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Custard Apple Cream



Remove the pulp from the custard apples. Mix cornflour with 2 tbsp of milk. Heat the remaining milk. When it begins to boil, lower the flame and sprinkle semolina, little at a time into the milk, stirring it all the time.When the semolina is well cooked, (the mixture will look like a porridge), add the cornflour and simmer for 2 -3 minutes. Add sugar, mix well and remove from fire. Add the custard apple pulp and pour in individual bowls. Chill in the fridge. Serve, sprinkled with charoli seeds.
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