Festive celebrations feel even sweeter with a little homemade mithai! 💛✨
This Sitaphal Rabri brings together the natural sweetness of seasonal custard apples, rich creamy milk and delicate flavours of saffron and cardamom.
Smooth, indulgent and full of festive goodness, it’s a delightful dessert to share with your loved ones.
Add a touch of homemade sweetness to your Diwali celebrations with this seasonal treat! 🌸
| Course | Dessert |
| Servings | 4 persons |
| Preparation Time | 20 minutes |
| Cook Time | 30 minutes, plus 2 hours refrigeration time |
Ingredients for the Sitaphal Rabri(1 cup = 200 ml, 1 tbsp = 15 ml) |
|
| 1 litre | Full-fat milk |
| 1 cup (deseeded) | Sitaphal (custard apple) |
| 3–4 tbsp | Sugar (adjust to taste) |
| ½ tsp | Cardamom powder |
| 8–10 strands | Saffron |
| 2 tbsp | Chopped pistachios |
| 1 tbsp | Chopped almonds |
Instructions for the Sitaphal Rabri |
|
| 1. | Prepare the Sitaphal: Scoop out the flesh of the custard apples and carefully remove all the seeds. Refrigerate the pulp until required. |
| 2. | Reduce the milk: Heat milk in a heavy-bottomed pan. Bring it to a boil and simmer on low heat, stirring occasionally. |
| 3. | Make the rabri: Keep scraping the cream (malai) that forms on the sides of the pan and fold it back into the milk. Continue simmering until the milk reduces to approximately half its original quantity and becomes thick and creamy. |
| 4. | Sweeten and flavour: Add sugar, cardamom powder and saffron. Mix well and cook for another 3–4 minutes. |
| 5. | Cool completely: Switch off the flame and allow the rabri to cool to room temperature. Refrigerate until chilled. |
| 6. | Add sitaphal: Once the rabri is completely chilled, gently fold in the fresh sitaphal pulp. |
| 7. | Garnish and serve: Top with chopped pistachios and almonds. Serve chilled. |
Tips
1. Always add sitaphal pulp only after the rabri has cooled completely. Never cook the fruit pulp with hot milk.
2. Use ripe, sweet sitaphal for the best flavour.
3. Keep the rabri slightly thick, as the fruit pulp will add moisture.
4. Add the sitaphal just before serving or a few hours ahead, and keep refrigerated.
Festive Tip
Serve in individual earthenware bowls or small dessert glasses, garnished with pistachios and a few saffron strands. Perfect for your Diwali table.
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