Chikoo jaggery Kulfi/ Sapota Bella Candy

This is a simple recipe to prepare chikoo kulfi with milk and jaggery. It tastes great and surely a treat if you love kulfi. Usually chikoos will get ripened all at once in a lot and surely there will be a question how to finish them. Then, the answer will be either milkshake, halwa or this tasty kulfi. The natural sweetness of this fruit calls for less sweetener (sugar/jaggery) making it best suitable fruit for desserts. Check for my post on Dry fruits Kulfi / Homemade creamy ice candies with nuts

Here you go with the recipe.
Preparation time: 6 hours
Cooking time: 15 minutes
Serves: 8 Kulfis
Well ripe Sapota/ Chikoo – 6-8 or 1.5 cups puree
Milk – 1.5 cups/ 150ml
Jaggery powder – ¼- ½ cup, adjust according to the taste & sweetness of chikoo
Corn flour – 1 tsp
Coconut powder/ grated coconut – 1 tbsp (optional)

  • Wash, peel the fruits and remove the seeds. Chop roughly.
  • Take a mixer jar, add coconut gratings and pulse couple of times to powder it. Add chopped chikoo, powdered jaggery & blend it to get the puree.
  • Now take a thick bottomed vessel, pour in the milk and bring it to boil.
  • Take a spoonful corn flour in a separate bowl; mix well with 2 tbsp of water. Add this to the boiling milk. Boil in low flame stirring frequently, until you get a thick consistency.
  • Switch off the heat, allow cooling.
  • Add the chikoo, coconut & jiggery mix to the milk still warm. Mix well.
  • Pour this in each kulfi mould, close with its lid. Keep in freezer for at least 6 hours.
  • Enjoy delicious kulfis after 6 hours of freezing!

If Kulfis don’t come out clean attaching to its stick while unmoulding, dip the form in a glass of hot water and then try.