Custard Apple Milkshake: Thick Sitaphal Shake in 5 Minutes

A custard apple milkshake turns seasonal sitaphal into a thick, creamy drink that tastes like dessert. This recipe uses 200g of fresh custard apple pulp with cold milk and a pinch of cardamom. The whole thing fits in a 500ml portable blender bottle and takes under 5 minutes once your pulp is ready.

Ingredients & Quantities

Deseed the custard apple before blending. Pulse the flesh with a little milk, then strain out seeds.

• 200g custard apple (sitaphal) pulp - 2 medium ripe fruits, deseeded
• 280ml cold whole milk
• 15g sugar (1.5 tbsp, adjust to taste)
• 0.5g cardamom powder (1/4 tsp, optional)

Step-by-Step Recipe

1. Prep the pulp. Cut ripe custard apples in half. Scoop out the flesh with a spoon. Put it in a bowl with 50ml milk and mash with a fork to loosen the seeds.
2. Strain out the seeds. Push the pulp through a strainer or sieve. This step is critical for portable blenders. Seeds jam small blades and can damage the motor.
3. Add milk to the blender. Pour 280ml cold milk into your portable blender bottle first.
4. Add the strained pulp. Drop in the 200g of clean, seed-free pulp.
5. Add sugar and cardamom. Sprinkle in 15g sugar and 0.5g cardamom powder.
6. Blend for 30 to 45 seconds. The shake turns pale cream with a thick, foamy top.
7. Serve immediately. Custard apple oxidises quickly and turns brownish after 15 to 20 minutes.

3 Tasty Variations

3 Common Mistakes to Avoid

1. Adding whole chunks with seeds. Seeds jam portable blender blades and require disassembly to clean. Always strain pulp first.
2. Overfilling beyond 450ml liquid. Causes leakage and splashing during high-speed blending in compact bottles. Leave headspace.
3. Skipping cold milk or frozen pulp. Warm ingredients make the shake watery and flat. Portable blenders cannot chill ingredients, so start cold.

Frequently Asked Questions

When is custard apple in season in India?

Custard apple season runs from October to February. Maharashtra produces about 60 percent of India's output. Buy firm fruits and let them ripen at home for 2 to 3 days.

Can I use frozen custard apple pulp?

Yes. Frozen pulp works perfectly and gives a thicker shake. Freeze deseeded pulp in airtight bags. It stays good for up to 3 months.

Why does my custard apple milkshake turn brown?

The pulp oxidises when exposed to air. Add a squeeze of lemon juice (5ml) to slow browning. Drink within 15 minutes for the best colour and taste.

Is custard apple milkshake good for health?

Yes. One serving gives you 10g protein, 5g fibre, and good amounts of vitamin C and potassium. The natural sugars provide quick energy without a crash.

What is the difference between sitaphal and ramphal?

Sitaphal (sugar apple) has bumpy green skin and white flesh. Ramphal (bullock's heart) has smoother red-brown skin and pinker flesh. Both work in milkshakes, but sitaphal is sweeter.