Deserts

HOMEMADE SITAPHAL KALAKAND

3:49 PM


HOMEMDAE SITAPHAL KALAKAND
Custard apple or sitaphal is known the world over for its health benefits, it is rich in vitamin C and nutrients like potassium and magnesium, in India as well it has been consumed for ages and many people also use it for religious purposes. Custard apple is high in energy, an excellent source of vitamin C and manganese, a good source of thiamine and vitamin B6, and provides vitamin B2, B3 B5, B9, iron, magnesium, phosphorus and potassium in fair quantities. The flesh is fragrant and sweet, creamy white to light yellow, and resembles and tastes like custard and that’s why it is called custard apple. In India it is known by its various names like ata in Odia and Bengali , sharifa in Hindi and Punjabi, Sitaphal in Marathi, Gujrati and Hindi also.
          
INGREDIENTS:
1 litre Milk
2 tbsp Lemon juice
2 tbsp powdered Sugar
2 nos of green cardamom seeds powdered.
3 nos of Custard apple( Sitaphal) or  1 cup custard apple pulp
Cashewnuts – 8-10

                                        

How to prepare Sitaphal Kalakand:

  1. Bring ½ litre of milk to a boil. When the milk comes to a boil, simmer the heat. 

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2. Add lemon juice to the milk to make the milk curdle.


                               

    3.Switch off the gas and drain the milk in a cotton cloth. Bring the sides of the cloth together and drain all the whey from the paneer.  Run the cloth under fresh water to remove any trace of lemon from it.Keep it aside.

                            

                           

4.  Bring the other ½ litre of milk to a boil. Add cardamom powder, Lower the heat and cook till the quantity of the milk is reduced to 1/4th quantity.

                               
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5.Add paneer to this milk and Cook till the mixture starts to leave the sides of the pan.


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6. In the meanwhile remove the seed of  the custard apple by mashing it with a spoon over a strainer, so that you can get a smooth puree.

7.Add sugar and custard apple and cook till the mixture becomes dry .


7.Grease a plate with ghee.Pour the mixture in the greased plate and spread evenly.

8. Let the kalakand set and when cool cut into small pieces.



9. Decorate with cashew nuts and Serve with pride.











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