Basundi ( Custard apple)

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Basundi is an Indian sweet popular in Maharashtra and Gujrat. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India same goes with the name Rabri or Rabdi

Basundi is a form of condensed milk with a mixture of dry fruits. Milk is cooked at low flame to reduce to half and sweetened with adding sugar and dry fruits.

I tried Custard apple Basundi as I am a big fan of custard apple. But since I came to the US it is a bit difficult to get. Custard apple is a fruit in which seeds are coated with a white layer which is sweet, yes it’s not easy to eat but if eaten its divine. The name for Custard apple is Sitafal in Hindi.

I always like this flavors in ice cream as well so I tried basundi with this.

I didn’t get custard apple here in the US so have used Sitafal powder instead.

Let’s dive into the recipe real quick.



4 cup of full-fat milk

2 tsp almond slices (soak for 3 to 4 hours)

2 tsp pistachio slices (soak for 3 to 4 hours)

cardamon powder (optional), I haven’t used as I don’t like mixing flavor with custard flavor

1 tbsp sitafal powder or 1/4 cup of fresh custard apple pulp

1 tsp kesar (saffron)

Note: If using pulp add sugar ar sweetening agent, Here the sitafal powder contained sugar so I am not using any.


  • Boil milk on low flame to reduce it into the half.
  • Now it will be two cups of milk
  • When its warm add custard apple powder and slices of almond and pistachio and kesar(saffron)
  • Let it come to room temperature and refrigerate for an hour or more.
  • Serve garnishing kesar on it.