Sitafal Phirni, Custard Apple Phirni
by Tarla Dalal
sitafal phirni recipe | custard apple phirni | sitafal kheer | sitafal firni |
sitafal phirni is a classic Indian dessert which leaves the lingering taste for hours. Learn how to make sitafal firni.
The combination of milky and fruity flavours is extremely soothing in this custard apple phirni. Milk thickened with rice flour is flavoured with custard apple pulp and refrigerated to enhance the flavour and get the perfect consistency. This sitafal firni is one of the most traditional Indian mithai, which can be enjoyed for Dussehra sweets, Gudi Padwa sweets and Holi recipes.
To make sitafal phirni, make a smooth paste using the rice flour and 1/2 cup of cold milk. Mix this in the remaining milk and sugar and bring to a boil over a medium flame, stirring continuously. Simmer for 5 to 10 minutes till the mixture thickens and the rice flour is cooked. Cool completely and add the custard apple pulp. Mix well and chill for 3 to 4 hours. Serve sitafal phirni chilled.
The rice flour used in this sitafal kheer lends the necessary thickness to the kheer while also reducing the cooking time. Adjust the amount of sugar as per your liking for sweetness.
Tips for sitafal phirni. 1. Ensure to have removed all the seeds and obtain a fruity pulp. 2. Do not forget to stir the milk continuously after adding rice flour paste, else the mixture might turn lumpy. 3. While you can chill for 1 hour and serve, but refrigerating for 3 to 4 hours will guarantee the perfect thickness of the phirni.
Enjoy sitafal phirni recipe | custard apple phirni | sitafal kheer | sitafal firni | with recipe below.
Sitafal Phirni, Custard Apple Phirni recipe - How to make Sitafal Phirni, Custard Apple Phirni
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Sitafal Phirni
1 ltr full fat milk
4 tbsp rice flour (chawal ka atta)
4 to 6 tbsp sugar
1 1/2 cups custard apple (sitaphal) pulp , deseeded
For sitafal phirni
- For sitafal phirni
- To make {span class="bold1"}sitafal phirni{/span}, make a smooth paste using the rice flour and 1/2 cup of cold milk.
- Mix this in the remaining milk and sugar and bring to a boil over a medium flame, stirring continuously.
- Simmer for 5 to 10 minutes till the mixture thickens and the rice flour is cooked.
- Cool completely and add the custard apple pulp.
- Mix well and chill for 3 to 4 hours.
- Serve the {span class="bold1"}sitafal phirni{/span} chilled.
| Energy | 480 cal |
| Protein | 13.4 g |
| Carbohydrates | 67.3 g |
| Fiber | 7.6 g |
| Fat | 16.9 g |
| Cholesterol | 40 mg |
| Vitamin A | 400 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.5 mg |
| Vitamin B3 | 2.2 mg |
| Vitamin C | 52.5 mg |
| Folic Acid | 24.6 mcg |
| Calcium | 548.9 mg |
| Iron | 1.1 mg |
| Magnesium | 164.1 mg |
| Phosphorus | 397.3 mg |
| Sodium | 51.7 mg |
| Potassium | 607.1 mg |
| Zinc | 1.9 mg |
Great
Yummy sweet recipe. The sweetness of sitaphal enhances the taste of the phirni. Tastes best when serve chilled. one can also add cardamom powder or any other spice if they wish to. But it also tastes good as it is.
Love the taste and flavor of sitafal in this recipe.