Custard Apple Pudding (Sitaphal Ki Kheer)

Scrumptious creamy yet chunky sugar-free ….kheer prepared with full-cream milk, loaded with the flavor of fresh custard apple puree and pulp, laced with saffron and garnished with rose petals and slivered nuts. Served chilled.

Preparation Time: 10 minutes

Cooking Time: 35 to 40 minutes

Chilling Time in refrigerator- 30 minutes

Serves- 6

Ingredients and Quantity:

Milk, full cream: 08 cups

Fresh custard apple (Sitaphal) pulp, pureed: 1 ¾ th cup

Fresh custard apple (Sitaphal) pulp- 04 tbsp.

Green cardamom powder- ½ tsp.

Pistachio nuts, slivered: 15  gm.

Almonds, slivered: 15 gm.

For the garnishing:

Saffron, steeped in 1 tbsp. of lukewarm milk- a few strands

Pistachio nuts, slivered: 08 nos.

Almonds, slivered: 08 nos.

Rose petals, edible, dried- 02 tsp.

Method

In heavy-bottomed pan, bring the milk to a boil.

Lower the flame and simmer for 25 to 30 minutes.

Keep stirring so that the milk does not burn or stick to the bottom of the pan. When the milk reduces to 1/2 of its original quantity.

Take the pan off the heat and set aside to cool.

When cooled, add custard apple puree and pulp, green cardamom powder, pistachio nuts and almonds.

Pour it in the serving bowls.

Chill in the refrigerator for 30 minutes

Serve chilled laced with saffron garnished with rose petals, slivered pistachio nuts and almonds.

Chef Tips:

You may add almond milk to enhance the flavor

I personally suggest using fresh custard apple pulp to the canned pulp.