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Custard Apple Rice Pudding Cups for a Festive Delight Recipe

Custard Apple Rice Pudding Cups for a Festive Delight Recipe
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5.3 from 15 reviews

Custard Apple Rice Pudding Cups combine the creamy texture of traditional phirni with the exotic sweetness of custard apple, served elegantly in crispy motichoor ladoo cups. This festive dessert blends rich flavors and beautiful garnishes for a unique celebration treat.

Ingredients

Scale

For the Phirni

  • 1 cup Short Grain Rice (soaked overnight for better texture)
  • 3 cups Milk (almond or coconut milk can be used for a lighter version)
  • 3 tablespoons Sugar (adjust to taste based on sweetness of custard apple)
  • 1 cup Custard Apple (Sitaphal) Pulp (can substitute with ripe mangoes for a twist)
  • 1 teaspoon Cardamom Powder (freshly ground)

For the Motichoor Cups

  • 4 pieces Motichoor Ladoo (store-bought for convenience)

For Garnishing

  • 2 tablespoons Pistachios (slivered and lightly roasted)
  • Pistachio powder, edible gold foil, pomegranate seeds, saffron (optional garnishes for visual and taste enhancement)

Instructions

  1. Prepare the Rice Paste: Begin by blending the soaked short grain rice with 1 cup of milk until a smooth paste forms, ensuring a creamy pudding base.
  2. Simmer Milk: In a medium-sized pan, bring the remaining 2 cups of milk to a gentle simmer over medium heat, taking care not to boil over.
  3. Cook the Phirni: Gradually add the rice paste to the simmering milk, stirring continuously to avoid lumps and sticking. Cook this mixture for about 10-15 minutes until it thickens slightly.
  4. Flavor the Pudding: Stir in the sugar, custard apple pulp, and freshly ground cardamom powder into the thickened mixture. Mix well and then chill in the refrigerator to set and enhance flavors.
  5. Prepare the Motichoor Cups: Press the motichoor ladoos gently into small moulds or cups to form decorative edible containers, allowing them to hold the phirni.
  6. Assemble the Dessert: Pipe or spoon the chilled custard apple phirni carefully into the motichoor cups.
  7. Garnish and Serve: Sprinkle the cups with slivered roasted pistachios and optionally dust with pistachio powder or decorate with edible gold foil, pomegranate seeds, and saffron strands for a festive look. Serve immediately or chilled.

Notes

  • Soaking rice overnight improves the texture and cooking time of the phirni.
  • Almond or coconut milk can be substituted to make the dessert lighter or vegan.
  • Adjust sugar quantity according to the sweetness of custard apple pulp used.
  • Motichoor ladoos can be homemade or store-bought; pressing into molds carefully prevents breakage.
  • Garnishes such as edible gold foil and saffron elevate presentation, especially for festive occasions.

Nutrition

Keywords: Custard Apple Dessert, Rice Pudding, Phirni, Motichoor Ladoo Cups, Festive Indian Sweets, Sitaphal Recipes

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