Chikoo Kesari

Chikoo Kesari

You can find the original recipe here


  1. Chikoo /Sapota (Peeled and deseeded)- 4 nos
  2. Roasted Semolina-1 cup
  3. Water- 2 1/2 cup( appr)
  4. Sugar- 3/4 to 1 cup ( or to taste)
  5. Cardamom powder- 1/2 tsp
  6. Ghee-4 tsp
  7. Cashew  nus( chopped)- 1 tbsp
  8. Raisins- 1 tbsp


  • Add chikoo to a blender and blend to form a smooth paste.Keep aside.
  • Heat 2 tbsp ghee in a pan and fry the cashew nuts and raisins and keep aside.
  • Add the chikoo puree to the same pan and cook for  5 minutes on a medium low flame.
  • Pour water and bring it to a boil.
  • Now slowly add the roasted semolina ,stirring well as you do so.Cover and cook for 3 to 4 minutes  on a medium low flame.
  • Now add sugar and stir continuously to break the lumps if any.
  • Add cardamom powder,cashew nuts and raisins and mix well.
  • Add the remaining 2 tbsp ghee and cook until it leave the sides of the pan, or for  about 2 to 3 minutes.
  • (You can serve it as it is  or lightly grease a tray and pour the kesari  into it and level it with a spatula , allow it to cool before cutting it into desired shapes.)
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