By Akshara
October 16, 2026
Celebrate autumn's finest produce with this luscious sitaphal rabdi, a seasonal festive sweet that pairs the natural floral sweetness of fresh custard apple with thick, slow-reduced milk. As whole milk is gently simmered and layered with cream, raw sitaphal pulp is folded in right at the end to preserve its delicate, fruity flavour. Served chilled in earthenware kulhads, it makes an elegant centrepiece for any autumn celebration.
1.5 litres full-fat whole milk  1.5 cups fresh sitaphal (custard apple) pulp, seeds removed  1/3 cup sugar (adjust to the natural sweetness of the fruit)  1/2 teaspoon cardamom powder  A pinch of saffron dissolved in 1 tablespoon warm milk  2 tablespoons slivered almonds and pistachios for garnish
Bring the whole milk to a boil in a wide, heavy-bottomed kadhai, then reduce the heat to low and simmer continuously, scraping the cream layers (malai) to the sides of the pan.
Once the milk reduces to one-third of its original volume, stir the scraped cream layers back into the thickened rabdi along with sugar, saffron milk, and cardamom powder.
Cook for another three minutes until the sugar dissolves completely, then turn off the heat and allow the rabdi base to cool to room temperature.
Remove from heat, allow to cool, and refrigerate before garnishing with slivered pistachios and dried rose petals for a royal festive dessert.