Description
A delicious creamy kheer made with chikoo (sapota) and milk, garnished with nuts.
Ingredients
Scale
- 3–4 chikoo (sapota)
- 1 and ½ liters whole milk (full-fat milk)
- 3 tablespoons short-grain rice
- 2 teaspoons granulated white sugar (or to taste)
- 4 tablespoons slivered nuts (almonds, pistachios, and cashew nuts)
Instructions
- Rinse the rice with water and soak it in ½ cup of water for 20 minutes.
- Peel the chikoo using a paring knife and cut it in half. Discard the seeds and cut the chikoo into small pieces.
- 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.
Notes
- Ensure that the rice is soaked properly for better texture.
- Adjust the sugar based on sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg