Chikoo Kheer (Sapota Kheer)

5 from 1 vote

Chikoo Kheer (Sapota Kheer) is a creamy Indian dessert made with milk, fresh chikoo, sugar, and dried nuts. It is served on festivals, special occasions, or vrat (Hindu fasting) days.

Here are some more Indian desserts that you may like: Muskmelon Sago Pudding, Strawberry Rabdi, Chaler Payesh, Mango Basundi, and Mishti Pulao.

Chikoo kheer served in a bowl.
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About Chikoo Kheer (Sapota Kheer)

Chikoo Kheer (Sapota Kheer) is a delicious twist on the classic kheer recipe, in which fresh chikoo is added.

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.

Ingredients

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

For a vegan version, you can replace it with any plant-based milk, such as oat, coconut, almond, or soy milk.

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

Chikoo, also known as sapota, is a tropical fruit that is available in Indian grocery stores throughout the year.

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

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

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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).
5 from 1 vote

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).
Prep: 10 minutes
Cook: 40 minutes
Soaking Time: 20 minutes
Total: 1 hour 10 minutes
Servings: 6 people

Ingredients 

  • 3-4 chikoo (sapota)
  • 50 ounces whole milk (full-fat milk) (1 and ½ liters)
  • 3 tablespoons short-grain rice
  • 2 teaspoons granulated white 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

For a vegan version, you can replace regular milk with any plant-based milk, such as oat, coconut, almond, or soy milk.

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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4 Comments

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