Creamy Sitaphal Pudding | Custard Apple Pudding
Ingredients
Instructions
  1. First of all, you have to deseed the Custard Apples. Take a strainer and open the custard apple. Remove the flesh gently and keep the Sitaphal shells to be used as bowls. Once the flesh is on the strainer, with the back of a spoon or a hand beater extract the seeds and pick them out. Collect the pulp below and spoon out the seeds. You can blend the pulp to a smooth paste but I let the segments stay as it gives a grainy texture like Kheer instead of Phirni.
  2. Boil the milk and let it simmer. Add the cardamom powder and cinnamon stick.
  3. Once the milk has reduced almost to half, remove the cinnamon stick. Add the milkmaid and sugar if needed.
  4. You can now add the Sitaphal pulp and give a good mix. Turn off the flame and stir in the cream.
  5. Your Creamy Sitaphal Pudding is ready. Pour into a bowl and set in the fridge for a couple of hours or pour into the Sitaphal Shells and use as individual bowls.
  6. Garnish the Ingredients
  7. ½ litre Milk
  8. 1 small cup condensed milk
  9. 2 tbsp Sugar if desired
  10. 1 bowl Custard Apple pulp
  11. ½ cup cream
  12. 4 cardamoms powdered
  13. ½ inch cinnamon
  14. 4-5 Almonds and Walnuts chopped
  15. Method
  16. First of all, you have to deseed the Custard Apples. Take a strainer and open the custard apple. Remove the flesh gently and keep the Sitaphal shells to be used as bowls. Once the flesh is on the strainer, with the back of a spoon or a hand beater extract the seeds and pick them out. Collect the pulp below and spoon out the seeds. You can blend the pulp to a smooth paste but I let the segments stay as it gives a grainy texture like Kheer instead of Phirni.
  17. Boil the milk and let it simmer. Add the cardamom powder and cinnamon stick.
  18. Once the milk has reduced almost to half, remove the cinnamon stick. Add the milkmaid and sugar if needed.
  19. You can now add the Sitaphal pulp and give a good mix. Turn off the flame and stir in the cream.
  20. Your Creamy Sitaphal Pudding | Custard Apple Pudding is ready. Pour into a bowl and set in the fridge for a couple of hours or pour into the Sitaphal Shells and use as individual bowls.
  21. Garnish the Creamy Sitaphal Pudding | Custard Apple Pudding with slivers of almonds and walnuts with slivers of almonds and walnuts.
Recipe Notes

Use ripe Custard Apples as it is easier to deseed.

For bowls use firm Sitaphal or else they will be wobbly.

You can make this pudding only with milk like kheer.