Almond milk also adds a nice flavor along with adding creaminess to the dish.
Coconut Milk or any other vegan milk also works great in this recipe.
Yes, you can! Just add ½ can of condensed milk into the Basundi mixture, once the milk comes to boil. Reduce the amount of sugar, as the condensed milk is already sweet.
This Basundi will last in the fridge for about 2-3 days when stored in an airtight container. I personally like to serve it chilled, just out of the fridge but if you like it warm, heat it in a pan or microwave a little.
If you like some crunch in your Basundi, add slivered dry fruits and nuts like almonds, cashew nuts, or pistachios.
Pro Tips By Neha
Always go for a thick bottomed pan, as it will avoid sticking of milk and will give you a perfect creamy Basundi.
Keep a check on sugar. Since Sitaphal is also very sweet, you want to add sugar in check.
Add the fruit pulp, only when the Basundi cools down. Adding it to the hot Basundi will not give you good results.
Use full fat milk for the best taste and a rich and creamy texture
Keep stirring the Basundi until you get a little thick mixture.
Add in some chopped or slivered nuts, to make it a little richer, and to add a little bite to the creamy Basundi.
You might also like
- Lauki Ki Kheer (Bottle Gourd Pudding)
- Roasted Makhana
- Bread Malai Roll
Custard Apple Basundi Recipe
- 1 litre Full Fat MIlk
- 20-25 strans Saffron
- ¼ cup Sugar
- ¾ cup Custard Apple Pulp
- Heat milk in a heavy bottom pan.
- Once it comes to a boil, add saffron.
- Cook on low heat until it is reduced to half.
- Keep stirring continuously so that cream is not formed at the top and milk becomes smooth and thick.
- Once the milk is reduced, add sugar and cook for another 3-4 minutes.
- Remove the pan from heat and let the basundi cool.
- Once the basundi is cooled, add custard apple pulp to it and mix well.
- Refrigerate the basundi for a few hours before serving.