Forget the chikoo milkshake and instead try these satisfying desserts that are light and creamy and packed with wholesome flavors. Apart from being super juicy and having an earthy flavor, chikoo is also high in fiber vitamins, and minerals.
1. Chikoo Coconut Milk Pudding (Serves 4)
Ingredients
- 400 ml coconut milk
- 250 ml water
- 8 gm china grass strands
- 50 gm sugar
- Pinch of salt
- Small pinch of matcha powder, optional
- 4 chikoos large, peeled and chopped
Instructions
- Soak the china grass strands in 100 ml of water for 15 minutes. China grass is also known as agar agar. In case you can’t find it, try gelatin, but heads up, it’s neither vegan nor veg.
- In a saucepan, pour the coconut milk, the remaining water, and add the sugar and salt. Cook on low heat, making sure it does not boil.
- As soon as the mixture steams, quickly add the soaked china grass along with the water and cook until the strands are completely dissolved. Ensure you cook on a very low flame.
- Turn off the heat and add the matcha powder, if using. For a smooth experience, mix the matcha in a little bit of water before adding to the pan.
- In a bowl, add half the chopped chikoos to the bottom. Pour the prepared pudding mixture over them and allow it to settle to room temperature.
- Top with the remaining chopped chikoos and refrigerate until serving.
2. Chikoo Kulfi (Makes 12 kulfis)
Ingredients
- 10 large chikoo
- 200 ml full-fat milk
- 200 ml fresh cream
- 4 tbsp milk powder
- 3-4 tbsp brown sugar
- ½ tsp cardamom powder
Instructions
- Peel the chikoos with a sharp knife. Cut eight of them into quarters and puree the quarters in a food processor. Set the puree aside.
- Chop the remaining two chikoos into small pieces and set them aside.
- Take half a cup of milk from the measured amount and mix it well with the milk powder.
- Pour the milk-powder mixture into a deep saucepan along with the remaining milk. Bring it to a boil over medium heat, stirring frequently to prevent burning at the bottom.
- Once the milk comes to a boil, reduce the heat and simmer for five to eight minutes until the milk becomes slightly thicker. Scrape any milk solids from the sides and add them back to the simmering milk.
- Add the sugar and cardamom powder, mix well, and allow the milk to cool down.
- Add the chikoo puree to the cooled milk mixture.
- Lightly whip the cream and add it to the milk-chikoo mixture. Gently whip to combine.
- Add the chopped chikoos to the mixture.
- Pour the kulfi mixture into molds and freeze for two hours or overnight.
- To unmold, run the mold under tap water or dip it in water, then run a knife along the sides to release the kulfi.
3. Chikoo Kheer (Serves 6)
Ingredients
- 3-4 chikoo
- 1.5 liters full-fat milk
- 3 tablespoons short-grain rice
- 2 tsp granulated sugar ( to taste)
- 4 tbsp slivered nuts (mix of almonds, pistachios and cashew nuts)
Instructions
- Rinse rice well, until the water runs clear, then soak it in ½ cup of fresh water for 20 minutes.
- Peel the chikoos, discard the seeds, and cut the flesh into small pieces. Blend the pieces into a coarse paste.
- In a heavy-bottomed pan, heat the milk over medium heat, stirring frequently to prevent scorching.
- 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, stirring frequently, until the kheer has thickened and the rice is cooked well. Add the sugar and cook for another five to six minutes.
- Remove the pan from the heat and let the kheer cool completely. Once cooled, add the chikoo puree and mix well.
- Chill the kheer for three to four hours and garnish with slivered nuts and serve chilled.