sitaphal rabdi recipe /custard apple recipes dessert /custard apple fruit recipes
Custard apple - a mouth watering fruit famous for itssweetness and creamy texture. Me and My kids love this yummy 😋 fruit. Come the winter season and theyawait the custard apple. If I get the raw ones they keep an eye on them untilthey become ripe. If they can't wait for such long, then they put some of thesefruits in the middle of the rice grains sack . By the next day, the fruitswould be ripe and ready for use.
This time I wantedto try a special dish with this delicious fruit - custard apple Rabdi. Igenerally do not believe in cooking with fruits. Because I am of the opinionthat veggies are meant for cooking and fruits should be consumed as is. Butthis sitaphal rabdi is an exception to this notion of mine.
When I first heard of this recipe, I was quiet tempted to try thisout. Firstly, because rabdi is a rich, delicious and creamy dessert 🍨 made with milk. Secondly, seethaphalamis a fruit with similar qualities. The fusion of these two ingredients yieldedanother dessert dish which was soooooo delicious.
Seethafal rabdi was very smooth, creamy , soft and melt in mouthdessert with the flavour of custard apple. My man loved it a lot and I was oncloud ⛅ nine. Can somebody get me down? Ormaybe, you can join me on this cloud by preparing this guilt free sweet dish.
You can also refer my other healthy sweet recipes,
Coconut Laddu
Banana Appalu
Paneer Kheer
Sheer Khorma
Preparation
Extract the pulpfrom the custard apples and keep it aside. Take milk in a pan. I have used anon-stick pan, but you can use a normal one as well.
Cook on a low flamestirring every 2-3 minutes.
We want to make a rabdi with this milk. So, boil on a low flame until itbecomes almost half of the original quantity and the colour changes to acreamy, that’s when we have attained the consistency of rabdi. At this point,add sugar and mix well.
We add sugar to prevent milk curdling after adding thepulp of custard apple. Sometimes, even after the addition of sugar, the milktends to curdle. So, add a pinch of baking soda. Mix well. Now add the pulp ofcustard apple and mix well.
Mix well. Taste a spoonful for the sweetness. If it is not sufficient, add 1-2 teaspoons of sugar. If it has become too sweet, then add little milk and balance it. The sweetness of the custard apples differs from one apple to another. So do check for the taste before proceeding further. Allow it to come to a boil.
Upon cooling, the rabdi tends to thicken. So, make sure that you do not thicken it so much at the time of cooking. Add a pinch of cardamom powder as per your taste. I did not want the flavour of cardamom in my custard apple dessert, hence avoided it. But, if you like the flavour of cardamom with that of custard apple, then add a pinch of it and mix well. When it starts boiling, switch off the flameand serve at room temperature or chilled. It is best served when chilled.
Ingredients
Custard apple 2 ( innumbers ) Or Custard apple pulp 1 cup
Milk 2 cups
Baking soda pinch
Sugar 1 tsp
Cardamom powder pinch (optional)
Method
Keep the pulp of the custard apples ready.
Boil milk in a pan on a low flame stirring it once in every 2-3 minutes. Bring it to the consistency of rabdi.
Once the milk is thickened and becomes cream in colour, add sugar and mix well.
Add a pinch of baking soda and mix again.
Now add the pulp of the custard apples and mix well.
Bring it a boil and switch off the flame.
Serve at room temperature or chilled.
Notes
Sometimes, when you add baking soda to milk, it becomes frothy. That is totally fine. Stir and add the pulp of the custard apples and proceed with the cooking.
Addition of cardamom powder is totally optional. I do not prefer it personally in this recipe. But if interested , you can just add a pinch of it. If you add too much, then the flavour of the custard apple will be dominated by that of the cardamom powder.
Before you switch off the flame, check for the sweetness. If it not sufficient, then add 1 - 2 teaspoons of sugar. Sometimes the sweetness of one custard apple varies from that of the others. If the sweetness is too much, then add little milk to balance it.
This sitaphal rabdi can also be prepared with unsweetened condensed milk. Dilute the unsweetened condensed milk with little milk to prepare a rabdi consistency. Put on flame, add the pulp of the custard apple and mix well. Switch off the flame and serve chilled. Quick and easy way to prepare the rabdi. Enjoy with your family and friends.
