Custard apple, also known as Sitaphal, is widely available during this season and is loved by many. However, some people enjoy the fruit but are not fond of its typical way of consumption. In such cases, you can prepare a delightful pudding that will impress not only your family but also your guests. Here’s how to make Custard Apple Kunafa Pudding.
Ingredients for Custard Apple Kunafa Pudding
- Full cream milk – ½ liter
- Butter – 1 tablespoon
- Custard powder – 2 tablespoons
- Vermicelli (seviyan) – 1 cup
- Pistachios – 2 tablespoons
- Condensed milk – 1 small cup
- Custard apple pulp – 1 large cup
How to Make Custard Apple Kunafa Pudding
- Prepare the Custard Mix:
In a bowl, mix custard powder with a small amount of milk and stir well to avoid lumps. Blend the custard apple pulp in a blender until smooth. - Roast the Vermicelli:
Heat a pan and add 1 tablespoon of butter. Add the vermicelli and roast it for 2-3 minutes until golden brown. Add pistachios and condensed milk, and cook for another 3-4 minutes. Set this mixture aside. - Cook the Milk:
In a heavy-bottomed pan, bring half a liter of milk to a boil. Add a little condensed milk and let it simmer for 4-5 minutes. Slowly add the prepared custard mix and cook for 5-6 minutes until thickened. Remove from heat and let it cool for 10-15 minutes. - Combine the Pudding Mix:
In a bowl, mix the custard milk with the blended custard apple pulp. Stir well and refrigerate for 3-4 hours to set. - Assemble the Pudding:
Take a glass serving bowl and layer it with roasted vermicelli at the bottom. Add a layer of the custard apple pudding on top. Repeat with another layer of vermicelli and finish with a garnish of pistachios. - Serve:
Serve chilled to enjoy a unique and flavorful dessert.
Pro Tip: You can customize the sweetness by adjusting the amount of condensed milk to suit your taste. This layered pudding is not only visually appealing but also a delightful blend of flavors and textures!