This custard apple rice pudding, also known as Sitaphal Phirni, is one of my absolute favorite seasonal desserts. The creamy, aromatic pudding combines the tropical sweetness of custard apples with the comforting texture of rice cooked in rich milk. It’s a traditional Indian dessert that transforms simple ingredients into something truly magical, perfect for celebrating custard apple season.
Quick Facts
- Prep Time: 15 minutes (plus 1 hour soaking time)
- Cooking Time: 45 minutes
- Total Time: 2 hours (including chilling time)
- Serving Size: 6-8 servings
Why You’ll Love It
I’m absolutely obsessed with this recipe because it captures the essence of custard apple season in the most delicious way possible:
- Seasonal Delight: Makes the most of fresh custard apples when they’re at their peak
- Luxurious Texture: The combination of reduced milk and rice creates an incredibly creamy, rich pudding
- Natural Sweetness: Custard apples provide natural sweetness, so you need minimal added sugar
- Traditional Flavors: This authentic recipe has been passed down through generations
Ingredients You’ll Need
- 1 liter full-fat milk
- ¼ cup basmati rice, soaked for 1 hour
- 3-4 ripe custard apples (about 200g pulp)
- ¼ cup sugar (adjust to taste)
- ½ teaspoon green cardamom powder
- 2 tablespoons condensed milk (optional)
- Chopped pistachios and almonds for garnish
- A pinch of saffron soaked in warm milk
Step-by-Step Instructions
Step 1: Prepare the Custard Apple Pulp
Gently break open the ripe custard apples and scoop out the flesh with a spoon. Carefully remove all the black seeds by mashing the pulp through a strainer. Keep the seedless pulp chilled and use it immediately as it has a short shelf life.
Step 2: Make the Rice Paste
Drain the soaked basmati rice and grind it coarsely in a blender with a little water. You want some texture, not a smooth paste – the rice bits add depth to the pudding.
Step 3: Cook the Milk and Rice
In a thick-bottomed pan, bring the milk to a boil over medium heat. Add the coarse rice paste while stirring continuously to prevent lumps. Reduce heat to low and simmer, stirring regularly, until the milk reduces by half and the rice is completely cooked.
Step 4: Thicken the Pudding
Continue cooking the mixture until it becomes thick and creamy, almost glutinous in consistency. This takes patience but creates the perfect texture. Add cardamom powder and condensed milk if using.
Step 5: Add the Custard Apple
Once the pudding has cooled slightly, gently fold in the custard apple pulp and sugar. It’s important to let the custard apple flavor be the star of the show.
Step 6: Chill and Serve
Pour into individual serving cups and chill for at least 6 hours or overnight. The pudding will become thicker and creamier as it cools. Garnish with chopped nuts and serve chilled.
Serving Suggestions
This rich pudding is perfect for special occasions and festive celebrations:
- Traditional Style: Serve in earthenware bowls for an authentic experience
- Festive Presentation: Garnish with edible gold foil and rose petals for special occasions
- Party Dessert: Serve in individual glass cups for elegant presentation
- Holiday Treat: Perfect for Diwali, Janmashtami, or winter celebrations
Tips for Customization
While traditional is best, you can adapt this recipe to your preferences:
- Richness Level: Add heavy cream or khoya for extra richness
- Sweetness: Adjust sugar based on the sweetness of your custard apples
- Texture Variation: Some prefer completely smooth pudding – blend the rice to a finer paste
- Flavor Additions: A touch of rose water or vanilla can add complexity
- Nuts and Garnish: Try different combinations of pistachios, almonds, and cashews
Nutritional Info (per serving, approx.)
- Calories: 180-220
- Protein: 8g (from milk)
- Carbohydrates: 28g
- Fat: 6g
- Calcium: High (from milk)
- Vitamin C: Good source (from custard apple)
FAQs
How do I choose the best custard apples for this recipe?
Choose custard apples that are soft to touch but not overripe. They should give slightly when pressed and have a sweet aroma. Avoid fruits with dark spots or those that feel too mushy.
Can I make this pudding without rice?
While rice is traditional for phirni, you can make a simpler custard apple basundi by just reducing milk and adding custard apple pulp. However, the texture will be different.
How long does this pudding last?
This pudding has a short shelf life of only 2-3 days in the refrigerator due to the fresh custard apple. It’s best consumed within 48 hours for optimal flavor and safety.
Can I freeze custard apple rice pudding?
Freezing is not recommended as the custard apple pulp and milk-based pudding don’t freeze well. The texture will change significantly upon thawing.
What if my custard apples aren’t very sweet?
If your custard apples are not very sweet, you can increase the sugar quantity or add a tablespoon of condensed milk to enhance the sweetness without overpowering the natural fruit flavor.
(https://naturallynidhi.com/sitaphal-phirni-in-motichoor-cups/)
(https://www.youtube.com/watch?v=sQu3ZNbcmcI)
(https://walktomarket.wordpress.com/2016/10/18/world-palate-recipes-nawabi-style-sitaphal-phirni-custard-apple-and-rice-pudding/)
(https://chrizzosgrubscene.com/2023/08/16/recipe-for-sitaphalcustard-apple-pudding/)
(http://www.thesecretingredient.in/custard-apple-milk-pudding/)
(https://experiencesofagastronomad.com/atar-payesh/)
(https://www.youtube.com/watch?v=dCCWxxBvofQ)
(https://www.instagram.com/reel/DNueE3sUoN3/)
(https://hebbarskitchen.com/sitafal-rabdi-recipe-sitaphal-rabri/)
