Custard Apple Kheer


As far as you imagine, you can create wonders within your own kitchens. An odd-looking fruit, the Custard Apple can be turned out into an amazing dessert, that is the custard apple kheer 
This kheer does not contain rice but pulp of custard apple/sharifa/sitaphl. The fruit pulp is added to the milk when it gets thickened after boiling for some time.  Cooking for longer time results in losing the flavour and nutrition. Its earthy yet fruity flavour is to die for;  persuading  you to make it quite often


This yummy kheer does not contain any grain so can be eaten during fasting too. I do not add much sugar as the ripe custard apples are too sweet to have natural sugars

Deseeding the pulp is undoubtedly a task but the end result is so  amazing that it would overpower the hard work soon

Custard Apple Kheer

Course – Dessert/ Traditional Indian Dessert

Cuisine – Indian

 Prep Time – 20 Min

 Cook Time – 40 Min

 Total Time – 60 Min

 Yield – 4 Servings

 Author – Bharti Dhawan


1- Full cream milk – 1 lt.

2-  Custard Apples/Sharifas/Sitafal – 500 gms.(fully ripe)

3- Sugar – 2 tablespoons or to taste

4- Green cardamom powder – 1 teaspoon


1- A fully ripe fruit is too soft to open in halves by just pressing it with hands. It contains several seeds which are covered with soft pulp. Scoop out the pulp with a spoon and deseed by just squeezing the pulp with the thumb and two fingers

2- Boil milk at low flame until milk is reduced to half quantity. It will take 30 minutes
3- Add cardamom powder and sugar while boiling and stir until the sugar dissolve completely
4- When the milk thickens, time to add custard apple/ Sitafal pulp and mix.
5- Give a few more boils for 5 minutes at low flame and switch off the gas.
6- Let the kheer cool down completely and refrigerate.
7- Garnish with some chopped dry fruits and serve chilled or at room temperature
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