Sapota halwa, also known as chikoo halwa, is a delicious and unique dessert that is popular in India. The rich and creamy texture of this halwa is achieved by cooking ripe sapotas with ghee, sugar, and milk until it reaches a thick consistency. The addition of nutty almonds, fragrant cardamom, and crunchy cashews elevates the flavor profile of this sweet treat. Whether enjoyed warm or chilled, sapota halwa is sure to satisfy your sweet tooth and leave you craving for more.

Sapota (Chikoo) Halwa

Recipe by S Kamala

Course: DessertCuisine: Indian, TamilDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Savor the rich and velvety pleasure of sapota halwa, a beloved Indian dessert made from succulent sapotas, clarified butter, sugar, milk, and a blend of fragrant spices.

Ingredients

Sapota (Chikoo) – fully ripe – 3 to 4 Nos (Big size)
Milk powder – 3 tablespoons
Sugar – 5 to 6 tablespoons
Ghee – 3 tablespoons
Cardamom Powder – ½ teaspoon

Directions

Wash the sapota, then peel and deseed it. Chop it into medium-sized pieces and blend into a smooth paste.
Transfer this paste to a thick-bottomed kadai, add sugar, and stir continuously over medium heat until it begins to thicken.
Mix a little warm water with the milk powder to form a thick paste and add it to the halwa, stirring thoroughly.
Next, incorporate ghee and continue to mix well. Once the ghee is added, the halwa will start to separate from the sides of the kadai.
Stir in the cardamom powder thoroughly and then remove from the heat.
Note: Fried nuts can be added to the halwa for extra texture.
Alternatively, a few drops of your preferred essence can replace cardamom. If desired, milkmaid or cream can be used in place of milk powder.

Sapota (Chikoo) Halwa