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    Whisk Affair » Recipes » Indian Sweets & desserts » Chikoo Kheer (Sapota Kheer)

    Published: May 9, 2022 | Last Updated On: Jan 19, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Chikoo Kheer (Sapota Kheer)

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    Chikoo Kheer (Sapota Kheer) is a creamy Indian dessert made using milk, fresh chikoo, sugar, and dried nuts. Serve it for festivals, special occasions, or vrat day (Hindu fasting) (vegetarian, gluten-free).

    Here are some more Indian desserts that you may like – Muskmelon Sago Pudding, Strawberry Rabdi, Chaler Payesh, Mango Basundi, Mishti Pulao, Kesar Makhana Phirni, and Paan Panna Cotta.

    Chikoo kheer served in a bowl.
    Jump to:
    • About Chikoo Kheer (Sapota Kheer)
    • Ingredients
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Chikoo Kheer (Sapota Kheer)

    Chikoo Kheer (Sapota Kheer) is a delicious twist on the classic kheer recipe where fresh chikoo is added to it.

    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.

    The tropical sweet taste of sapota pairs well with the rice pudding and makes for a great dessert for festivals, special occasions, and vrat days (Hindu fasting).

    This kheer is vegetarian and gluten-free and the recipe can be easily doubled or tripled.

    Ingredients

    Milk – Use whole milk (full-fat milk) for a creamy kheer.

    You can replace it with any plant-based milk like oat milk, coconut milk, almond milk, or soy milk for a vegan version.

    Rice – Use any short grain slightly sticky rice to make the kheer.

    Chikoo – Chikoo, also known as sapota is a tropical fruit and you will find it in Indian grocery stores all around the year.

    Sugar – Sugar is traditionally used to sweeten the kheer. Since chikoo is very sweet in itself, be careful while adding any extra sugar.

    Dried Nuts – Add slivered nuts like almonds, pistachios, and cashew nuts for a nice crunch.

    Storage Suggestions

    Store chikoo kheer in an airtight container for 3-4 days in the refrigerator.

    I do not recommend freezing it as the milk might curdle while thawing.

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    Recipe Card

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    Chikoo Kheer (Sapota Kheer) is a creamy Indian dessert made using milk, fresh chikoo, sugar, and dried nuts. Serve it for festivals, special occasions, or vrat day (Hindu fasting).

    Chikoo Kheer Recipe (Sapota Kheer)

    Chikoo Kheer (Sapota Kheer) is a creamy Indian dessert made using milk, fresh chikoo, sugar, and dried nuts. Serve it for festivals, special occasions, or vrat day (Hindu fasting).
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Soaking Time: 20 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6 people
    Calories: 82kcal
    Author: Neha Mathur

    Ingredients 

    • 3-4 chikoo (sapota)
    • 1 and ½ litres whole milk (full-fat milk)
    • 3 tablespoons short-grain rice
    • 2 teaspoons sugar (or to taste)
    • 4 tablespoons slivered nuts (I used a mix of almonds, pistachios and cashew nuts)
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    Instructions

    • Rinse the rice with water and soak it in ½ cup of water for 20 minutes.
    • Peel the chikoo using a paring knife and cut it in half. Discard the seeds and cut the chikoo into small pieces.
    • Add the pieces to a blender and blend to make a coarse paste. Set it aside.
    • Heat milk in a heavy bottom pan over medium heat. Stir frequently to prevent scorching at the bottom of the pan.
    • Once the milk comes to a boil, reduce the heat to low.
    • Drain the water from the rice and add the rice to the pan.
    • Cook for 35-40 minutes until the kheer has thickened and the rice has cooked well. Stir frequently while cooking.
    • Add sugar and cook for another 5-6 minutes.
    • Remove the pan from the heat and let the kheer cool completely.
    • Once the kheer has cooled completely, add chikoo puree and mix well.
    • Chill the kheer for 3-4 hours.
    • Garnish with slivered nuts and serve chilled.

    Notes

    You can replace regular milk with any plant-based milk like oat milk, coconut milk, almond milk, or soy milk for a vegan version.

    Nutrition

    Calories: 82kcal | Carbohydrates: 20g | Protein: 1g | Sodium: 1mg | Potassium: 207mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1340IU | Vitamin C: 45mg | Calcium: 14mg | Iron: 0.2mg
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    Reader Interactions

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      Recipe Rating




    1. Priya

      January 12, 2016 at 5:44 am

      Lovely recipe.i like the innovation.must try recipe i must

      Reply
      • msnehamathur

        January 12, 2016 at 12:16 pm

        Thnx Priya

        Reply
    2. Suveesha

      October 23, 2016 at 3:27 pm

      The ingredients says almond and pistachio however the steps say walnut. I am a little confused. Please advise which dry fruits go well.

      Reply
      • msnehamathur

        October 27, 2016 at 3:51 pm

        I have edited the recipe.

        Reply

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