Sitaphal Rabdi Recipe: A Creamy Indian Delight
Rabdi is a beloved and traditional Indian dessert, known for its rich, creamy texture and mild sweetness. While it’s commonly prepared during festivals like Diwali or special occasions, there’s something about the slow-cooked milk, flavored with cardamom and adorned with crunchy nuts, that makes it a universal favorite. Sitaphal Rabdi, or Custard Apple Rabdi, takes this classic dessert up a notch by incorporating the natural sweetness of ripe custard apple. With no added sugar, this dessert is as nourishing as it is indulgent.
A Perfect Dessert for Special Occasions
As the milk is slow-cooked and reduced to a rich, creamy consistency, a thin layer of cream forms on the surface, adding a delicate texture to the dish. When combined with the sweet custard apple pulp, along with slivers of almonds and pistachios, Sitaphal Rabdi becomes a divine treat that’s both refreshing and satisfying. The sweetness from the custard apple perfectly balances the mild flavors of the cream, making it a popular choice for festive gatherings like Diwali, where guests appreciate both its taste and visual appeal.
Whether you’re hosting a Diwali party or simply want to treat yourself to an indulgent dessert, this Sitaphal Rabdi recipe is sure to delight everyone at the table. Serve it chilled, and it’s guaranteed to make any occasion extra special.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk (Full Fat) | 1 1/2 liters |
| Custard Apples (Sitaphal) | 3, de-seeded and pulp collected |
| Whole Almonds (Badam) | 1/4 cup, slivered |
| Pistachios | 1/4 cup, slivered |
| Cardamom Powder (Elaichi) | 1 teaspoon |
Nutritional Information (Approx.)
| Nutrient | Per Serving (100g) |
|---|---|
| Calories | 120 kcal |
| Protein | 4g |
| Fat | 9g |
| Carbohydrates | 10g |
| Fiber | 1g |
| Sugar | 7g |
(Note: Nutritional values are estimates and can vary depending on exact measurements and specific brands of ingredients used.)
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
Instructions
-
Prepare the Custard Apples:
Start by carefully de-seeding the custard apples and collecting their pulp into a bowl. Set it aside for later use. -
Boil the Milk:
In a heavy-bottomed pan, pour the full-fat milk and bring it to a rolling boil. The milk needs to be of good quality for the best results, so avoid skimmed or low-fat options. -
Simmer the Milk:
Once the milk begins to boil, add the cardamom powder to infuse it with fragrance and flavor. Reduce the heat to low and let the milk simmer gently. As it simmers, a layer of thick cream will form on the surface. -
Collect the Cream:
Keep simmering the milk and gently collect the cream that forms on the sides of the pan. Be patient with this step, as the more slowly the milk reduces, the creamier the rabdi will be. Continue until the milk is reduced to a thick, pudding-like consistency, and most of the cream has been gathered. -
Cool the Milk:
Once the milk has reduced sufficiently and the cream has been collected, remove the pan from the heat. Transfer the thickened milk and cream to a large bowl and allow it to cool completely. -
Add the Custard Apple Pulp:
Once the milk has cooled, gently mix in the prepared custard apple pulp, slivered almonds, and pistachios. Stir well to combine, but be careful not to break the custard apple chunks too much—some texture is desirable. -
Chill the Rabdi:
Refrigerate the Sitaphal Rabdi for 2 to 3 hours, allowing it to chill and meld the flavors together. The longer it sits, the more the flavors intensify. -
Serve:
After the Rabdi has chilled, it’s ready to serve. You can garnish it with a few extra slivers of pistachios or almonds for an added touch of elegance. Serve the Sitaphal Rabdi at your next Diwali party or festive meal, and watch your guests enjoy every bite.
Tips for the Perfect Sitaphal Rabdi:
-
Quality of Milk: For the richest flavor and texture, use full-fat milk. The slow-cooking process requires milk with a higher fat content to achieve the thick, creamy consistency.
-
Selecting the Right Custard Apples: Choose fully ripe custard apples for maximum sweetness. Unripe or semi-ripe custard apples will not yield the same depth of flavor.
-
Adjusting Sweetness: The custard apple is naturally sweet, so there’s no need to add sugar. However, if you find it too mild, you can add a touch of sugar or honey, but keep in mind that traditional Rabdi recipes are generally not overly sweet.
-
Serving Suggestions: Sitaphal Rabdi is best enjoyed chilled, making it an ideal make-ahead dessert for busy occasions like Diwali. You can serve it as a stand-alone dessert or alongside other traditional sweets like Paneer Gulab Jamun and Pan Fried Onion Pakora for a truly festive spread.
Why Sitaphal Rabdi?
Sitaphal Rabdi brings together the richness of Rabdi with the natural, fruity sweetness of custard apples. This dessert stands out because it doesn’t require any added sugar, relying instead on the custard apple’s inherent sweetness. This makes it a delightful choice for those looking for a lighter, yet indulgent, dessert.
It’s the perfect way to end a meal on a sweet note, leaving guests with a lasting impression of a beautifully crafted, flavorful dessert. Whether it’s for Diwali or any other festive gathering, Sitaphal Rabdi will add a touch of elegance to your menu. Let the celebrations begin with this heavenly, chilled dessert that is sure to be a crowd favorite.
