Chikoo Kheer is one such creamy sweet Indian delicacy that makes use of this wonderful fruit, blended with full cream milk, and with the crunch of nuts. Here is how to make Chikoo Kheer.
The recipe of kheer in India is mostly easy as my mom always says. All you got to do is cook and heat milk in pan while you add rice, sugar. But the mix of chikoo, rice and mix is a sure rice milk dish that many feel would be hard to make at home. But, that is not the case at all!
Chikoo is one fruit everyone is fond with. What is more, it is also available in plenty in India. Although eating it just as it is, with skin gives the full benefits of the fruit, it can also be added into desserts and Indian sweets.
Also called sapota in some parts of India, chikoo is a tropical fruit with a unique taste. It is high in fiber and helps digestion. The fruit is also a powerhouse of vitamins and is a wonderful food for children and the old. Since fruits may not be liked by everyone, there are many versatile dishes that can be prepared from it.
Chikoo Kheer is one such creamy sweet Indian delicacy that makes use of this wonderful fruit. Blended with full cream milk, and with the crunch of walnuts, the kheer is high on health and taste.
The kheer can be enjoyed after a filling meal to promote digestion or as a part of your kid’s lunch box. The fruit can even made a part of fruit salads or milkshakes. Here is how to make Chikoo Kheer.
Chikoo Kheer Recipe
Chikoo Kheer is one such creamy sweet Indian delicacy that makes use of this wonderful fruit, blended with full cream milk, and with the crunch of nuts.
- 1 and 1/2 litre Full Fat Milk
- 3-4 Chikoo / Sapota
- 2 tsp Sugar Optional
- Almond and Pistachio Slivers for garnishing
- Dried rose petals for garnishing
Peel chikoo and puree the fruit in a blender.
Heat full fat milk in a pan and bring it to a boil.
Once the milk comes to a boil, simmer the heat and cook the milk until it is reduced to almost half.
Add sugar and cook for another 5-6 minutes.
Remove the milk from heat and cool.
Once the milk is cooled, add chikoo puree and mix well.
Sprinkle almond and pistachio slivers on top.
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