How to make Sitaphal Phirni -

The popular Indian dessert made with custard apple.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Custard apple (sitaphal) (सीताफल), Milk (दूध)

Cuisine : Punjabi

Course : Desserts

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For more recipes related to Sitaphal Phirni checkout Sitaphal Kheerni, Sitaphal Suji Kheer, Sitaphal Cream - SK Khazana. You can also find more Desserts recipes like Saffron Pannacotta Spiced Wholemeal And Oat Pancake Strawberry Velvet Apple Cookies

Sitaphal Phirni

Sitaphal Phirni Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sitaphal Phirni Recipe

  • Custard apple (sitaphal) 3 medium

  • Milk 5 cups

  • Rice soaked 3 tablespoons

  • Sugar 1 cup


Step 1

De-stone custard apple and roughly cut the flesh.

Step 2

Heat milk in a deep non stick pan till it reduces a little.

Step 3

Drain and coarsely grind the rice with a little water and add it to the milk and cook on medium heat, stirring continuously, till rice gets cooked and the mixture thickens.

Step 4

Add sugar and stir till sugar dissolves. When the mixture reaches the desired consistency switch off heat and set the phrini aside to cool slightly.

Step 5

Add the custard apple flesh and mix well.

Step 6

Pour into sakoras and cool down to room temperature. Chill in the refrigerator and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.