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 inenergy, an excellent source of vitamin C and manganese, a good source of thiamine and vitamin B6, and provides vitamin B2, B3B5, 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.

 

 

One of the most popular among Indian sweets is the humble Kalakand- the rich milk cake. This is purely made with milk, chenna or Indian Cheese and sugar. You could also call use ready cottage cheese in this recipe also. You could also use Condense Milk in place of sugar and can add milk powder to thicken the milk also. The most important characteristics of this sweet is the grainy texture. This rich and traditional Indian Mithai is a must for occasions like Holi, Diwali, rakhi and other festivals. I have given this traditional Mithai a fruity twist by adding Sitaphal flavour into this.

 

 

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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 inenergy, an excellent source of vitamin C and manganese, a good source of thiamine and vitamin B6, and provides vitamin B2, B3B5, 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.
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Rating: 3
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Prep Time 30 minutes
Cook Time 45 minutes
Servings
piece
Ingredients
Prep Time 30 minutes
Cook Time 45 minutes
Servings
piece
Ingredients
Votes: 3
Rating: 3
You:
Rate this recipe!
Instructions
  1. Bring 1 litre of milk to a boil. When the milk comes to a boil, simmer the heat. Add lemon juice to the milk to make the milk curdle.
  2. 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.
  3. Bring ½ litre of milk to a boil and co till it reduces to half. Now add the paneer and keep on cooking on medium flame. When the mixture thickens and there is no milk visible, add the sugar and cardamom powder. Keep on cooking the mixture until it leaves the sides of the pan.
  4. 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. Add the custard apple pulp and switch off the gas.
  5. Grease a plate with ghee.Pour the mixture in the greased plate and spread evenly. Sprinkle chopped pistachios on top and garnish with the silver paper.
  6. Let the kalakand set and when cool cut into small pieces.
Recipe Notes

 

 

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