¼ cup Sugar, can vary on the sweetness of custard apples
¾ cup Custard apple puree
¼ tsp Cardamom powder
Slivered almonds, cashews and pistachios
Dried rose petals,for garnish
Instructions
In a deep thick bottom pan take some milk and bring it to a boil.
Once its boiled turn the flame on low and keep boiling it further till it reduces to half. Keep stirring from time to time and also scrape the milk solids from the sides so that the milk becomes thick and creamy.
In the meanwhile cut open a ripe custard apple and scoop out its flesh using a spoon. Ensure you remove the outside green cover. Now place this flesh on a strainer and mash it to remove add the seeds. It will require some effort but trust me it will be worth it. The ripper the custard apple the easier this step gets. Remove the seeds and mash the pulp into a cream. If it gets difficult with a spoon you can blend in a mixie jar. Set aside.
Once milk is reduced add sugar and cardamom powder. Let the Basundi come to room temperature.
Now add the custard apple puree to the cooled basundi.
Refrigerate and garnish with some thinly sliced dry fruits and dried rose petals.