CREAMY SEETAPHAL PANEER KHEER/ CUSTARD APPLE & COTTAGE CHEESE PUDDING

Creamy Sitaphal Paneer Kheer  | Custard Apple & cottage cheese Pudding

CUSTARD APPLE is one of the most delicious seasonal fruit. You can consume it as a fruit or one can make a delicious dessert out of it. Deseeding it is quite laborious but once the dish is made,  its amazing taste will make you forget the pains you took Today I prepared   ‘CUSTARD APPLE &COTTAGE CHEESE KHEER’.

When Amrita of life shared the Seetaphal kheer recipe on Diwali on Instagram  I bookmarked it. and as soon as the Seetaphal season rolled in, I decided to try it out myself. It turned out to be a really delicious dessert.

I made this kheer from the very famous Ashta city’s Seetaphal my grandmother send to me.

INGREDIENTS :

1 Litre  milk
1/2 cup raw sugar if desired
1 Cup
1 small cinnamon stick
4,5 green cardamoms
4-5 pieces Almonds and pistachios chopped
Pulp for 4 seetaphal (custard apple)
Approx 1 cup.
1/2 cup.crumbled or grated fresh paneer
2,3 saffron strands.

 

 

INSTRUCTIONS :

1. First of all, you have to deseed the Custard Apples.
   Take a strainer and open the custard apple.
2. Remove the flesh gently and keep the Sitaphal shells to be used as bowls.
3. Once the flesh is on the strainer, with the back of a spoon or a hand beater extract the seeds and pick them out.
4. Collect the pulp below and spoon out the seeds.
5. You can blend the pulp to a smooth paste but I let the segments stay as it gives a grainy texture like Kheer instead of Phirni.
6. Boil the milk and let it simmer.
7. Add the cardamom powder and cinnamon stick.
8. Once the milk has reduced almost to half, remove the cinnamon stick.
9. Add the sugar and little bit of saffron.
10. let the milk cool down completely. Now mix the seetaphal.pulp in it and add grated paneer too.
11. Adjust sweetness if required and refrigerate for a while.
12. Your Creamy Sitaphal Pudding is ready.
13. Pour it into a bowl and set in the fridge for a couple of hours or pour into the Sitaphal Shells and use as individual bowls.
14. Garnish the Creamy Sitaphal Pudding | Custard Apple Pudding with slivers of almonds and pistachios.

 

NOTES:

• Use ripe custard apples as it is easier to deseed them.
• Use firm sitaphal shell for a bowl.