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Custard apples are available in abundance right now during the monsoon season. It is the striking green among the bright red cherries and berries of the season including plums. While the custard apples are often tedious to eat, one must make the most of them during this season because they are simply delicious. The grainy texture coupled with the pulpy texture is always familiar on the palate during this time of the year.
Even as you contemplate buying the fruit because it requires a lot of work, there is a lot you can explore with it beyond just eating it plain. Indian chefs say you can not only give a twist to the traditional basundi with it but also use it along with coconut to make a delicious seasonal panna cotta.
Sitaphal & Coconut Panna Cotta
If you have been scratching your head about how you can enjoy custard apples, then Anshul Dhyani, executive chef at ITC Grand Central in Parel, says you can make a Sitaphal and Coconut Panna Cotta to enjoy it to the fullest, especially if you love desserts. He explains, “”Custard apple’s lush creaminess and tropical sweetness meet the subtle elegance of coconut in this panna cotta, a dessert that tastes like monsoon comfort wrapped in silk. It’s a beautiful way to let the fruit shine in a modern, minimalistic avatar.”
Ingredients (Serves 4):
Fresh custard apple pulp 1 cup (deseeded)
Coconut milk 1 cup
Fresh cream 1/2 cup
Sugar 1/4 cup (adjust to taste)
Agar agar powder 1.5 tsp (or gelatin – 1 tsp)
Warm water 3 tbsp (for blooming agar agar/gelatin)
Cardamom powder 1/4 tsp
Grated coconut 2 tbsp (optional, for texture)
Method:
1. In a small bowl, bloom the agar agar or gelatin in warm water and set aside.
2. In a saucepan, heat coconut milk, fresh cream, and sugar on medium heat. Stir until sugar dissolves. Do not boil.
3. Add the bloomed agar agar or gelatin to the mixture and continue stirring for 1-2 minutes until fully dissolved.
4. Turn off the heat. Once the mixture cools slightly, stir in custard apple pulp and cardamom powder. Fold in grated coconut if using.
5. Pour the mixture into serving glasses or moulds. Refrigerate for at least 4 hours until set.
6. Garnish with toasted coconut flakes or more fresh custard apple pulp before serving.
Pistachio & Custard Apple Baked Yoghurt
In the monsoon season when the fruit is available, Arun Kala, executive chef at Radisson Blu Plaza Resort & Convention Centre in Karjat says the best way to celebrate the custard apple is by making a baked yoghurt, which is super easy to make and requires few basic easily available ingredients. Saying that people make the Pistachio & Custard Apple Baked Yoghurt, he adds, “It is a simple yet flavourful dessert that combines the natural sweetness of the fruit with the richness of curd and cream. It’s light, seasonal, and perfect to enjoy chilled during the monsoons.” It is both comforting and easy to recreate at home, he adds.
Ingredients:
Curd 3 cups
Condensed milk 6 tbsp
Cooking cream 1 1/2 cup
Custard apple puree 1/2 cup
Green cardamom powder 1/4 teaspoon
Pistachios, blanched, peeled, chopped 1/4 cup
For garnish:
Chopped pistachios
Method:
1. Take 3 cups of yogurt in a muslin cloth and hang it for a few hours till all the water is drained and you are left with 1+1/2 cups of thick hung curd.
2. Take the hung curd in a bowl and add condensed milk, fresh cream, custard apple pulp and cardamom powder, pistachio blanched. Whisk nicely till no lumps are left.
3. Transfer the custard apple curd into an earthen pot and cover it with aluminium foil. Place a cooker on the lowest heat, put a stand in the middle and add water up to 3 inches. Place the earthen pot inside it and close the lid; let it steam for about 25-30 minutes.
4. After that, refrigerate the curd for about 2 hours, garnish the top with chopped pistachios and saffron. Serve chilled.
Custard Apple Basundi
Giving a seasonal twist to a traditional dessert, chef Sanket More at Eve in Santacruz says you can make a Custard Apple Basundi. He explains, “What makes this dish special is how it celebrates the naturally creamy texture and aroma of sitaphal, a monsoon favourite. By pairing it with the richness of basundi, we create a dessert that feels both comforting and indulgent, yet surprisingly easy to recreate at home.”
Ingredients:
For the Basundi:
Full-fat milk 1 litre
Sugar 1/2 cup
Cardamom powder 1/4 tsp
A few strands of saffron (optional)
For the Custard Apple Purée:
Custard apples, ripe 2–3 nos
Sugar 1 tbsp
Method:
1. Prepare the Basundi: In a heavy-bottomed pan, bring the milk to a boil. Lower the flame and simmer until it reduces to half, stirring occasionally to avoid burning. Add sugar, cardamom powder, and saffron. Mix well and let it cool completely.
2. Make the Purée: Scoop out the pulp of the custard apples and blend it with sugar until smooth. Strain to remove seeds and fibrous bits.
3. Combine and Chill: Gently fold the custard apple purée into the cooled basundi. Refrigerate for at least 2 hours to allow the flavours to develop.
4. Serve: Best enjoyed chilled, topped with chopped nuts or dried rose petals for a touch of elegance.
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