Ingredients
-
50g thin sevaiyan (vermicelli)
-
1.5 tbsp butter
-
1/4 cup crushed pistachios
-
1/4 cup condensed milk
-
1/2 L milk
-
Sweetener of your choice (e.g., sugar, condensed milk, or jaggery)
-
2 tbsp custard powder (or as per instructions on the packet)
-
Sitafal pulp (from 1 ripe sitafal/cherimoya)
-
Extra pistachios for garnish
About
Ready to elevate your dessert game this New Year? Introducing my Sitafal Kunafa Pudding! This irresistible blend of flavors is the sweet indulgence you didn’t know you needed! Imagine delicate kunafa layers, perfectly roasted to golden perfection, infused with crushed pistachios and a touch of sweetness. Mix that with luscious sitafal (custard apple) custard, and you’ve got a pudding that’s as unique as it is delicious!
Steps
|
1
Done
|
In a pan, heat 1.5 tbsp butter and add 50 g thin sevaiyan. Crush the sevaiyan lightly and roast them on a low flame until golden and aromatic. Stir frequently to ensure they don’t burn. |
|
2
Done
|
Once the sevaiyan are roasted, add 1/4 cup crushed pistachios and 1/4 cup condensed milk. Let the mixture cook together on a low flame until it thickens and becomes slightly creamy. |
|
3
Done
|
In a separate pot, heat 1/2 liter of milk over medium heat. Add your choice of sweetener (e.g., sugar, condensed milk, or jaggery) to taste. Once the milk is warm, add 2 tbsp custard powder (or as directed on the packet) and mix well. |
|
4
Done
|
Stir in sitafal pulp (from 1 ripe sitafal), and let the mixture cook, stirring continuously, until it thickens into a custard-like consistency. |
|
5
Done
|
Layer the roasted sevaiyan mixture at the bottom of serving jars or bowls. Pour the sitafal custard on top of the sevaiyan layer. Sprinkle extra crushed pistachios and sevaiyan on top for added crunch and garnish. |
|
6
Done
|
Refrigerate the assembled dessert for 3-4 hours to chill and set. Serve the delightful pudding chilled and enjoy! |
