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Quick And Easy Chikoo Kheer Recipe | Sapota Kheer Recipe
A tropical fruit with a unique taste, chikoo is also known as sapota in some parts of India. A high fiber content makes it a good digestive aid.
In addition to being a powerhouse of vitamins, fruit is also a great food for both children and the elderly.
Sapota Kheer (Chikoo Kheer) is an Indian dessert made with milk, fresh chikoo, sugar, and dried nuts.
You can serve it during festivals, special occasions, or on the day of vrat (Hindu fasting).
The Chikoo Kheer recipe adds fresh chikoo to the classic kheer recipe for a delicious twist.
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).
How To Make Chikoo Kheer Recipe (Sapota Kheer Recipe)
Sapota Kheer (Chikoo Kheer) is an Indian dessert made with milk, fresh chikoo, sugar, and dried nuts. Festivities, special occasions, or vrat days (Hindu fasts) are all suitable occasions for serving this dish.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Indian
Servings: 6 people
Author: Ranjeeta Nath Ghai
Ingredients
- 3-4 chikoo (sapota)
- 1 and ½ litres whole milk (full-fat milk)
- 3 tbsp short-grain rice
- 2 tbsp sugar (or to taste)
- 4 tbsp mix of almonds, pistachios and cashew nuts (slivered nuts)
- Saffron for garnishing [Buy at Amazon]
Cooking Instructions
- Using a paring knife, peel and cut the chikoo in half. Cut the chikoo into small pieces and discard the seeds.
- The rice should be rinsed with water and soaked in ½ cup of water.
- Make a coarse paste by blending the pieces in a blender. Let it sit for a while.
- Boil milk over medium heat in a heavy-bottomed saucepan. Reduce the heat to low once the milk comes to a boil.
- Drain the rice and add the rice to the pan containing milk.
- Ensure the rice is well cooked and the kheer has thickened by cooking it for 35-40 minutes. Cooking should be stirred frequently.
- Add sugar. Cook for another 5-6 minutes after adding sugar.
- Allow the kheer to cool completely after removing it from the heat.
- Mix the chikoo puree into the kheer once it has cooled completely.
- The kheer should be chilled for three to four hours.
- Serve chilled with slivered nuts.
Tips
- To make a vegan version, replace regular milk with oat milk, coconut milk, almond milk, or soy milk.
- You can buy chikoo in bulk and then peel, deseed cube and freeze the chikoos in your deep freezer so that you can enjoy chikoo shake and chickoo kheer all year round.
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Quick Overview
Recipe Name: Quick And Easy Chikoo Kheer Recipe | Sapota Kheer Recipe
Author: Ranjeeta Nath Ghai
Description: Sapota Kheer (Chikoo Kheer) is an Indian dessert made with milk, fresh chikoo, sugar, and dried nuts.
Preperation time: 10M
Cook Time: 40M
Total Time: 50M
Type: dessert
Recipe Yield: 6 servings
Recipe Ingredients: 3-4 chikoo (sapota), 1 and ½ litres whole milk (full-fat milk), 3 tbsp short-grain rice, 2 tbsp sugar (or to taste), 4 tbsp mix of almonds, pistachios and cashew nuts (slivered nuts), Saffron for garnishing
Recipe Instructions: Using a paring knife, peel and cut the chikoo in half. Cut the chikoo into small pieces and discard the seeds. The rice should be rinsed with water and soaked in ½ cup of water. Make a coarse paste by blending the pieces in a blender. Let it sit for a while. Boil milk over medium heat in a heavy-bottomed saucepan. Reduce the heat to low once the milk comes to a boil. Drain the rice and add the rice to the pan containing milk. Ensure the rice is well cooked and the kheer has thickened by cooking it for 35-40 minutes. Cooking should be stirred frequently. Add sugar. Cook for another 5-6 minutes after adding sugar. Allow the kheer to cool completely after removing it from the heat. Mix the chikoo puree into the kheer once it has cooled completely. The kheer should be chilled for three to four hours. Serve chilled with slivered nuts.
Recipe Cuisine: Indian
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