Quick & Easy Chickoo Halwa (Sapota Halwa)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Chickoo halwa is one of the mouth-watering sweet dishes prepared from sapodilla/sapota (in India) fruit.
Course:
Dessert, Sweets
Cuisine:
Indian
Diet:
Gluten Free, Vegetarian
Keyword:
Chickoo Halwa, chiku ka halwa, fruit halwa, sapota halwa, vrat sweet
Servings: 4
Calories: 160 kcal
Ingredients
- - 500 g ripe chickoo sapota, peeled, deseeded, and mashed (approx. 1.5 cups pulp)
- - 3 tbsp desi ghee divided
- - 1/2 cup full-fat milk warm (or 3 tbsp milk powder)
- - 3 to 4 tbsp sugar adjusted to fruit sweetness
- - 1/2 tsp green cardamom powder
- - 10 to 12 cashew nuts halved
- - 8 to 10 almonds sliced
- - 1 tbsp raisins optional
Instructions
-
Peel and deseed ripe chickoos; discard central white membrane and mash coarsely with a fork.
-
Heat 1 tbsp ghee in a heavy pan on medium-low flame. Fry cashews, almonds, and raisins until golden; set aside.
-
Add remaining 2 tbsp ghee to the pan. Add mashed chickoo pulp and saute on medium flame for 5-7 minutes until moisture evaporates and ghee starts separating.
-
Pour in warm full-fat milk. Reduce flame to medium-low and stir continuously for 4-6 minutes until the liquid is fully absorbed.
-
Add sugar and green cardamom powder. Cook for another 3-4 minutes until glossy, thick, and pulling away cleanly from the pan bottom.
-
Fold in the roasted dry fruits, turn off flame, and serve warm.
Recipe Notes
- Mash by hand with a fork instead of blending to retain the signature grainy (danedar) mouthfeel.
- Taste the raw sapota first; naturally sweet fruit needs only 2 to 3 tbsp of sugar.
- Ensure the milk is warm to prevent thermal shock and curdling.
Storage:
- Refrigerate in an airtight container for up to 4 days. Reheat gently in a pan with a splash of milk.