Sitaphal Aur Kesar Ki Basundi - By Chef Reetu Uday Kugaji

A twist to the traditional Maharashtrian dessert. It is also very popular in Gujarat & Karnataka. This scrumptious dessert is prepared with thickened full fat milk , fresh custard apple pulp / puree, which is in season, loaded with nuts and blanched Buchanania Lanzan seeds, mildly flavoured with green cardamom powder and saffron, garnished with pistachio nuts and almonds drizzled with rose water.

It is sugar free, because of the inherent sweetness of Custard Apple.

Preparation Time: 8 to 10 minutes

Cooking Time: 1 hour 10 minutes

Refrigeration Time- 1 hour

Serves: 4

Ingredients:

Milk (Full-Fat) - 1.5 liter

Fresh Sitaphal (Custard Apple) (Pulp / Puree) - 1 cup

Saffron Strands steeped in 2 tbsp.

Lukewarm Milk – 1/4th  gm

Green Cardamom Powder- 1/4th tsp

Rose Water- 2 tsp

Blanched Buchanania Lanzan seeds (Charoli) - 1/4th tbsp

Pistachio Nuts (Chopped / Slivered) - 1 tsp

Almonds (Chopped / Slivered) - 1 tsp

For the Garnish:

Pistachio Nuts (Chopped / Slivered)- 2 tsp

Almonds (Chopped / Slivered) - 2 tsp

Saffron Strands steeped in 2 tbsp. Lukewarm Milk - A Pinch

Method:

1. In a heavy bottomed non-stick pan, pour milk and bring it to a boil.

2. Simmer for an hour and let it reduce it to ½ its quantity.

3. Add broiled saffron strands, green cardamom powder and rose water.

4. Further add the slivered nuts and charoli. Let it cook for another 5 to 10 minutes.

5. Switch off the flame and let it cool completely.

6. Now add fresh sitaphal pulp / puree and mix it till well combined.

7. Pour into soaked and sun-dried Kasoras / earthenware pots and refrigerate it covered for an hour.

8. Serve chill, garnished with slivered nuts and broiled saffron drizzled with a little rose water.

Chef Tips:

1. You may add different fruit purees like Alphonso Mangoes, when in season.

2. Other variations are Figs (Anjeer), Oranges, Rose, Gulkand and the list goes on.