सीताफल बासुंदी | Sitaphal Basundi by Tarla Dalal скачать в хорошем качестве

सीताफल बासुंदी | Sitaphal Basundi by Tarla Dalal

Recipe link : https://www.tarladalal.com/Sitaphal-B... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   Sitaphal basundi Sitaphal basundi is a rich and delicious mishtan of thickened milk, variation to plain gujarati basundi very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Remember to keep scraping the sides of the vessel when cooking, as that will make the Sitaphal basundi thick and impart a real creamy texture. Make sure to add the custard apple pulp only once it has cooled completely, or else it will curdle . Almonds and pistachios add crunch to this rich , creamy Custard apple basundi. Preparation Time: 20 minutes. Cooking Time: 43 minutes. Serves 6. 1 cup custard apple, deseeded (3 medium sized) 1½ litres full fat milk 5 tbsp sugar 1 tsp cardamom (elaichi) powders 2 tbsp almond (badam) slivers 2 tbsp pistachio slivers Method 1. Put the milk in the deep non-stick pan and allow it to boil on a medium flame for 12 minutes. Mix well, while stirring occasionally and scraping the sides of the pan. 2. Cook for another 16 minutes, till it reduces ¼ of its quantity, while scraping the sides of the pan and stirring occasionally. 3. Add sugar and cardamom powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. 4. Switch off the flame, transfer the basundi into a deep bowl. 5. Allow it to cool at room temperature for an hour then refrigerate it for 2 hours. 6. Once cooled add the custard apple pulp, almond and pistachios and mix well. 7. Refrigerate for at least half hour. Serve chilled.