SITAPHAL RABDI / CUSTARD APPLE RABDI/ SITAPHAL BASOONDI

Rabdi is a traditional Indian dessert, made during festivals or on special occasions. The milk is reduced to a creamy pudding texture and mildly sweetened. There is no short cuts to a rich, creamy and succulent Rabdi recipe. Rabdi is a commonly prepared sweet that is a perfect combination of thickened milk and sugar, flovored with cardamom and dry fruits. The trick to making great rabdi is to constantly scrape the sides of the vessels during preparation, so that it doesn’t burn. This gives the rabdi its consistency and texture. It is a great dish for festivals and celebrations. Although available in sweet shops, there is nothing like preparing it yourself and serving to your family and friends. 

There are many variations like Angoor Rabdi and Apple Rabdi of this delightful Dessert but now here is the season of custard apple and want to try this Sitaphal Rabdi recipe so tried this. Custard Apple or Sitaphal Rabdi is a traditional Indian Dessert, which is made using fresh custard apple pulp. Making Rabdi is very backbreaking and time taking but when you are making for your family then who cares. If you really want to have some deliciously made thick rabdi then you have to stand for 1- 1 ½ hour and need to stir the milk in between.  Serve chilled Sitaphal Rabdi to your guests and let them rejoice in its sweetness.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

4 Ripe Custard Apple [de-seeded and pulp removed]

2 Litre Full Cream Milk [reduced to 1 litre]

200 ml Sweetened Condensed Milk

¼ teaspoon Cardamom Powder

10-12 Almonds, sliced

10-12 Pistachios, sliced

10-12 Saffron Strands, soaked in 1 tablespoon milk

METHOD:

STEP 1 – To begin making Sitaphal Rabdi, deseed the custard apple and collect the pulp in a bowl and keep aside. [the process how to remove the pulp is shared as a separate post in my blog as HOW TO REMOVE THE PULP FROM CUSTARD APPLE].

STEP 2 - In a wide and thick bottomed pan, heat milk stirring occasionally. When it starts boiling lower the flame.

STEP 3 – Simmer for 10 minutes, after it starts boiling.

Collect the cream on the sides of the pan and simmer the milk further. Keep collecting the thick layer of cream till the milk is reduced to a considerable amount.

STEP 4 – When it reduced to half the quantity,

add condensed milk in it

[if needed add 1 tablespoon powdered sugar or adjust] and give a nice stir. Cook it further for 5- minutes and then switch off the flame.

STEP 5 – Now add cardamom powder, saffron milk in it and give it a mix.

STEP 6 – Transfer it in another bowl and let it cool completely.

STEP 7 – Now whisk it for 3-4 minutes with a whisker.

STEP 8 – Add custard apple pulp in it and again blend it well. Your Sitaphal Rabdi is ready to serve.

You can serve it at room temperature or refrigerate it.

Transfer it in individual serving  bowls and garnish with sliced almonds and pistachios and serve chilled Sitaphal Rabdi to your family or friends and enjoy the dessert.