Ingredients
-
2 Sitaphal (Custard Apples)medium
-
10 -15 Australian Almondsblanched and sliced
-
1 litre Full Cream Milk
-
1 cup Condensed Milkor sugar to tase
-
Rose petalsfor garnish
About
Steps
|
1
Done
|
Take 2 medium size Sitafal, remove the seeds and take out the pulp as shown in video. |
|
2
Done
|
Keep the pulp in the fridge. |
|
3
Done
|
Take 10-15 blanched almonds, remove the skin and cut it in a slice. |
|
4
Done
|
Lower the heat to medium and add 1/4 cup condensed milk. (You may add sugar also). |
|
5
Done
|
Keep stirring and reduce the milk to half. |
|
6
Done
|
Then add blanched almond, turn off the heat and let the basundi cool down completely. |
|
7
Done
|
Then add chilled sitafal pulp into the basundi, mix it well and keep it in refrigerator for at least 2 hours. |
|
8
Done
|
Garnish Sitafal Almond Basundi with some rose petals and almonds. |
