Just relish this divine delicacy Sitaphal Payasa that comes with a creamy white sophistication of flavors with the nice heavenly feel of fresh custard apple pulp. Enjoy the unique pulpy taste of sitaphal that takes your palates on a roller coaster ride in every slurp..You will be impressed by its shimmery hue even before you taste it..
Start by washing the custard apples thoroughly. Cut them in half and remove the seeds and skin. You should have just the pulp of the custard apples. Mash the custard apple pulp using a fork or your fingers to remove any lumps. Set it aside.
In a heavy-bottomed pan, pour in half a liter of full fat milk and boil it. Keep stirring it occasionally to prevent it from sticking to the bottom of the pan. Once the milk comes to a boil, reduce the heat to low and let it simmer for about 15-20 minutes. Keep stirring frequently to avoid forming a skin on the top of the milk. Continue simmering until the milk reduces to about half its original quantity and thickens.
Add the sugar and cardamom powder to the mixture. Stir well until the sugar dissolves completely. Taste and adjust the sugar if needed. Then gently squirt in the measured quantity of condensed milk and stir in. Add the dry fruits at this stage so that they soften in boiled milk.
Add the mashed custard apple pulp to the thickened milk. Mix well and continue to cook for another 5-7 minutes, stirring constantly.
While using saffron strands, soak them in a tablespoon of warm water or milk for a few minutes. Then, add the saffron-infused milk to the payasa for a beautiful color and aroma. Let it continue to boil in low flame for five more minutes.
Once the payasa reaches your desired consistency, remove it from the heat and let it cool to room temperature.
You can serve sitaphal payasa chilled or at room temperature. Refrigerate it for a few hours before serving if you prefer it cold.
Garnish with additional nuts and saffron strands if desired before serving.