- 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
Wash and remove the skin and seeds from sapota. Cut it into medium size pieces and grind it into a fine paste.
Put this fruit paste in a thick bottomed kadai and add sugar. Stir continuously on medium flame till it thickens slightly. Add little warm water to the milk powder and make a thick paste. Add this also to the halwa. Stir well. Then add ghee and mix well. After adding the ghee, the halwa will leave the sides of the vessel. Add cardamom powder and mix well. Remove from stove.
Note: You can add fried nuts to the halwa. Instead of cardamom, you can add few drops of any desired essence. You can use milkmaid or cream instead of milk powder.