Serves 1
Directions
- 1Deseed 2 custard apples.
- 2Mash the custard apple pulp through a strainer to separate the seeds.
- 3Collect the custard apple pulp in a bowl.
- 4Boil 1 litre of milk in a pan.
- 5Add kesar strands infused in hot milk to the boiling milk.
- 6Add 1/2 cup milk powder to the milk.
- 7Whisk well to combine the milk powder.
- 8Add 1/2 tbsp cardamom powder to the milk.
- 9Add 8-10 chopped almonds to the milk.
- 10Add sugar as per taste to the milk.
- 11Boil the milk until it reduces to half and thickens.
- 12Allow the rabdi to cool down completely.
- 13Add the prepared custard apple pulp to the cooled rabdi.
- 14Mix well to combine the pulp with the rabdi.
- 15Serve the sitafal rabdi chilled in small bowls.
- 16Garnish with chopped almonds.
- 17Garnish with dried rose petals.
Ingredients
- 2 Sitafal (Custard apples)
- 1 litre Milk
- 7 Kesar strands (Saffron)
- 0.5 cup Milk powder
- 0.5 tbsp Cardamom powder
- 8 Chopped almonds
- as per taste Sugar
Equipment
StrainerBowlPanWhisk
Tips
- Make sure the rabdi is completely cooled down before you add the sitafal pulp to it.
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