Hey you guys, how the Diwali prep is going? By the time this post is out, Diwali must be just around the corner and I am sure we must be getting our homes all decked up and set for all the festivities coming our way.
A big bunch of friends and relatives coming over, cute little rangoli, hundreds of diyas and guilt-free indulgence is Diwali for me. And this festive season, needless to say, guilt free indulgence is never guilt free! Yess, there is gona be the spread all fried and all sweet, 'cause its Diwali after all ..so why not?
And to add up to exactly that and to jazz up the Diwali dinner a bit (which i feel gets least attended sometimes, amidst making loads of Diwali Faral) I have an absolute stunner, that is my delicious Basundi made with fresh ripen Sitaphal.
With very few ingredients and little bit of your attention and time as it takes, this one is pretty hassle free and simple.
For Sitaphl Basundi, you will require:
Milk 1 litre
Cardamom powder 3-4tsp
Chopped Nuts (Almonds, Pistachios)
Condensed milk 6-7 tbsp
Sugar 3-4 tbsp
Sitaphal (Custard Apple) pulp 1 cup
Saffron (Optional) for garnish.
-In a heavy bottom pan, take milk and keep stirring occasionally.
-Once its heated well, add Cardamom powder, Almond slivers, and Pistachios. Keep stirring the mixture and When it starts to boil, add condensed milk
and sugar.
-Let the mixture boil and stir occasionally until it's half the
quantity. With the moderate
flame, it may take good 15 to 20 mins in a heavy bottom pan.
-Meanwhile you can get ready the Sitaphal pulp. And a simple trick to the same is taking out the sitaphal seeds and pulp onto a sieve placed above a container. Once you start mixing and working the pupl onto the sieve, the pulp will get collected in the container and the seeds and the flesh gets separated on the sieve itself. Easy right?
-Now add the pulp and Sitaphal flesh to the milk mixture and switch off the flame. Here we don't need to cook the Sitaphal pulp with the flame on. Just give it a good mix and your Sitaphal Basundi is ready.
-You can serve it as it is or even refrigerate it for 2-3 hours and then
serve for your Diwali Party.
-And yess, garnish with the Saffron strands and chopped Pistachios for pop of color and that delish aftertaste.
So, this was my Diwali-Party dish this year, let me know how you like the recipe and don't forget to share your diwali party ideas with me.
Till then, wish you all a very Happy Diwali and a great, healthy new year, may this festival brings into your lives prosperity and contentment.  |
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