Custard Apple and Sabudana Kheer Parfait: A Refreshing Indian Dessert
1 day 16 hours
963 reads
About Custard Apple and Sabudana Kheer Parfait: A Refreshing Indian Dessert
Inspired by the light and refreshing flavors of Navratri's Sabudana Kheer, this Custard Apple and Sabudana Kheer Parfait offers a delightful twist on a classic Indian dessert. During peak custard apple season, I craved something light yet luxurious, and this parfait perfectly satisfied my post-lunch sweet tooth. The creamy custard apple mousse, infused with delicate rose notes, is layered with a subtly sweet sago kheer for a truly unforgettable treat.This recipe uses skim milk and bura (unrefined Indian sugar) for a lighter take on traditional kheer. The airy mousse, comprising almost two-thirds of the parfait, is a delightful contrast to the slightly chewy sago pearls. The addition of fresh rose petals and rose water adds a unique floral aroma and subtle sweetness.Prepare to be amazed as this beautiful and delicious dessert vanishes in minutes! Perfect for festive occasions or a simple everyday indulgence.
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Recipe Time & More
Prep20 hours
Cook20 hours
Total1 day 16 hours
Ingredients
- 200 gm Custard Apple or cheese for mousse cream cheese, or cream
- 50 ml Cream fresh
- 1 tsp Gelatin
- 1 Custard Apple pulp from big
- 4 tsp Sugar bura caster
- 3 tbsp Water hot
- 1/2 cup Tapioca Pearl or sago, or tapioca for the kheer sago tapioca pearls
- 2 cup Milk of skim
- 4 tsp Sugar bura unrefined indian
- 1 tbsp Milk condensed
- 2.5 drops Rose Water
- 1 tsp Rose Petals chopped
- Coconut grated, others freshly
Instructions
Prepare the Custard Apple Mousse
- Dissolve gelatin powder in hot water and set aside.
- Scoop custard apple pulp from 200g of ripe custard apples. (approximately 2 medium)
- In a mixing bowl, beat softened cream cheese until smooth and fluffy (3-4 minutes).
- Gradually add the dissolved gelatin, caster sugar, and heavy cream. Mix gently until combined.
- Gently fold in the custard apple pulp. Refrigerate for at least 2 hours to set.
Prepare the Sabudana Kheer
- Soak sabudana pearls in water for 2-3 hours, or until they plump up.
- In a saucepan, combine soaked sabudana, skim milk, and bura. Cook over medium heat for 15 minutes, stirring occasionally, until the kheer thickens slightly.
- Stir in condensed milk and rose water. Remove from heat and let it cool to room temperature.
- Gently stir in the chopped rose petals.
- Refrigerate until chilled.
Assemble the Parfaits
- In serving glasses, layer 1/3 of the chilled sabudana kheer.
- Sprinkle with a few extra rose petals.
- Fill the remaining 2/3 of the glass with the chilled custard apple mousse.
- Garnish with freshly grated coconut.
Recipe Notes
Expert Tips for the Perfect Parfait:
- For a richer flavor, use full-fat milk instead of skim milk in the kheer.
- If you don't have bura, you can substitute with granulated sugar, but the flavor will be slightly different.
- Bloom the gelatin according to package directions. The water must be hot but not boiling to ensure proper activation.
- For an extra touch of elegance, use edible silver leaf to garnish the parfaits.
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Recipe Nutrition
Calories: 84kcalCarbohydrates: 14gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 6mgSugar: 14g
Sweta Biswal
Articles: 91
6 Comments
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This is amazing! Excited to make it.
Looks so delicious! Thanks for the recipe.
I’m excited to try this recipe!
This is amazing! Excited to make it.
Wonderful fusion 🙂
Good efforts