Chikoo farming in india how to#
Chikoo farming in india full#
Chikoo farming in india free#

Propagation takes a Sapodilla tree 5 to 8 years to bear fruit.

For diabetic friendly kulfi replace sugar with stevia or erythritol.Sapota Propagation: Sapota Propagation is from Seeds and cuttings.

Ideal as a fruity dessert for kids as long as the quantity of sugar used is less.

Ideal for fasting days as no flour is used.

As mini dessert option, I sometimes set it silicon ice trays.

Cover them with foil, and make a tiny hole, insert the ice cream stick or cocktail stick through it. Just before serving cut them into squares or cubes.

Chikoo farming in india how to#

Here are some ideas how to still set kulfi: While kulfi molds are easily available these days, but if you don’t have, don’t fret. I’ve used only 3 tbsp as the fruit was sweet and also we don’t like our desserts to be too sweet. The amount required will depend on how sweet the chikoo is.

Chikoo farming in india free#

Brown Sugar – I used brown sugar but feel free to use any sugar of your choice.

Chikoo farming in india full#

Milk Powder – best to use full fat milk powder.

Full Fat Milk – it is best to use full fat milk for a more creamier texture.

Ripe, must peel off the skin, remove, the seeds. Ingredients required for Chikoo Kulfi / Sapodilla Kulfi And I don’t regret using sapodilla at all. I was going to use strawberries but then chikoo or sapodilla came along. So many options like semolina, strawberry, sesame seeds, starfruit, saffron, snow peas, shallot, sage, spinach, sultana, sweet potato. This month we have to use any ingredient whose English name begins with S.

Kesar Badam Pistachio Kulfi– traditional kulfi made by using milk solid – khoya or mawa.Ī – Z Recipe Challenge group started by fellow bloggers Vidya and Jolly, is themed based.

Mango Kulfi – using cornstarch or arrowroot or tapioca flour to thicken the mixture.

The whole process of making the kulfi mixture is quickened as sweetened condensed milk is used.

Quick Kulfi – I’ve used mango puree and served it with passion fruit.

Adding homemade Thandai Powder makes it very flavorful.

Thandai Kulfi – I like to make this during the Holi festival.

I stored them in the fridge hidden from my hubby as I wanted to make kulfi. After a while, a few more began to ripen. It was like a game of patience, one a day. Every day would check if they ready to eat. When he came to visit us he brought a huge basket of chikoo for us.

Hubby’s friend owns a dairy farm and he has a few fruit trees too – mango, papaya, lemon and chikoo. So are you wondering how I made Chikoo Kulfi/ Sapodilla Kulfi? No we don’t get frozen chikoo. Sometimes, I find some at the Green grocer but they don’t ripen and I land up throwing them in the bin. Generally, here in Kenya we don’t get chikoo or sapodilla often. Sometimes cornflour or custard powder too is added. Some use milk solid, khoya or mawa to quicken the process of thickening the milk. Many still use metal cones, but nowadays you may find kulfi set in little clay pots or in ice lolly molds. Fruit puree are added according to the season. Nowadays Kulfi flavors range from traditional nuts and saffron one to chocolate ones and paan flavoured ones too. The mixture was poured into metal cones and immersed in slurry ice till it sets. During the Mughal era pistachio and saffron were commonly used to make kulfi. Kulfi is prepared by boiling full fat milk till it becomes thick. The word kulfi comes from the Persian word Qufli which means covered cup. It is believed that this frozen dessert originated during the Mughal rule in the 16th Century. Moreover, Kulfi mixture is not whipped like we would for an ice cream mixture. In fact, Kulfi tends to be more dense and less creamier. However, there is a difference between ice cream and kulfi. Its the traditional ice cream for that region. Kulfi or Qulfi is a frozen dessert that is very popular all over the Indian Sub Continent. I know many don’t like it as sometimes its leaves a gummy feeling on the lips. Whenever I’m in Bangalore and its chikoo season, I have one every single day.

In India it grows abundantly in the state of Karnataka. This fruit is native to Mexico, the Caribbean and Central America. It is a sweet fruit that is brown in colour and grows on an evergreen tree. Perfect summer time treat. First, lets clear what is chikoo? Chikoo is the Hindi name for sapodilla (pronounced as sapo-diya) or sapota. Jump to Recipe - Print Recipe EVENT: A- Z RECIPE CHALLENGE THEME : AN INGREDIENT BEGINNING WITH THE LETTER S RECIPE: CHIKOO KULFI/ SAPODILLA KULFI What is Chikoo Kulfi/ Sapodilla Kulfi?Ĭhikoo Kulfi/ Sapodilla Kulfi is a delicious creamy fruity frozen dessert, easy to make and not too sweet.