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).
Servings: 6 people
Ingredients
- 3-4 chikoo (sapota)
- 1 and ½ liters whole milk (full-fat milk)
- 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
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
