Friday, March 1, 2013

Chickoo Halwa

1 cup = 120 ml measure


Chickoo/ Sapodilla - 12
Milk - 3 cups
Milk Powder - 1 cup
Fresh Cream - 1 cup
Sugar - 1 cup
Ghee - 1/4 cup
Cardamom Powder - 1 tsp
Almond Flakes - 1/4 cup


  1. Peel the chickoo fruits. Discard the seeds.
  2. Blend chickoo pulp into a smooth paste.
  3. In a thick bottomed pan, mix chickoo blended chickoo pulp, milk powder, milk, fresh cream, sugar and cardamom powder.
  4. Place the pan on high flame. Stir it thoroughly using a long handled ladle to avoid it spluttering over you.
  5. When it comes to boil lower the flame and let it cook until it thickens. Keep stirring occassionally.
  6. Once it thickens little bit, keep stirring continuosuly.
  7. Add half the portion of ghee. Mix well and keep stirring.
  8. When it starts to form a lump, add the remaining ghee and almond flakes. Mix well.
  9. Serve hot.


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