To begin making the Atar Payesh recipe, break each of the custard apples gently into halves, scoop out the flesh with the aid of a spoon. Carefully remove the seeds, lightly mash the custard apple pulp with a fork. Keep aside.

Set the milk to boil in a thick bottomed pan, add the green cardamom powder and let the milk simmer lazily over a low flame till it has reduced to almost half in volume.

Stir in the mashed custard apple pulp, continue to cook over a low flame for 5-7 odd minutes.

Add sugar to taste. (The custard apples I used were very sweet and just a tablespoon of sugar was enough for me)

Switch off the flame, fold in the whipped cream. A hearty stir to ensure it is all mixed.

Serve chilled. Serve Atar Payesh after a satisfying lunch of Cholar Dal, Bengali Luchi and Begun Bhaja on a weekday.