Cherimoya (Custard apple/Sita Phalam) kheer

Until last week I was unaware that sita phalam/custard apples are available here. Back home we have two  trees in our backyard and during the season, I used to have this fruit first thing in the morning even before having milk/tea. I love this fruit so much, it's so sweet with white flesh and it's smell itself makes me hungry. Enough of rambling, the difference between sita phalam/custard apple and cherimoya is, outer skin for the later is very soft than custard apple. After enjoying one fruit to my heart content, I prepared kheer with another one.

Ingredients:
1 cherimoya
11/2 to 2 cups of milk
1/2 cup sweetened condensed milk
2 pods cardamom, make powder
chopped nuts of your choice for garnishing

Preparation:
Open the fruit and scoop out the pulp into a bowl. Remove the seeds and beat with a fork or spoon and make into a smooth pulp.
Boil milk in a heavy bottom pan. Add condensed milk, lower the flame. Boil some more time stirring frequently not to burn. Add the fruit pulp, on low flame heat for 5 to 6 minutes. Switch off and chill in the refrigerator. Sprinkle cardamom powder and nuts before serving. I didn't add any sugar, the fruit is very sweet and addition of any sugar makes the dish too sweet.

Tip: If the fruit is unripe, keep it in rice container, it will ripe in two or three days.