Ingredients

The following ingredients have 6 Servings
  • 3-4 chikoo (sapota)
  • 1 and 1/2 litres whole milk (full-fat milk)
  • 3 tablespoons short-grain rice
  • 2 teaspoons sugar (or to taste)
  • 4 tablespoons slivered nuts (I used a mix of almonds, pistachios and cashew nuts)

Instruction

  • Rinse the rice with water and soak it in 1/2 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.