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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
When the sweetness of ripe Sitaphal (custard apple) meets the silkiness of milk and the aroma of cardamom, magic happens , Sitaphal Payasam is a unique South Indian dessert that celebrates the season’s most loved fruit. Each spoonful melts in your mouth and perfectly balanced with the right hint of traditional flavors. Whether served chilled for a festive treat or as a cozy dessert after a meal, this payasam is pure indulgence. Simple to make,...
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In a thick-bottomed pan, bring the full cream milk to a boil. Lower the flame and add 1/4 cup grounded rice ( skip of making for fasting days ), simmer the milk till rice cooks, which will take about 30 minutes. This will give a creamy texture to the Payasam.
Add sugar, cardamom powder, saffron (if using), chironji, and chopped nuts to the milk. Stir well until the sugar dissolves.
The Payasam may turn little runny because of sugar but continue cooking the mixture for another 10 minutes until the kheer thickens. The total cooking time will be approximately 50-60 minutes, depending on the quality of the milk.
While the kheer is cooling, cut open the custard apple and separate the pulp from the seeds. Mash the pulp using your fingers. Do this step after 45 min so that the pulp doesn't get blacken up, otherwise till the Payasam cools down, refrigerate the pulp.
Once the kheer has cooled down to room temperature ( this may take 1-1.5 hours depending on the climate), add the custard apple pulp to it and mix well.
Refrigerate the kheer for at least an hour. Serve the kheer cold, garnished with more nuts, kesar water and custard apple segments, or silver or gold vark if desired.
Use fully ripe and sweet custard apples. They should easily come apart and have a creamy pulp. Avoid unripe or overripe ones, as they can make the payasam sour or bitter.
Gently separate the pulp from the seeds. A fine-mesh strainer or your fingers work best. Ensure no seeds remain, as they can spoil the texture.
This is the biggest mistake ! Never add the pulp to hot milk, it can curdle.
Custard apples vary in sweetness. Adjust sugar accordingly to avoid making it overly sweet.
Pouring hot payasam straight into the fridge can form a skin on top or turn watery. Let it cool first.
Can I use low-fat milk instead of full cream milk?
It is recommended to use full cream milk for a rich and creamy texture. Low-fat milk may result in a thinner consistency.
Can I add the custard apple pulp to warm milk?
No, adding custard apple pulp to warm milk will cause it to curdle. Always let the kheer cool to room temperature before adding the pulp.
How long should I refrigerate the kheer before serving?
Refrigerate the kheer for at least an hour to enhance its flavor and serve it chilled.
Can I skip saffron in the recipe?
Yes, saffron is optional and can be skipped if you do not have it. However, it adds a lovely aroma and color to the kheer.
What can I use as a garnish for the kheer?
You can garnish the kheer with chopped nuts, custard apple segments, or even silver or gold vark for a festive touch.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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