The first time i prepared sitaphal buns, I was worried if it would be edible, never tried anything much out of the box, so to be on safer side i added pulp of 2 sitaphal / custard apple & 1 small banana & proceeded as we would for Buns. However i was not satisfied with the result, as banana has a strong smell & it overtook that of the sitaphal, so also the jeera added. So i tried it again & this time i went in for only the pulp of 3 huge sitaphals...... & here is the result.
For one cup of sour curds add add the pulp of 3 huge sitaphals, 6tblsp of sugar, pinch of salt, 1tblsp cooking soda & mix well to a smooth mixture. Add about 1tblsp roughly crushed pepper. Mix well. Add Maida to this mixture (as much as required) to form a smooth elastic dough. Rub all over with 1 tblsp oil, cover & keep overnight. Next morning roll out to thick poori(should be thicker than our normal poori) & deep fry in hot oil. Sitaphal Buns are ready.
Method to unseed the fruit : here i applied everybody's fav. Chef Sanjeev Kapoor's method which i had noted down from one of his TV shows.
Scoop the flesh of the fruit into blender . To four sitaphal s add about 1/2 cup of chilled milk. Just pulse the blender for 5 seconds. Give it another 5 seconds if you feel the need. The seeds should all separate from the fruit pulp. strain the purée into a bowl. Be very careful. It's just a perceptible pulse. Don't over do it the seeds will get ground.
Note : I have followed the above method to unseed the sitaphals. But instead of milk I used curds as we need curds for the buns. However i have tried this method with milk also for Sitaphal Milk shake. Just be very careful & pulse only for 2-3 seconds else you will grind the seeds too. With practice you will def. get it.
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Thanks.