This is a fingure licking Dessert/sweet , very famous in Gujarat specially in the season of custard apples. This is very much calorie loaded 🙂 🙂 .Still i personally recommend my all foodie friends to try at least once, though with the small quantity. This unique taste of custard apple Pulp and thick milk gives a unique and super yummy taste.
1. Sitafal – 4 large size
2. Sugar – 2/3 cup
3. Milk – 2 lt
4. Cardamom powder – 1/2 tbsp and Nutmeg Powder ½ tsp
5. Dry Fruits – Almonds, Cashews, Pista – finely chopped
6. Saffron – few strands
Method of Preparation:
1.Prefer ripe and soft sitafal, manually take the seeds out. Take the pulp into a bowl, do not mash to make pulp – it tastes better as a whole.
If you dont like whole pulp fully you can put sitafal seeds on strainer and whip with spoon. Seeds will come out
2.Take a large heavy bottom vessel, Add milk and boil the milk till they become 1/3rd. Do not stir the milk very often. Stir occasionally by mixing the cream generated. When thickness is ok, add sugar, cardamom powder and saffron.
3.Cool the Basundi to room temperature. Then add the sitafal,dry fruits.