Atar Payesh is a delectable and delicious Bengali kheer made with custard apples (Sitaphal). The kheer is a sweetened harmony of luscious custard apples and thickened milk.
Custard Apple is the fruit which comes from the tree Annona Cherimola. The edible fruit is large and green and is either conical or heart-shaped. The skin appears like knobby warts and the creamy flesh contains a number of hard, inedible, black and glossy seeds.
Health Benefits of Custard Apples:
Custard Apple is also known as Sugar Apple, Bullock’s-Heart, Ata or Sitaphal. It’s rich in fiber, vitamins and minerals. This unique fruit boosts immunity, reduces inflammation, cures indigestion and promotes eye and heart health.
Atar Payesh Bengali Recipe:
Atar Payesh is one of my favourite desserts when I’m feeling blah! It’s sweet, comforting and the best light dessert. This creamy dessert is especially enjoyed in Summer when we crave something chilled. So try out this easy and straightforward recipe.
- To make atar payesh, firstly take five medium custard apples and wash them well.
- Then press each one lightly and they will come apart into half.
- Then de-seed by removing the flesh surrounding each seed. Keep the custard apple flesh in another container for later use.
- Now boil 750 ml of milk in a thick bottomed pan or vessel.
- Then reduce the flame to low-medium and continue to simmer the milk till it reduces to half and thickens.
- Next add 2 tbsp of sugar and continue to boil till the sugar melts.
- Then remove the vessel from the stove and allow it to cool down completely.
- Now add the custard apple pulp to the thickened milk.
- Mix the atar pulp with the milk.
- Place the Atar Payesh in the refrigerator to chill.
- Serve chilled Bengali Atar Payesh.
- If you are searching for more Indian Kheer Recipes, then do check out Rosogulla Kheer.
Custard Apple Kheer Recipe Details below:
Sitaphal Payesh Recipe Bengali Style
Ingredients
- Custard Apples/ Sitaphal – 5 medium
- Milk – 750 ml
- Sugar – 2 tbsp
Instructions
- Wash the Sitaphal and pull them gently apart. Scoop out the creamy flesh and carefully deseed. Set the pulp aside.
- Boil 750 ml of milk. Then reduce the flame and boil it further till the milk thickens and becomes almost half its volume.
- Then stir in sugar.
- Turn off the gas and allow the milk to cool down.
- Then add the custard apple flesh to the milk.
- Refrigerate and serve Atar Payesh Bengali Style.
