Custard Apple Kheer Recipe
Kheer is a popular dessert in South Asia, especially in India and Nepal. It refers to a sweet dish, a wet pudding usually made with milk, rice, and sugar or jaggery. It’s a dessert that’s significant in Nepali society, in which this nutritious dish is served during family gatherings. In India, kheer is also a staple food in Hindu temples. As it’s easy to make, children and adults enjoy eating kheer on special occasions even until today. This milky dessert is best served cold. You can flavour it with rose water or ground cardamom. To add more texture, you can also add dried fruits and nuts as toppings. You can also add fresh fruit such as custard apple! In fact, custard apple kheer is a good recipe if you want to serve something different. The custard apple provides a sweeter and creamier taste to the pudding. This wonderful fruit’s grainy texture also provides this dish with a surprising mouthfeel. If you’re a newbie in creating any custard or pudding recipe, this custard apple kheer recipe is a good starting point. It pays off to learn about custard or pudding basics. Once you perfect the basics, you can move on to more complicated recipes! You’re then on your way to becoming the dessert master in your family.
- Milk full cream: 08 cups
- Fresh custard apple Sitaphal pulp, pureed: 1 ¼ th cup
- Green cardamom powder- ½ tsp
- Sugar: 80 gm / as desired
- Pistachio nuts sliced: 10 gm
- Almonds sliced: 15 gm
- For the garnishing:
- Saffron broiled- a few strands
- Pistachio nuts sliced: 04 nos.
- Almonds sliced: 04 nos.
- Rose petals edible, dried- 02 tsp.
- In heavy-bottomed pan, boil the milk.
- Keep stirring so that the milk does not burn or stick to the bottom of the pan. When the milk reduces to 1/2 its original quantity, add sugar.
- Simmer for 10 minutes.
- Take the pan off the heat and set aside to cool.
- When cooled, add custard apple, green cardamom powder, pistachio nuts, and almonds.
- Pour it in the serving bowls.
- Chill in the refrigerator for 20 minutes
- Serve chilled, garnished with broiled saffron, pistachio nuts, almonds and rose petals.
You may add almond milk to enhance the flavor. I personally suggest using fresh custard apple pulp to the canned pulp. You can check few other Pudding and Indian dessert recipes which can be made – About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother.
Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.
Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji
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