Sugar-apple is high in energy, an excellent source of vitamin C and manganese, a good source of thiamine and vitamin B6, and provides vitamin B2, B3 B5, B9, iron, magnesium, phosphorus and potassium in fair quantities. The flesh is fragrant and sweet, creamy white through light yellow, and resembles and tastes like custard and so, it is called Custard Apple. It has high fiber content and so is good for digestion. Due to its sweetness and the custard taste, this fruit is used for making sweet dishes and we will see how to make one such dish tasty “Custard Apple Basundi”.
Full Fat Milk – 750 ml
Sugar – ¼ cup
Green Cardamom Powder – a tiny pinch
Custard Apple Pulp – from 2 custard apples
Sliced Pistachio – for garnishing
Crush half of the Custard Apple Pulp into a smooth paste and leave the other half as it is.
Add the milk to a broad pan. Once it comes to a boil, reduce the flame to low medium and allow the milk continue to boil and reduce in quantity to half. Keep stirring continuously so that no cream is formed at the top. Let the milk turns smooth and thick. Once the milk is reduced in quantity, reduce the flame to low and allow the milk to continue to boil.
In another stove, heat a thick bottomed pan. Add Sugar. Reduce the flame to medium flame. The Sugar will start melting. Stir it evenly so that the Sugar caramelizes evenly. Lumps may form. Ignore and continue stirring till all the lumps melt. If the color changes to dark amber and no lumps are there, the Sugar has been caramelized perfectly. Add 1 to 2 tbsp of water carefully and stir well once. Add this caramelized Sugar to the boiling Basundi.
Mix the Basundi well. Add a very tiny pinch of Green Cardamom powder. Allow the Basundi to boil for another minute. Switch off the flame and allow the Basundi to cool.
Now, add the Custard Apple Pulp and the Custard Apple paste which we made. Stir well. The yummy Custard Apple Basundi is ready.
Serve chilled garnished with Pistachios.
Please refer our post on how to extricate the pulp in an easy way.
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