Sitaphal Pudding aka “Sugar Apple” or “Custard Apple” Pudding

By Rita Jamshed Kapadia 1 comment

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Sitaphal is also known as “Sugar Apple” or “Custard Apple”

Sugar_apple_on_tree

 has a typical buttery, delicate flavor.
sitaphal
INGREDIENTS
  •  Sitaphal pulp – 1 1/2 cup
  • China grass – 1 packet
  • Water – 1 cup
  • Cream cheese – 500 grams
  • Powdered sugar – 3/4 cup
  • Fresh cream – 1 cup
  • Almond – Finely chopped, to garnish
  • Pistachios – Finely chopped, to garnish
  • Walnuts – Finely chopped, to garnish
METHOD:
1. Cut china grass into small pieces.
2. Boil water in a vessel & allow china grass to dissolve in it over low heat.
3. Continue stirring till dissolves completely. Allow to cool.
4. In another large bowl, place the cream cheese, china grass & powdered sugar; and beat with an electric blender till smooth.
5. Fold in the fresh cream & sitaphal (Pudding Recipe) pulp.
6. Blend again.
7. Pour the entire mixture into pudding cups & set in refrigerator.
8. Garnish & serve chilled.
Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.

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Mumbai: From Parsi to Peshawri – Indian Parsi Cuisine

Nov 11, 2016, 9:53 am

[…] As the textile industry of Bombay grew, migrant workers came to the city to work in the mills and brought their tastes with them, giving rise to an incredibly diverse street food culture. At dusk we head to Mohammed Ali Road and hop between stalls eating kebabs, flaky roti and chaat, but my favourite is the hand-churned ice cream at Taj, where sitafal, the creamy custard apple is sublime. […]

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