Thickened milk infused with Sitaphal pulp, cardamom, and nuts. Simmer milk until it thickens, add pulp, and chill before serving. 

A creamy dessert made by blending Sitaphal pulp with condensed milk and cream, then freezing it in refrigerator for a few hours. 

A rich dessert prepared by heating up and reducing milk, adding Sitaphal pulp, sugar, and garnishing with almonds. It is a festive desert. 

Blend Sitaphal pulp and chilled milk in mixer, add sugar and a few pieces of ice cubes for a refreshing and mouthwatering summer drink. 

It is a rice pudding with a new twist—add Sitaphal (custard apple) pulp to traditional sweet kheer and mix it well for a fruity flavor. 

Mix hung curd with Sitaphal pulp, powdered sugar, and cardamom powder for a creamy, tangy dessert. Garnish with crushed dry fruits. 

Blend Sitaphal pulp with yogurt or chilled milk and top it up with granola, fresh fruits, and crushed dry fruits for a nutritious breakfast option. 

Add Sitaphal pulp to pancake batter and cook on a pan. Serve with honey or maple syrup and crushed dry fruits  for crunchy and unique twist. 

Add water in yogurt, whisk them with Sitaphal pulp, add powdered sugar, and cardamom powder for a creamy, deliciously delightful lassi.