Sitaphal Phirni Cups

Fresh sitaphal is seasonal and fiddly, full of seeds. Freeze-dried custard apple gives you the creamy, sweet flavour at any time of year, with nothing to deseed. It turns a simple phirni into something special.

Ingredients (makes 4 cups)

• 3 tbsp basmati rice, soaked for 30 minutes and coarsely ground
• 2 cups full-fat milk
• 3 tbsp sugar, adjust to taste
• 2 pinches cardamom powder
• 2 pouches frudo custard apple cubes, crushed
• 1 tbsp chopped pistachios

Method

1. Bring the milk to a boil. Whisk the ground rice with a little cold water and stir it into the milk.
2. Cook on low heat for 12 to 15 minutes, stirring often, until it coats the back of a spoon.
3. Add sugar and cardamom, cook two more minutes, then pour into four cups.
4. Chill for at least 3 hours. Top with the crushed custard apple and pistachios just before serving.

Tip: the crushed fruit rehydrates slightly in the phirni and turns soft and creamy. Add it just before serving if you want some crunch left.