custard apple rabdi / sitaphal rabdi recipe / custard apple dessert recipes

sitaphal rabdi recipe / custard apple recipes dessert / custard apple fruit recipes

Custard apple - a mouth watering  fruit famous for its sweetness and creamy texture. Me and My kids love this yummy 😋 fruit. Come the winter season and they await the custard apple. If I get the raw ones they keep an eye on them until they become ripe. If they can't wait for such long, then they put some of these fruits in the middle of the rice grains sack . By the next day, the fruits would be ripe and ready for use.

This time I wanted to try a special dish with this delicious fruit - custard apple Rabdi. I generally do not believe in cooking with fruits. Because I am of the opinion that veggies are meant for cooking and fruits should be consumed as is. But this sitaphal rabdi is an exception to this notion of mine.

When I first heard of this recipe, I was quiet tempted to try this out. Firstly, because rabdi is a rich, delicious and creamy dessert 🍨 made with milk. Secondly, seethaphalam is a fruit with similar qualities. The fusion of these two ingredients yielded another dessert dish which was soooooo delicious.

Seethafal rabdi was very smooth, creamy , soft and melt in mouth dessert with the flavour of custard apple. My man loved it a lot and I was on cloud ⛅ nine. Can somebody get me down? Or maybe, you can join me on this cloud by preparing this guilt free sweet dish.

You can also refer my other healthy sweet recipes,

Sesame seeds laddu

Aval Kesari

Carrot Kheer

Undrallu

Boorelu

Coconut Laddu

Banana Appalu

Paneer Kheer

Sheer Khorma

Preparation

Extract the pulp from the custard apples and keep it aside. Take milk in a pan. I have used a non-stick pan, but you can use a normal one as well.

Cook on a low flame stirring every 2-3 minutes.

We want to make a rabdi with this milk. So, boil on a low flame until it becomes almost half of the original quantity and the colour changes to a creamy, 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 the pulp of custard apple. Sometimes, even after the addition of sugar, the milk tends to curdle. So, add a pinch of baking soda. Mix well. Now add the pulp of custard 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 flame and serve at room temperature or chilled. It is best served when chilled. 

Ingredients

Custard apple   2 ( in numbers )    Or    Custard apple pulp  1 cup

Milk  2 cups

Baking soda  pinch

Sugar  1 tsp

Cardamom powder pinch  (optional)

Method

1. Keep the pulp of the custard apples ready. 
2. Boil milk in a pan on a low flame stirring it once in every 2-3 minutes. Bring it to the consistency of rabdi.
3. Once the milk is thickened and becomes cream in colour, add sugar and mix well.
4. Add a pinch of baking soda and mix again.
5. Now add the pulp of the custard apples and mix well.
6. Bring it a boil and switch off the flame. 
7. 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.