Name: Creamy Chickoo Kheer: A Delicious Indian Dessert
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 1 ltr Milk; 1 packet Gits Basoondi Mix; 4 Sapodilla (chickoo, ripe sapodillas are essential for optimal sweetness.); 1/4 cup Caster Sugar (adjust to your preferred sweetness level.); 2 tbsp Pistachios (chopped or slivered; can substitute with almonds or a mix.); 1 tsp Rose Petals (dried, for garnish; optional.)

Creamy Chickoo Kheer: A Delicious Indian Dessert

2 hours 10 minutes

1232 reads

4.60 from 5 votes

Indian

About Creamy Chickoo Kheer: A Delicious Indian Dessert

Indulge in the creamy delight of Chickoo Kheer, a unique Indian dessert featuring the luscious sweetness of sapodilla (chickoo) and the rich texture of basundi. This easy-to-make recipe combines the natural sweetness of the fruit with creamy milk and a touch of sugar, creating a perfect balance of flavors.

As my very first recipe on Plattershare, I'm thrilled to share this special treat with you. Perfect for a comforting dessert or a light breakfast, this Chickoo Kheer is sure to impress. Get ready to savor every spoonful!

The addition of crunchy pistachios and fragrant rose petals adds a delightful textural and aromatic dimension. Stay tuned for more delicious recipes to come!

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Recipe Time & More

Prep10

Cook2

Total2 10

Calories85 kcal

Serves

Served AsBreakfast Desserts

Recipe TasteCrunchy Sweet

Ingredients

For the Basundi:

▢ 1 ltr Milk
▢ 1 packet Gits Basoondi Mix

For the Chickoo Puree:

▢ 4 Sapodilla chickoo, ripe sapodillas are essential for optimal sweetness.

For Sweetening and Garnish:

▢ 1/4 cup Caster Sugar adjust to your preferred sweetness level.
▢ 2 tbsp Pistachios chopped or slivered; can substitute with almonds or a mix.
▢ 1 tsp Rose Petals dried, for garnish; optional.

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Instructions

Prepare the Chickoo Puree

Peel and remove the seeds from the sapodillas. Puree the chickoo flesh in a blender until completely smooth.

Make the Basundi

In a saucepan, heat the milk over medium heat. Add the Gits Basoondi mix according to package instructions, stirring continuously to prevent sticking or burning. Allow to simmer and thicken. Once the basundi has thickened, remove from heat and let it cool completely.

Combine and Chill

Gently fold the chickoo puree into the cooled basundi. Add castor sugar and stir until well combined and the sugar is dissolved. Taste and adjust sweetness as needed.
Refrigerate the kheer for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the kheer to chill thoroughly.

Garnish and Serve

Before serving, garnish the Chickoo Kheer generously with chopped pistachios and dried rose petals. Serve chilled and enjoy!

Recipe Notes

Expert Tips for the Best Chickoo Kheer:

Use ripe, sweet sapodillas for the best flavor. Overripe sapodillas will provide a softer, more intense chickoo taste.
For a richer flavor, you can use full-fat milk for the basundi.
If you don't have Gits Basoondi mix, you can make your own basundi by simmering milk until it reduces and thickens.
Feel free to experiment with other nuts and spices, such as cardamom or saffron, to enhance the flavor profile of your kheer.