Chikoo a.k.a sapodilla is very familiar fruit. This is also known as sapota in India . The amazing tasty fruit sapodilla is brown in colour and carries many health benefit too. It has a black bean like seed and has a texture like kiwi fruit.
This fruit can be eaten with its skin for maximum benefits. Eating chikoo regularly helps to maintain good blood pressure and blood circulation. If you need healthy hair then must have one chikoo a day. Chikooes are also wonder fruits for babies, it doesn’t cause any allergic and deemed to be safe.
Festivals in India bring lot of joy, fun and many exotic food. Not only sweets but savories also our delight. This deliciously made chikoo halwa is such a attention seeker dish and everyone’s loves it. I made this during Makar sankranti but didn’t get enough time to post. Sorry for late but do try this chikoo halwa as chikoo is the seasons delight.
Sapodilla halwa a.k.a Chikoo ka Halwa
Peel chikoo and cut into chunks.
Sift the chunks into a blender and blend into puree.
Heat 2 tbsp ghee in a pan, add chikoo puree and stir.
Stir in low medium flame till the chikoo puree seems , moisture burns.
Add milk , stir once. Let it cook for 5-6 minutes in low flame.
Add mawa and stir again .
When mawa mixes with the mixture completely, add sugar and cardamom powder.
The mixture will be lil watery , so it need to be cooked for 2 minutes more till the mixture dry up completely.
Add rest of the ghee and cook for few minutes more.
Remove the halwa when it leaves sides of the pan .
Enjoy the delicious chikoo halwa with sliced cashew nuts on it.
- Don’t reduce the amount of ghee.
- I agree the amount of ghee is little more but it makes the halwa heavenly.
- Dry fruits can be added along with sugar when the halwa is being cooked.