Sitaphal is also known as Sugar apple or Custard apple. They are currently in season here in Mumbai, and you can find them everywhere. But, my family refuses to eat the fruit by itself, so one interesting way to feed them this amazing fruit is using it in kulfi. The version which I have here is an egg-free as well as a low fat one. I know kulfi and low fat actually do not go together, but you will definitely not miss the creaminess here even without the cream. The texture of this is not exactly like a traditional ice-cream but you can also try serving a scoop of this with warm buckwheat waffles. They should pair well.
1/2 kg ripe sitaphal
500 ml + 1/4 cup milk
2 tsp corn flour or corn starch
1/4 tsp cardamom powder
1/4 cup granulated sugar
Deseed the sitaphal, which is a tedious process. But an easier way to do it is to scoop out all the pulp and seed into a mixer jar and pulse the mixer in short intervals for a couple of times or so. Remove the paste and strain it to get a smooth seed free pulp.
Meanwhile in a thick bottomed pan add the 500 ml milk and reduce the milk to 2/3rd of the original quantity. Keep stirring at equal intervals. Add sugar and cardamom powder and stir well to dissolve the sugar. Mix the corn flour with 1/4 cup milk at room temperature. Add this corn flour mixture to the reduced milk with sugar. Let it boil for few minutes till the mixture thickens a little.
Let the mixture cool till room temperature and then add all the sitaphal pulp. Mix well to form a homogenous mixture and pour into moulds. I did not have the kulfi mould and hence used a silicon cupcake liner.
Freeze overnight. Remove the kulfi from the freezer a couple of minutes before serving. Remove from the mould and enjoy.