Chikoo Ka Halwa…yes y’all read it right, the halwa made of chocolate-brown white patato await alike rock fruit, Chikoo, also known as sapota or sapodilla. The best purpose of living inwards the foothill of Himalayas is that every twenty-four hr catamenia our fruit handbasket is bestowed with bountiful of the local produce. From deep blood red cherries to sweetness smelling apricots nosotros create got them all embellished inwards the trees around the vicinity, 1 such rock fruit is Chikoo.
It makes an appearance twice inwards the seasonal cycle, in 1 lawsuit during the summertime in addition to hence sometime around winter. Neither of its seasonal emergence from the hibernation e’er evoked a feel of glee inwards me. With its humble appearance, ordinary aroma in addition to subtle flavour, this rock fruit never fascinated my sense of savor buds. Even my mother’s several attempts to convince me close the salutary features of this special rock fruit weren’t able to modify my persuasion until recently.
On 1 afternoon when the conditions was staged for windy thunderstorm followed past times heavy rainfall, a telephone band from the neighbour’s human being Fri wake me upwardly from daydreaming. Stepping out of the bed inwards midst of the post-lunch nap is non purpose of my everyday routine. That twenty-four hr catamenia I made an exception to this catnap dominion to choice Chikoo fallen from the tree inwards their backyard, laden inwards the mud in addition to grass, waiting for someone to accept them habitation earlier the torrent of pelting crush them up.
For side past times side few days, really quietly Chikoo were sitting inwards the refrigerator underneath the summertime starfruit, mangoes. Then spell cleaning the attic, I spotted this recipe of Chikoo ka Halwa inwards a ragged magazine from 80’s, constitute inwards the stack of fleck piled upwardly from years to dispose of. It was tough non to strive for the creation of the halwa, post-reading such an odd recipe in addition to that too when in that place was no definite fate decided for the Chikoo’s sitting inwards the fridge.
Post rigorous stirring halwa practise the halt effect is a bowl of caramelized fudge having sense of savor notes similar to that of a nighttime melted chocolate. There is some magical grandmother play a joke on inwards the recipe which turned evidently flavour of Chikoo into a deliciously delectable dessert. The rock fruit transformed itself into a deep chocolate-brown halwa of burnt saccharide similar savour yet leaving behind the traces of its aroma in addition to indigenous taste, igniting the spark of dearest inwards me for Chikoo. Here is the recipe of Chikoo ka Halwa
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Chikoo Halwa Recipe
- 5 – 6 chikoo sapota
- 1 Cup khoya/mawa grated or crumbled
- 2 tbsp ghee
- 1/3 Cup Sugar or to taste
- 3 – 4 green cardamom pods crushed
- 1 tbsp pistachio slivers
- 1 tbsp almond slivers
To ready the Chikoo Halwa, get-go pare the chikoo. Remove the rock from the centre of the fruits in addition to cutting the pulp into pocket-size pieces.
In a mixer grind the chikoo pieces into smoothen paste. Transfer to a bowl in addition to laid aside.
In a heavy bottomed skillet estrus a tablespoon of ghee over medium heat. Add the crumbled mawa inwards the ghee in addition to roast till it turns low-cal pinkish inwards colour, stirring at regular intervals hence that mawa does non stick to the bottom of the skillet. Once roasted transfer to a bowl in addition to laid aside.
Now accept it out inwards a bowl.
Pour remaining 1 tabular array spoon ghee into the same skillet in addition to estrus it well. Add the Chickoo glue in addition to roast over medium estrus until it gets thick inwards consistency in addition to come upwardly together leaving the sides of the pan.
Add saccharide in addition to crushed cardamom into this glue in addition to ready till the saccharide completely dissolves into the paste. Cook for five – six minutes to a greater extent than over medium heat, stirring continuously.
Now add together the roasted mawa inwards the chikoo glue in addition to stir to combine. Keep on stirring the halwa in addition to brand certain that the halwa should non stick at the bottom of the pan. The halwa should come upwardly together in addition to no lumps of mawa should rest inwards the halwa. Turn off the heat.
Garnish Chikoo Halwa amongst almond in addition to pistachio slivers.
Serve Chikoo Halwa warm amongst a hot loving cup of tea for the eventide teatime snack or for the dessert later on an elaborate Indian primary course of written report meal.
Incoming search terms:
- chikoo halwa without mawa