KitchgrowKitchen growth, made calmer
Start planning free
Indian

Sitaphal Basundi

Sitaphal basundi is a Gujarati reduced-milk dessert folded with fresh custard apple pulp, saffron and nuts.

Published and reviewed by Kitchgrow on 1 September 2026Updated

Jump to recipe ↓
Sitaphal Basundi

1 hr 20 mintotal

1 hr hands-on20 min hands-off

Prep 20 min · Cook 40 min

Serves
2
Difficulty
Medium
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No separate prep-ahead step is needed; cool the basundi before adding custard apple, then chill before serving.

Method

  1. Pour the full fat milk into a wide, heavy-bottomed pan and bring it to a gentle boil on medium heat.

  2. Reduce the heat to low. Let the milk simmer continuously. Keep scraping the malai (cream) from the sides and stir it back into the milk to thicken it.

  3. Cook until the milk reduces to about half of its original volume. This will take around 30-35 minutes.

    30–35 min

  4. Add the sugar, saffron strands, and cardamom powder. Stir well and cook for another 5 minutes until the sugar dissolves completely. Turn off the heat and let the thickened milk (basundi) cool down entirely to room temperature.

    5 min

  5. Once the basundi is completely cool, gently fold in the fresh custard apple (sitaphal) pulp. Mixing pulp into hot milk can cause it to curdle or turn bitter.

  6. Garnish generously with slivered almonds and pistachios.

  7. Refrigerate for at least 2-3 hours before serving to allow the fruit flavors to infuse into the thick milk.

    2–3 hr

How to tell it's done

The basundi should be thick and creamy, with juicy custard apple pieces throughout.

Getting it right

Tip

Add custard apple only after the basundi cools. Hot milk can make the fruit taste bitter or curdle the dessert.

What to serve it with

Serve chilled in small bowls with slivered almonds and pistachios, or with hot puris.

Common mistakes

The basundi tastes bitter or splits.
Do not blend custard apple seeds, and never add the pulp to hot milk. Cool the basundi first.

Storing and reheating

Refrigerate sitaphal basundi covered for up to 2 days. Do not freeze it because the fruit and reduced milk change texture.