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Diwali recipe

Sharifa Basundi Recipe

सीताफल बांसूदी रेसीपी । Custard Apple Basundi | Sitafal Rabdi Recipe | Sharifa rabadi Recipe

Sharifa basundi is an Indian dessert recipe prepared with Sharifa (custard apple) and thickened milk flavored with cardamom and dry fruits. The preparation of the recipe is quite easy and it gets ready in no time.

To prepare delicious sharifa basundi, follow the directions below along with the images.

Directions:

1. Boil 1-liter milk over high heat while stirring it at intervals.

2. Simmer the milk till it becomes half of its original quantity.

3. Extract the pulp from Sharifa and keep it on a sieve with a bowl underneath.

4. Press down the pulp using a spoon and discard the seeds.

 

5. Add the remaining pulp in the sieve to the extracted pulp.

6. Once the milk attains the desired consistency, add 5-coarsely crushed cardamom and 3 tbsp of sugar.

7. Turn off the flame and allow the milk to cool.

8. Add Sharifa pulp to the milk after it cools down.

9. Garnish with pistachio flakes and refrigerate for an hour.

10. Sharifa Basundi is ready to be served.


Sharifa Basundi Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
 
Sharifa basundi is an Indian dessert recipe prepared with Sharifa and thickened milk.
Ingredients
  • Full Cream Milk - 1 Litre
  • Custard Apple - 2
  • Cardamom - 4-5
  • Sugar - 3 tbsp
Instructions
  1. Boil 1-liter milk over high heat while stirring it at intervals.
  2. Simmer the milk till it becomes half of its original quantity.
  3. Extract the pulp from Sharifa and keep it on a sieve with a bowl underneath.
  4. Press down the pulp using a spoon and discard the seeds.
  5. Add the remaining pulp in the sieve to the extracted pulp.
  6. Once the milk attains the desired consistency, add 5-coarsely crushed cardamom and 3 tbsp of sugar.
  7. Turn off the flame and allow the milk to cool.
  8. Add Sharifa pulp to the milk after it cools down.
  9. Garnish with pistachio flakes and refrigerate for an hour.
  10. Sharifa Basundi is ready to be served.

 

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