India is one of the few lucky countries that gets to enjoy seasonal produce. Right now, custard apples are in season and while sitaphal ice-cream, milkshake and basundi are the three most popular delicacies, chef consultant and recipe developer Reetu Uday Kugaji shares an interesting dish — sitaphal rabri. 

“I belong to a Punjabi family where rabri has been a commonly-made delicacy in the household. I learnt how to make authentic rabri from my mother, and decided to add a seasonal flavour to it by using custard apple,” shares the Navi Mumbai-based home chef, who doesn’t use sugar in her preparation.