Walnut Chikoo Kheer

Ingredients:

• • 4 ripe chikoos (sapodilla)
  • 1 cup walnuts, soaked overnight
  • 4 cups milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands (optional)
  • Chopped walnuts for garnishing (optional)

Preparation:

• Peel the chikoos and remove their seeds. Cut them into small pieces and set aside.
• Drain the soaked walnuts and remove their skins. You can do this by rubbing them between your hands or using a clean kitchen towel.
• In a blender or food processor, grind the peeled walnuts into a smooth paste by adding a little milk to help with the blending process. Set aside.
• In a thick-bottomed pan or a large saucepan, bring the milk to a boil over medium heat.
• Once the milk starts boiling, reduce the heat to low and let it simmer.
• Add the chikoo pieces to the simmering milk and cook for about 10-15 minutes until the chikoos become soft and tender.
• Using a potato masher or the back of a spoon, mash the chikoos in the milk to release their flavors and create a creamy texture.
• Add the walnut paste to the pan and mix well with the chikoo-milk mixture.
• Cook the kheer on low heat, stirring occasionally to prevent sticking, for about 15-20 minutes to allow the flavors to meld together.
• Add sugar to the kheer and stir until it dissolves completely.
• Continue to simmer the kheer for another 5-10 minutes until it thickens to a desired consistency.
• Stir in the cardamom powder and saffron strands (if using) and mix well.
• Remove the kheer from the heat and let it cool down to room temperature.
• Once cooled, refrigerate the walnut chikoo kheer for a few hours to chill.
• Before serving, garnish with chopped walnuts, if desired.
• Serve the kheer chilled and savor the unique combination of flavors and textures.