Ingredients
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2 Sitaphal (Custard Apples)medium
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10 -15 Australian Almondsblanched and sliced
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1 litre Full Cream Milk
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1 cup Condensed Milkor sugar to tase
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Rose petalsfor garnish
About
Sitaphal Almond Basundi is a rich, creamy dessert that beautifully blends the traditional charm of basundi with the delicate sweetness of custard apple. Thickened milk simmered to perfection forms the velvety base, while the addition of fresh sitaphal pulp adds a fruity twist that makes every spoonful irresistible. Slivers of almonds bring a gentle crunch and nutty aroma, enhancing both taste and texture. Served chilled, this dessert feels indulgent yet comforting — a perfect treat for festive gatherings or cozy evenings when you crave something sweet, soothing, and truly special.
Steps
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1
Done
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Take 2 medium size Sitafal, remove the seeds and take out the pulp as shown in video. |
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2
Done
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Keep the pulp in the fridge. |
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3
Done
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Take 10-15 blanched almonds, remove the skin and cut it in a slice. |
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4
Done
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Lower the heat to medium and add 1/4 cup condensed milk. (You may add sugar also). |
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5
Done
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Keep stirring and reduce the milk to half. |
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6
Done
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Then add blanched almond, turn off the heat and let the basundi cool down completely. |
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7
Done
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Then add chilled sitafal pulp into the basundi, mix it well and keep it in refrigerator for at least 2 hours. |
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8
Done
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Garnish Sitafal Almond Basundi with some rose petals and almonds. |
