Chikoo Kulfi is a rich and creamy Indian frozen dessert made with milk and chikoo fruit pulp. Cooling off couldn’t be easier with this simple fruity kulfi. Sweet, creamy, chilled, and refreshing, this sapodilla kulfi is pure heaven in a bite.
Chikoo also known as sapodilla, sapota, chikoo, chico, naseberry, or nispero is an evergreen tree native to southern Mexico, Central America and the Caribbean. The fruit has a sweet, malty flavour and is grown abundantly in India, Pakistan, Malaysia, Thailand, Cambodia, Vietnam, Indonesia, Bangladesh and Mexico.
Kulfi is a frozen dairy dessert often described as a “traditional Indian ice cream.” It’s much denser and creamier than ice cream and comes in various flavours. Kulfi, unlike ice cream, is not whipped.
Chikoo Kulfi Recipe:
Chikoo Kulfi is sweet, creamy, and fruity – the perfect summer treat! So delight your palate with these refreshingly cool dessert.
This easy-peasy sapodilla frozen dessert is purely and utterly sublime. It’s very easy to make, and the toughest part is having to wait for hours for it to cool. But the wait is definitely worth it.
To make sapodilla kulfi, firstly wash and peel the chikoo. De-seed them and keep the chikoo pulp aside.
Now place the chikoo pulp in a mixie jar and puree it. Keep it aside.
Now take ½ cup milk in a small bowl and mix in milk powder.
Stir well to ensure there are no lumps.
Pour the remaining ½ cup milk into a saucepan. Mix in the milk powder mixture and bring it to a boil over medium flame.
Keep stirring frequently to prevent milk from getting scalded at the bottom of the saucepan.
Once the milk comes to a boil, lower the flame and simmer it for about 10 minutes. The milk will start to thicken. Using a spatula, scrape down the sides and bottom of the pan off of any milk solids.
Now mix in brown sugar.
Sprinkle cardamom powder and combine well.
Remove from heat and allow to cool down.
Then add the chikoo puree to the cool milk mixture.
Lightly whip the cream.
Now add the cream to the milk mixture and mix all the ingredients well.
Now pour the kulfi mixture into the kulfi molds.
You can also pour the kulfi into popsicle moulds.
Freeze for 6 hours or overnight.
To unmold, run the kulfi moulds under tap water or dip them in water. Then upturn the mould and tap its base, the kulfi will come out easily.
Remove and serve delicious Chikoo Kulfi with a sprinkling of nuts.
If you are looking for more frozen dessert recipes, then do try out Mango Mousse
Sapodilla Kulfi is a creamy, luscious, and decadent frozen dessert. Freeze it for 4 hours, and you’ll have a dreamy, chikoo-filled treat! So, if you’re looking for a chilled treat to satisfy your sweet tooth, look no further.
Course Dessert
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 10
Calories 120kcal
Author Shil
Ingredients
1cupchikoo pulp
1cupfull fat milk
1cupfresh cream
4tbspmilk powder
4tbspbrown sugar
½tspcardamom powder
Instructions
To make sapota kulfi, firstly wash the sapota and peel the skin. Remov the seeds and keep the pulp aside.
Now place the sapota pulp in a mixie jar and puree it. Keep aside.
Take half cup milk in a small bowl and stir in milk powder.
Heat the remain milk in a deep sauce pan and add the milk powder mixture to it. Stir constantly with a spatula to prevent the milk from scalding.
Once the milk comes to a boil, lower the flame and simmer for 10 minutes.
Add brown sugar to the milk mixture. Stir well till the sugar dissolves.
Sprinkle cinnamon powder and turn off the gas. Remove the milk mixture from heat and allow it to cool down
Then add the sapota puree to it and mix well.
Lightly whip the cream and add to the milk mixture. Combine well.
Then pour the sapota milk mixture into kulfi moulds.
Place the molds in the freezer for at least 6 hours or overnight.
To unmold, run the kulfi molds under tap water or dip then in water for 1-2 minutes. Then upturn the molds and tap the base, the kulfi will slide out easily.
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