Custard apples feature a white, granular flesh that is creamy, sweet-tasting, and aromatic, as well as a cluster of flesh-covered seeds inside. They also have a thin, firm exterior. They are native to the western tropical regions. They are quite effective in regulating blood pressure and are rich in vitamin C, which helps our body combat free radicals. They are mainly consumed fresh and are also used in milkshakes, salads, and desserts. The fruit is best eaten after being sliced in half and the flesh spooned out. Because it tastes and smells like sweet apple custard, the custard apple earned its name. The fruit is excellent, but you shouldn't consume the seeds because they are bad for the environment. You must try these delectable custard apple dishes.
Sitaphal Basundi
Ingredients:
1 big Custard apple/ Sitaphal (deseeded)
1 liter milk
¼ cup condensed milk
¼ tsp cardamom powder/ elaichi powder
pinch of salt/ namak (optional)
for garnish
sliced almonds/ badam
chopped pistachios/ pista
Method:
Remove the Custard apple's seeds. Place aside. Add milk to a large skillet or pan. When it has reduced to half, simmer and reduce. Peel the Custard apple. Set apart. Add milk to a large pan or skillet. Cook and cut back till it is half as much. Stir everything thoroughly, then boil for five minutes. After turning off the heat, serve warm or cold. After thoroughly mixing everything, let it simmer for 5 minutes. Serve warm or cold after turning off the heat. Add sliced pistachios and almonds as a garnish. Enjoy!
Sitaphal Ice Cream
Ingredients:
1 cup of heavy cream
2/3 cup milk
2/3 cup sugar ( slightly less than)
1 tbsp vanilla essence
a single cup of sitaphal (custard apple) pulp
Method:
Milk and cream should be combined in a pan over medium to low heat. Just long enough for the sugar to dissolve before adding it and stirring. Never boil. Remove it from the heat. Allow it to warm up till room temperature. Add the vanilla extract and stir. Refrigerate for at least two hours. When you're ready to make the ice cream, combine the Sitaphal pulp and the ice cream base, and then churn it in an ice cream maker as directed by the manufacturer for roughly 20 minutes. It can be served right after churning. It will be soft serve-like in texture. Freeze the ice cream for at least two hours in an airtight container for firmer ice cream.
Sitaphal Kheer
Ingredients:
1 litre of milk, preferably full fat
1-inch cinnamon stick
1–2-star anise
3-4 cardamom
3/4 cup sugar
Pulp from 3-4 Sitaphal (custard apple)
Method:
The milk should be brought to a boil before being reduced to half on the lowest flame possible. Add the sugar and spices when the liquid has decreased, then boil the mixture for an additional 7 to 10 minutes. If you'd like, you can also include strands of saffron. Extinguish the flame and allow it to cool. Mix thoroughly after adding the custard apple pulp. If necessary, adjust the sweetness. Depending on your preference, you can serve it either warm or cold.