Sitaphal Shrikhand / Custard Apple Shrikhand.

Sitaphal Shrikhand/Custard Apple Shrikhand ..... A sweet dessert that goes well with poori.

Heat 1 litre full fat milk, when it cools, add a bit of curds and make curds. Once the curds are set, it will take about 4-5 hours depending upon the weather.

Drain all the water from curds by putting the curds in muslin cloth and keeping some weight on it or hanging it in some place so that all the water drips. I just wrap it tightly in a muslin cloth keep it in a sieve, top it with a flat plate and keep a heavy stone over it, for about 1-2 hrs.

In a mixie grind to a smooth paste the cheese obtained from the curds (about 2 cups) with 1 cup of sugar powder and 1 cup of Sitaphal flesh pulp (custard apple. Sitaphal Shrikhand is ready. Garnish with Almond and pista pieces. Serve chilled with Poori / Roti / Parathas / Dosa (Panpolo).

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 food processor with chapati blade or in a 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.