Sitaphal Kunafa Pudding With Gentle Flavours & Texture --- A Silky Decadant Dessert

Name: Sitaphal Kunafa Pudding With Gentle Flavours & Texture --- A Silky Decadant Dessert
Total time: 900 s
Yield: 4 serves
Cuisine: Indian
Ingredients: 200 ml cold milk; 1 tbsp butter; 120 gms dry vermicelli (approx 2 1/2 cups), crushed by hand; 2 tbsp chopped pistachios; 20 gms custard powder; 600 ml full fat milk; 80 gms condensed milk; 200 gms pulp of custard apple (1 medium Sitaphal); roasted vermicelli & chopped pistachios for garnish

Bina Samir Telivala @Bina_Samir

#TOF
#Tasteofwinter
#week4
#Seasonalfruits
#Sitaphal
#post1

An unmistakably unique pudding that is difficult to resist.

Cooksnap
@Parul Manish Jain

#TOF
#Tasteofwinter
#week4
#Seasonalfruits
#Sitaphal
#post1

An unmistakably unique pudding that is difficult to resist.

Cooksnap
@Parul Manish Jain

Bina Samir Telivala @Bina_Samir

#TOF
#Tasteofwinter
#week4
#Seasonalfruits
#Sitaphal
#post1

An unmistakably unique pudding that is difficult to resist.

Cooksnap
@Parul Manish Jain

#TOF
#Tasteofwinter
#week4
#Seasonalfruits
#Sitaphal
#post1

An unmistakably unique pudding that is difficult to resist.

Cooksnap
@Parul Manish Jain

Saved

Ingredients

10 - 15 minutes

4 serves

200 mlcold milk
1 tbspbutter
120 gmsdry vermicelli (approx 2 1/2 cups), crushed by hand
2 tbspchopped pistachios
20 gmscustard powder
600 mlfull fat milk
80 gmscondensed milk
200 gmspulp of custard apple (1 medium Sitaphal)
roasted vermicelli & chopped pistachios for garnish

Saved

Steps

10 - 15 minutes

1

In a bowl take 200 ml of cold milk & add 20 gms of custard powder. Mix well so the mixture is lump free. Keep aside.
2

Take 1 tbsp butter in a pan, let it melt a little, do not burn, add crushed vermicelli & chopped pistachios. Add 20 gms condensed milk & mix. Roast it well till golden in colour while stirring all the time, so it does not burn. Remove in a plate. Keep aside.
3

In the same pan, take 600 ml full fat milk. Heat it till warm. Add 80 gms of condensed milk & mix well.
4

Add custard milk mixture & cook 🫕till little thick, stirring all the time. When thick, remove from flame 🔥 & cool completely. Stir occasionally so a thin layer of milk / cream does not form on the top.
5

Once the mixture has cooled completely, mix Sitaphal pulp in it. Stir well so the pulp merges with the milk well.
6

Assemble : Take shot 🥃 glasses, add vermicelli mixture at the bottom & press well with the back of a spoon. Pour thickened sitaphal - custard milk mixture (about 3 tbsp).
7

Top it up again with vermicelli mixture & garnish with chopped pistachios. Place the shot glasses in the fridge till serving time. Serve Sitaphal Kunafa Pudding chilled & let your guests ask for more & you bask yourself in pleasure getting compliments from them.🥳😇🤗

Tips

1. This pudding requires a lot attention while cooking it . Remember to stir it all the time or it will burn & loose it's taste .
2. Both frozen & fresh Sitaphal pulp can be used for this pudding .Thaw the frozen sitaphal pulp before use .
3. You can crush the vermicelli by hand or rolling pin also , but do not make powder of it .
4. This Pudding tastes good also with strawberry pulp . You can try also with the pulp of other bright coloured fruits.🍒🍓🥭🍇