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.
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.
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.
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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Chikoo Kheer Recipe (Sapota Kheer)
- 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)
- 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.
Lovely recipe.i like the innovation.must try recipe i must
The ingredients says almond and pistachio however the steps say walnut. I am a little confused. Please advise which dry fruits go well.
I have edited the recipe.