Chikoo Kheer
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)
Instructions
- Peel the chikoo using a paring knife and cut it in half. Discard the seeds and cut the chikoo into small pieces.
- Rinse the rice with water and soak it in ½ cup of water.
- 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.
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