Basundi which is a thickened sweet milk is flavored with the delicious and exquisite flavor of custard apple or sitaphal. For this delectable sitaphal basundi recipe you just need a few ingredients and a bit of patience.
As compared to Rabri, which is quite popular in North India, Basundi has a thinner consistency. Basundi is a famous dessert in Western India, particularly in the states of Maharashtra and Gujarat.
Ingredients
1 litre full-fat milk
2 tablespoon granulated sugar
¾ cup custard apple/sitaphal pulp (pulp from 500 grams sitaphal)
ghee for greasing
sliced almonds and pistachios for garnish
Method
- Grease a thick-bottomed vessel with ghee. Doing this prevents the milk from sticking into the vessel.
- Pour milk into it. Heat on a medium flame. Once the milk comes to a boil, reduce the flame to low.
- Now simmer till milk reduces to half. Keep stirring in between. It may take anywhere between 50-55 minutes. But it also depends on the quantity of milk.
- If you are making for more quantity, then it might take more time to reduce. Keep scraping the sides of the vessel and add that to the milk.
- Once you notice that the milk has reduced to half, add sugar. Cook for 5-6 minutes more. Keep stirring continuously after adding sugar.
- Now take off the vessel from heat and transfer the milk to a wide bowl. Let the milk cool down completely.
- Once cooled, add sitaphal pulp and mix. Sitaphal pulp has its own natural sweet taste, so in case you want to make sugar-free sitaphal basundi then you can increase the proportion of sitaphal pulp and skip the sugar.
- We have added about ¾ cup pulp, but you can increase it to 1 cup. Serve chilled.