Rabri is a traditional Indian dessert made during the festivals or on special occasions. Milk is continuously simmered and reduced on low flame to form lachha or layers of malai in it. It’s an easy preparation but requires constant stirring. You can take a heavy bottom pan or kadhai and let the milk simmer on low flame. Keep stirring in between till you see milk reduced down to more than half.
In case you are bored with the usual rabri, you can give it a twist by adding Sitaphal or custard apple. Well, ripe custard apple is pretty sweet on its own, so you would not need any sugar to be added to the recipe. You can adjust the sweetness according to your taste.
Let’s get started.
Sitaphal Rabri | Custard Apple Rabri Recipe
Traditional Indian sweet/ dessert made by thickening milk and by forming layers of cream. Sitaphal or Custard Apple is added to enhance the flavors and give it a new dimension. Serve it to your guests and surprise them! 😉
To begin making Sitaphal Rabdi Recipe, de-seed the custard apples and collect the pulp in a bowl and keep aside.
Heat milk in a deep bottom pan or preferably in a Kadhai. Cook milk on a low flame and stir in between.
We need to cook the milk till it gets reduced to 1/4th of its original measurement. Don't forget to keep stirring in between. You will see layers of cream or malai started forming.
Once the milk has reduced down to half, add sugar, cardamom powder and saffron strands.
Keep reducing it more. Once done switch off the gas and scrape out the layer of malai that has formed.
Take everything out in a bowl and let it cool down completely.
Now add the Sitaphal pulp and mix it well.
Add pistachios and almonds and serve it chilled.