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Sitaphal Basundi

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

Serves: 4

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

Method:

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.

Chef Tips:

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.

 

 

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