A twist to the traditional Maharashtrian dessert also very popular in Gujarat & Karnataka …..This scrumptious dessert is prepared with thickened full fat milk , fresh custard apple pulp / puree ,loads of nuts and blanched Buchanania Lanzan seeds, mildly flavored with green cardamom powder and saffron , garnished with pistachio nuts and almonds drizzled with rose water.
Preparation Time: 8 to 10 minutes
Cooking Time: 01 hour 10 minutes
Refrigeration Time- 1 hour
Ingredients and Quantity:
Milk, Full-Fat- 1.5 Liters
Fresh Sitaphal (Custard Apple), pulp / puree- 1 cup
Saffron strands steeped in 2 tbsp. lukewarm milk- ¼ th gm.
Green Cardamom Powder- 1/4th tsp.
Rose Water- 02 tsp.
Buchanania Lanzan seeds (Charoli) blanched- 1/4th tbsp.
Pistachio nuts, chopped / slivered- 01 tsp
Almonds, chopped / slivered- 01 tsp
For the Garnish:
Pistachio nuts, chopped / slivered- 02 tsp
Almonds, chopped / slivered- 02 tsp
Saffron strands steeped in 1 tbsp. of lukewarm milk- a pinch
In a heavy bottomed non-stick pan, pour milk and bring it to a boil.
Simmer for 1 hour and let it reduce it to ½ its quantity
Add broiled saffron strands, green cardamom powder and rose water.
Add the slivered nuts and charoli. Let it cook for another 5 to 10 minutes.
Switch off the flame and let it cool completely.
Add the fresh sitaphal pulp / puree, mix it till well combined.
Pour into soaked Kasoras / earthenware pots and refrigerate it for 1 hour.
Serve chilled garnished with slivered nuts and broiled saffron drizzled with a little rose water.
You may add different fruit purees like when Alphonso Mangoes , when are season.
Other variations are Figs (Anjeer) ,Oranges, Rose, Gulkand and the list goes on.