Atar Payesh is a symphony of custard apple and milk. Milk that has been languorously reduced and which includes luscious custard apples. And some cream for indulgence. Bliss !! You can also make this recipe for festivals or any upcoming special occasion.
Serve Atar Payesh after a satisfying lunch of Cholar Dal, Bengali Luchi and Begun Bhaja on a weekday.
If you like this recipe, you can also try other Payesh recipes such as
Cuisine: Bengali Recipes
Course: Dessert
Diet: Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces)
Cooks in 40 M
Total in 50 M
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.