I always liked the grainy texture in this fruit which only recently I realized gave it a malted taste. If nothing else, I can have the popular chikoo milkshakes which have a flavor of the malted milkshakes, the older cousins of the current milkshakes. Frozen chikoo slices have a sourness and so does the pulp of chikoo, with its dose of preservatives.Ĭasual wandering around a newly opened a grocery store, I spotted a Chikoo Pulp can, and was immediately excited to use that. So in the twenty-five years that we left India, eating this favorite fruit has been a rare opportunity. Even if I get some fresh chikoos, they do not ripen well. The chance of getting to eat fresh chikoo that is nicely ripened is very slim in US. It is known for its sweetness and malty flavor, and this has been a favorite fruit of mine.
CHIKOO DESSERT SKIN
Its skin is rough brown and the ripened flesh has a nice brown color. A berry like fruit with dark black almond shaped seeds. “Chikoo” is also a pet name for young kids, in many Gujarati households, including mine! The fruit is also known as sapodilla or zapota or sapota. Chikoo Ice Cream with Cinnamon Rose Mintchip is made from a highly popular Asian and Mexican fruit. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag. If you happen to try this Chikoo Kulfi Recipe leave a comment, let me know how it turned out. In such case, you may replace almond meal with one medium chikoo and one and a half tablespoon of milk powder.ĭo let me know in the comments below how do you like your kulfi – smooth or textured? This got me thinking that there might be others like her who don’t like the added crunch in the smooth texture of kulfi either. Variation: As I was happily licking away the chikoo kulfi, realised how my co-sister likes her icecream smooth without any nuts for garnish. Twist and gently pull (do not force) the kulfi out and enjoy!Īlternatively, you can also warm up the sides of the mould by rolling between your palms. Take care and do not let water enter the kulfi mould. Freeze for upto 8-10 hours for best results.ĭe-moulding: Remove the foil and dip the sides of the mould in a bowl of water at room temperature. Mix well such that no lumps remain.ĥ) Mix well and ensure there are no lumps left.ħ) Cover the tops of the moulds with aluminium foil.Ĩ) Pierce the foil and stick a skewer/ icecream stick in. Transfer to a mixing bowl and add fresh cream. Do not run in spells more than 30 seconds else almonds will release oil and lose texture too.įor the best result, freeze kulfis overnight.ġ) Rinse, peel and blend the chikoos to a fine paste. To made almond meal, pulse almonds 3-4 times in a small blender jar. It as just the right amount of texture to kulfi. My husband prefers having a little texture in the kulfis, so I have added almond meal in it. I personally do not prefer frozen chunks of fruit in kulfis/popsicles and tend to avoid using them so.Ĭhikoo pulp is mixed well with fresh cream, milk powder and condensed milk ensuring there are no lumps. If you like frozen fruit, you may also add small chunks of it in kulfi. This way it becomes easy to incorporate into the kulfis.
To make Chikoo Kulfis, I skinned the chikoos, cut them in halves, removed all the seeds and the pith. But this instant kulfi method has worked it’s charm for quite a while now and Malai Kulfi, Mango Kulfi, Paan Kulfi, Litchi Kulfi, and Thandai Kulfi made using this technique have been a super-duper hit (if I may say so) amongst family and friends. I haven’t had much success with that process yet. This is an instant kulfi recipe which means there is no cooking involved and no boiling/ reducing milk. So created these Chikoo Kulfis and now I can relish them for a wee little longer. I love kulfis of all flavours and my chikoos were ripening too fast to be consumed in time.
Often mango season overlaps with chikoo season and it becomes difficult to choose between which one to eat. The most popular of all is the Chikoo Milkshake, and Chikoo Icecream.Ĭhikoo Kulfi is my attempt at creating a frozen dessert with this seasonal fruit. I personally find their skin has smoother texture and the flesh much sweeter.Ĭhikoo is absolutely delicious to consume as is. Look for the longer variety of the fruit. Broadly speaking, I feel they are two kinds – one with rounder fruits and the other oval, a bit longer with pointy ends. When ripe, the flesh varies from yellow to shades of brown and sometimes reddish-brown, and may be smooth or of a granular texture. Smooth texture ones will work the best in the recipe here.
It is widely grown in South Asia including India and almost thought that it is native variety here, but turns out it isn’t.Ĭhikoo fruit has an exceptionally sweet, malty flavour. I was pleasantly surprised to find that this fruit is native to Southern Mexico, Central America and the Caribbean. Chikoo/ Sapota/ Sapodilla is a tropical fruit.
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