CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
If there’s one fruit that can win both a foodie’s heart and a nutritionist’s approval, it is the velvety, melt-in-the-mouth custard apple — better known to most of us as sitaphal. A seasonal tropical treasure that originated in South America, this fruit has travelled across continents and cuisines to become a beloved winter indulgence in India.
Today, sitaphal is more than a street-side treat. It has entered gourmet kitchens, starred in fusion menus, and inspired chefs to create elegant desserts, vegan innovations and Insta-worthy sweet plates. No wonder it’s also called the cherimoya or sugar apple — nature’s own creamy dessert!
A Wellness-Rich Treat
Custard apple is not just delicious — it’s a nutrient powerhouse.
Rich in fiber, vitamins and essential minerals, it supports:
- Heart health
- Eye health
- Better digestion
- Reduced inflammation
It’s a nutritional jackpot wrapped in soft, fragrant sweetness — ideal for anyone trying to adopt healthier eating habits without giving up indulgence.
Sitaphal in Modern Cuisine
Today’s chefs love experimenting with this versatile fruit. Custard apple pairs beautifully with:
- nuts & seeds
- milk-based and vegan concepts
- contemporary and traditional desserts
Some delightful creations include:
- Sitaphal aur Khajoor ki Phirni
- Custard Apple Shahi Tukda
- Baked Custard Apple–Jamun Fusion
- Sitaphal Cheesecake Jars
- Vegan Custard Apple Chia Parfait
Whether stirred into a smoothie, layered into a pudding, blended into ice cream or folded into a mithai, the custard apple transforms every dish into a velvety celebration.
So this season, food lovers can enjoy guilt-free indulgence — because sitaphal proves that healthy can also be heavenly.
Here are a few simple –easy and yummy ways with Custard Apple:
LAYERED CUSTARD APPLE & CHOCOLATE SOIL SWEET
Ingredients
1 cup custard apple pulp
1 and a half cup vanilla flavored custard
½ cup desi rabdi –optional.
4-5 chocolate biscuits, powdered
4-5 plain digestive biscuits, powdered
2 tbsp. assorted chopped nuts of your choice
2 tsp flax seeds/ 2 tsp soaked chia seeds in 1 cup water for 30 mins
2 tsp chocolate chips/ 2 tbsp. chocolate sauce
3-4 no cherries/ 3-4 no mint leaves to garnish the sweet
1 cup assorted cut fresh fruits of your choice.
Glasses/mould/pudding dish as desired to set the sweet dish.
Method
Prepare all the ingredients for the custard apple sweet. If using dessert bowls/glasses start layering the custard, biscuits, rabdi, nuts, custard apple pulp and repeat the layers till the top. Ensure the color contrast is visible. Top the glasses with more rabdi if being used, custard, fruits, pulp and top with fresh mint leaves/ glazed or tinned cherries and allow to chill for 30- 45 mins and serve.
DESI SITAPHAL KI VIDESHI PHIRNI
Ingredients
1 cup custard apple pulp
500 ml milk/soy milk
¼ cup condensed milk or sweetener of your choice
2 tbsp. raw basmati rice soaked for 20 mins and ground to a thick paste.
½ tsp green cardamom powder
2 tsp chopped raisins
2 tsp chopped cashews/almonds
1 tsp ghee
2 tsp chocolate sauce/ 2 tbsp. chocolate sauce,
Assorted fresh fruits- to layer with the phirni- kiwi, berries, cherries etc.
Method
Prepare all the ingredients for the sitaphal phirni and heat up the milk in a thick bottomed pan, add in the cardamom powder, sweetener of your choice and stir well. Add in the prepared rice paste, ghee and simmer, stirring occasionally cook up the phirni on low flame for around 25-30 mins. It should be getting a little texture and thickness to it so as to coat the back side of a spoon. Turn off the flame and allow to cool completely. At this stage we can add in a little rose water as well and start layering the sweet with fresh fruits and nuts, choco chips/chocolate sauce into dessert bowls/glasses/pudding bowl etc garnish appropriately and allow to chill for 25-30 mins and serve.
HEALTHY CUSTARD APPLE SHAKE
Ingredients
1 cup custard apple
1 cup soya milk/regular milk.
2 tsp honey
¼ tsp cinnamon powder
2-3 dates, chopped finely
1 tsp flax seeds- whole or powdered can be used
Banana-1 med size, ripe, peeled and sliced.
Assorted nuts- as desired.
Mint leaves/cherries- for garnish if desired.
Method
Prepare all the ingredients for the healthy custard apple shake. Combine the ingredients into a blender jar or a food processor and churn it all well to a nice smooth texture. Pour the shake into chilled glasses and garnish with assorted nuts/seeds/ mint etc and serve it immediately.
ROSE AND CUSTARD APPLE DESSERT
Ingredients
1 cup custard apple pulp.
2 tsp ghee
1-2 green cardamoms
½ cup crushed vermicelli
Sweetener of your choice- sugar/condensed milk/ jaggery.
500 ml milk
2-3 tbsp. rose syrup
2 tsp chopped cashews
2 tsp chopped raisins
5-6 chocolate biscuits/ digestive biscuits crushed.
1 cup sponge cake cubes
2 tsp choco chips
2 tbsp. chocolate sauce
Method
Using a saucepan, heat up the ghee and add in the crushed vermicelli and green cardamom and let it get slightly roasted for a few seconds and add in the milk, sweetener of your choice and mix well. Allow to cook for 10-12 mins. Once the sweet starts getting a little thicker add in the assorted nuts and mix well. Turn off the flame add allow to cool completely and mix in the custard apple pulp into it and mix. To serve the dessert place the sponge cake cubes at the base of the pudding bowl, spoon over some of the vermicelli pudding, some nuts, crushed biscuits, choco chips and chocolate sauce, the rose syrup and repeat the layers till the top. Finally drizzle some rose syrup and few nuts and serve this sweet chilled for around 30 mins.
TENDER COCONUT CUSTARD APPLE PUDDING
Ingredients
1 cup custard apple pulp
½ cup tender coconut flesh/malai shredded
1 cup coconut milk, thick.
¼ tsp green cardamom powder/ cinnamon powder.
2 tbsp. condensed milk or sweetener of your choice.
½ cup sago or sabudana soaked in 3 cups water for 30 mins.
500 ml milk
Dates-2- 3 chopped.
2 tbsp. assorted chopped nuts
Cherries/mint/praline/roasted sliced coconut for garnish.
Method
In a saucepan combine together the milk, cardamom powder and soaked-drained sabudana and sweetener of your choice mix well, simmer for 20 mins stirring occasionally to prevent sticking at the base. Once the sabudana turns translucent in appearance add in the coconut milk and nuts and continue to cook on low flake for 12-15 mins. Turn off the flame, cool and then add in the custard apple pulp, tender coconut malai or flesh along a few chopped dates as well if desired. Pour in the prepared pudding into dessert bowls and garnish with nuts etc and serve warm or chilled.
