There are some Indian sweets that just feel like a celebration, and Basundi is absolutely one of them. This rich, slow-cooked milk dessert, thickened to a velvety perfection, takes me right back to festive family gatherings. But today, we're giving the classic a beautiful tropical twist: say hello to my Nutty Sitafal Basundi! The delicate, granular sweetness of fresh custard apple (sitafal) pairs magically with the creamy base and a crunchy scattering of toasted nuts, creating an irresistible treat that is worth every minute spent over the stove.
Whether you serve it chilled in small matkas or warm on a cool evening, this Nutty Sitafal Basundi is guaranteed to be a hit. The unique, fragrant texture of the custard apple against the creamy, nutty base is a dessert experience you won't soon forget. It keeps well in the fridge for a few days, so you can easily make it ahead! Give this recipe a whirl, and I look forward to hearing your thoughts. Until next time, keep exploring those delicious Indian flavours!
This Sitafal Basundi is more than just a dessert; it’s a creamy, nutty celebration in a bowl. It’s my absolute favourite way to enjoy the season's best custard apples. I hope this recipe brings a little extra sweetness and richness to your kitchen. If you enjoyed this post, be sure to subscribe to my newsletter so you don't miss the next amazing recipe! Happy cooking! 😋☺️
Preparation time - 20 to 25 minutes
Cooking time - 45 to 50 minutes
Serves - 3 persons
Ingredients to make The Royal Indian Dessert, Elevated: Nutty Sitafal Basundi:
For Sitafal Pulp:
500 gram sitafal/custard apple
For nutts:
8 to 10 almonds
and 5 to 7 pistachio
For basundi:
1 liter full fat milk
15 gram milk powder
150 gram condensed milk
Method to make The Royal Indian Dessert, Elevated: Nutty Sitafal Basundi:
For Sitafal Pulp:
- Remove pulp from sitafal and keep in refrigerator.
- To remove seeds from sitafal simply rub pulp over a big holed strainer.
For nuts:
- Soak almonds and pistachio in warm water for 30 minutes, remove skin and make thin slices from it.
How to make Basundi:
- Add all ingredients of Basundi in a non stick pan and mix well.
- Cook it at slow to medium flame untill it becomes half in quantity.
- Let it cool at room temperature. Cool in refrigerator for minimum 2 to 3 hours.
- After that add custard apple pulp to it and mix well.
- Garnish with sliced almonds and pistachio.
- Serve chilled Nutty Sitafal Basundi with poori.
