Chickoo halwa is one of the mouth-watering sweet dishes prepared from sapodilla/sapota (in India) fruit. This sweet recipe can be served as a snack or an after meal dessert. Chickoo halwa is one of the popular desserts which are served during the festive season or on any special occasions and this is one of the Diwali Sweets.
I suggest you select well-ripened fruit for this recipe to get a better taste. Apart from its taste, it is good for your health although it is rich in calories. Based on your taste buds we need to adjust sugar levels and khoya to this recipe.
When we make chickoo juice we usually add raw milk to avoid stickiness to our mouth, similarly if you feel sticky then we may add little milk and sugar while making the paste.
Khova added to this recipe will not only enhance its flavor but also give you granule texture. People who are weight conscious should take it in small quantity.
Chickoo Halwa, How to Make Chikoo Halwa, Chikoo Halwa with Khoya
- Chikoo fruits- 6
- Milk - 1/2 teacup
- Sugar - 1/4 cup
- Khoya - 150 gms.
- Cochineal essence - 2-3 drops
- Ghee - 1 tbsp
- Almond or walnut for garnishing
How to Make Chickoo Halwa Recipe:
- Peel the skin of chikoo fruit, blend it to a fine paste.
- Boil the milk in a heavy saucepan.
When the milk turns slightly thick, add khoya chikoo paste and cook, stirring in a uniform way.
- After some time add little ghee and sugar. Cook on low flame stirring continuously till ghee oozes out.
Chickoo halwa is ready. Serve hot, garnished with almond or walnuts.