Break the custard apple into two halves
Take out all pulp of custard apple with the help of spoon
Put it into mixer jar, add some cold milk, run for 4-6 seconds
Pass this mixture through strainer, takeout all seeds
Custard apple pulp is ready to use
Keep aside
Cut Almond and Cashew nut into small pieces
Keep aside
Boil the milk in a big pot to accommodate boiling
Wash the rice and put it into the milk
Stir it
Continue it into 25-35 minutes on low flame
Stir it every 5 minutes
Add sugar, Almond, cashew nut and dry grapes, when rice is done, boil it for couple of minutes more to make it softer
Add Custard apple pulp into this
Stir properly and put off the flame
Add green cardamom powder and let it cool
Serve it as you wish as hot or cold into serving bowl
