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.
I have been baking a lot these days and enjoy experimenting with yeast, but do not blog about it as frequently as I would like . . . . . it’s just lazy me. So, I made this last month and was loved by everyone. It’s prefect for a party as it please all age groups and can be should be made in advance. But, the best part is how incredibly easy it is to make . . . . With just 3 ingredients, it is a rather exotic sounding dessert.
I colleague of mine introduced me to Mother Dairy’s Misti Doi and I liked the creamy texture with subtle flavour it offered. Prior to this I have had misti dahi in earthen ware (‘kulhad’ as we call it here) during Durga Puja festivities. It is otherwise hard to find in Mumbai and was really happy to see it. Purist may not be impressed but it worked for me. Soon I was searching recipes to use it in some other form as my husband will not have it as ‘just dahi’. So, google to rescue and I was hooked onto the pictures on this amazing website ‘Passionate about Baking’ and realised that the recipe is eggless too. So, let’s go straight to the recipe.
400 gms Mishti Doi (I used Mother’s Dairy brand)
400 gms (1 tin) sweetened condensed milk
200ml cream (I used 25% Amul)
Take a muslin cloth and put in all the dahi. Hang it for about an hour to remove whey. Keep the dahi in refrigerator during this time.
Remove the hung curd from the cloth and mix it together with condensed milk and cream till it becomes a homogenous mixture.
Meanwhile preheat the oven to 180 degree centigrade.
Take a 7” diameter loose bottom cake tin and cover it on with aluminium foil on the outside to prevent any leakage. Place this on a cookie tray.
Add the batter to the prepared tin and bake it for 20 minutes. Leave it in the oven itself to cool. When it has completely cooled to room temperature, cover the tin and keep it in the refrigerator overnight.
Demould and garnish with white chocolate shavings.