Custard apple or Sitafal, as it is called in Hindi, is a fantastic fruit. The ripe ones are sweet and delicious. But the problem is, it gets too messy to eat them, and they are very tender to handle. In addition, many times, a lot of pulp remains in the tiny shells of their peel.
Try this simple and quick recipe with just three ingredients. You can store them in the fridge for a couple of days. The chocolate casing makes them easy to handle and gives a new twist to the traditional Sitafal burfi. Moreover, its flavour is retained as we are not cooking them for long.
- Custard Apples – 2
- Milk Powder – 8 to 10 Tbsp
- Milk Chocolate Compound – 100 gms
The milk powder that I used had 18g sugar for each 100g. So I have not added any additional sugar.
- With the help of a spoon and sieve, take out the pulp of the custard apples. (Believe me, this is the only tricky part of this recipe.)
- In a thick bottomed pan, heat the pulp and slowly add milk powder, one spoon at a time. Depending on the size of the fruit and the texture, you may need to add 8-10 Tbsp of milk powder.
- I did not add sugar as milk powder already had sugar, and custard apples are sweet too.
- Keep stirring regularly till you get a dough kind of consistency. We don’t have to cook the mixture too much.
- Now take out this mixture on a plate and let it cool.
- In a glass bowl, melt the milk chocolate in the microwave or double boiler.
- Once the custard apple mixture has cooled, make equal-sized balls. I could make eight balls.
- Now with the help of a toothpick and a spoon, coat each ball with melted chocolate.
- Keep them on a wired rack to drain excess chocolate.
- Enjoy your Sitafal truffles!