Sitaphal Ki Kheer is one of those desserts that makes you appreciate seasonal ingredients. When custard apples arrive in the market, their honeyed fragrance and creamy texture beg to be turned into something special. This kheer does exactly that, pairing the fruit with slowly reduced milk and just enough sugar to let the natural flavors shine.
The recipe feels festive yet comforting, and it comes together with pantry staples you likely already have. I make this whenever I spot really ripe sitaphals at the market, the kind with slightly split skin that promise maximum sweetness inside.
About the Recipe
This kheer celebrates custard apple at its best, letting the fruit take center stage. You do not need fancy techniques or hard to find ingredients. The magic happens when you slowly reduce the milk until it thickens and takes on a slightly caramelized sweetness. Then you fold in the custard apple pulp, which adds natural creaminess and a flavor that sits somewhere between banana and pineapple.
Because the fruit is so fragrant, the kheer feels special without requiring hours in the kitchen. It is also a wonderful way to use custard apples that are perfectly ripe and need to be enjoyed right away.
Why you will love this recipe
The texture of this kheer is wonderfully creamy without being cloying. Reducing the milk by half gives it body and a gentle sweetness that pairs beautifully with the custard apple pulp. I like how the fruit adds natural thickness, so you do not need cornstarch or other thickeners. The dessert tastes rich but not overly sweet, especially if your custard apples are fully ripe.
It works equally well served chilled on a warm afternoon or at room temperature after dinner. The dry fruit garnish adds a pleasant crunch that contrasts nicely with the smooth pudding. Because the recipe uses whole milk, the kheer has a satisfying richness that makes a small serving feel indulgent.
Sitaphal Ki Kheer
Cooking Tips
Stir the milk frequently as it reduces to prevent scorching on the bottom of the pot. A heavy bottomed saucepan helps distribute heat evenly and reduces the risk of burning. When de-seeding the custard apples, use your fingers to gently separate the pulp from the seeds, which come away cleanly when the fruit is ripe.
Let the reduced milk cool completely before adding the custard apple pulp, because heat can dull the fruit’s delicate flavor. Taste before adding all the sugar, since very ripe custard apples are naturally sweet and you might need less than the recipe calls for.
Serving and Storing Suggestions
This recipe serves six to eight people and takes about 45 minutes from start to finish, with most of that time spent reducing the milk. Serve the kheer chilled for a refreshing dessert, or at room temperature if you prefer a less cold treat. It keeps well in the refrigerator for up to two days in an airtight container, though the custard apple flavor is brightest on the first day. Garnish with slivered almonds, chopped pistachios, or a few strands of saffron just before serving so the dry fruits stay crunchy.
Similar Recipes
- Mango Phirni
- Rice Kheer
- Sabudana Kheer
- Badam Kheer
- Shrikhand
Nutrient Benefits
Custard apples bring plenty of vitamin C, dietary fiber, and natural antioxidants to this dessert. The whole milk provides calcium and protein, which support bone health and muscle function. Because the recipe uses fresh fruit rather than processed ingredients, you get the benefit of naturally occurring vitamins and minerals.
While this kheer is a treat and should be enjoyed in moderation, it offers more nutritional value than many conventional desserts. The dry fruits add healthy fats and a small boost of iron and magnesium.
Sitaphal Ki Kheer
Ingredients
- 4 Custard Apple (Sitaphal)
- 3 litre Whole Milk
- 1/2 cup Sugar
- for garnishing Dry Fruits
Instructions
- De-seed the custard apple and retain the pulp.
- Boil the milk, stirring continuously, till it is reduced by half.
- Add sugar and mix until dissolved fully.
- Remove and cool to room temperature. You can also keep it in the fridge.
- Add the custard apple pulp and mix well.
- Garnish with dry fruits before serving.
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Frequently Asked Questions
Can I use low fat milk instead of whole milk?
You can, but the kheer will be thinner and less creamy. Whole milk gives the dessert its rich texture and helps it thicken properly as it reduces. If you prefer to use low fat milk, consider reducing it a bit longer to achieve a similar consistency.
How do I know when the custard apples are ripe enough?
Ripe custard apples feel soft when you press them gently, and the skin may have small cracks or dark patches. The fruit should give off a sweet, tropical aroma. If the custard apple is still firm, leave it at room temperature for a few days until it softens.
Can I make this kheer ahead of time?
Yes, you can prepare it a day in advance and store it covered in the refrigerator. The flavors meld nicely overnight. Just add the dry fruit garnish right before serving to keep it crunchy.
What if my kheer tastes too sweet?
If the custard apples are very ripe and sweet, you might need less sugar than the recipe calls for. Start with a quarter cup, taste, and add more gradually. You can also balance sweetness by adding a tiny pinch of salt or a few drops of lemon juice.
Can I freeze leftover kheer?
Freezing is not recommended because the custard apple pulp and dairy can separate and become grainy when thawed. It is best enjoyed fresh or refrigerated for up to two days.
