Sitaphal (or custard apple) payasam is a south Indian dessert made with rice, almonds, cashews and yes, sitaphal. It's deceptively basic to make and extremely rich, velvety and gratifying – without being heavy. A few of the best flavours are discovered in the easiest desserts. I hope you provide this one a try!

SITAPHAL PAYASAM

Components

2 cups custard apple (sitaphal) pulp
3-4 cups thin coconut milk
3/4 cup boiled split skinless green gram (dhuli moong dal).
6-8 cashew nuts, vertically cut in half and fried + for garnish.
10-15 raisins, fried + for garnish.
4-5 dried coconut slices, fried + for garnish.
1/2 tsp green cardamom powder.
1/2 cup thick coconut milk.
2 tbsps chopped jaggery.
Blanched, peeled and slivered pistachios for garnish.

Approach.

1. Bring coconut milk to a boil in a non-stick pan.
2. Include boiled gram and blend well. Cook for 5-6 minutes while stirring in between.
3. Add cashew nuts, raisins, dried coconut pieces, green cardamom powder and blend well. Add thick coconut milk and blend well.
4. Include jaggery and mix and cook till it melts. Switch the heat off and enable the mix to cool somewhat.
5. Add the custard apple pulp and mix.
6. Transfer into private serving bowls. Garnish with fried cashew nuts, fried coconut pieces and slivered pistachios.

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