Chikoo Rava Kesari (Sapota Kesari ) Recipe | Mallika Badrinath

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Chickoo Kesari / Sappotta Kesari
INGREDIENTS
Fine Rawa – 1 Cup
Water – 2 Cups
Chickoo Pulp – 1 Cup
Sugar – 1 Cup (Level)
Almonds & Cashews – As Required
Nutmeg Powder – 2 Pinches
Cardamom Powder – 2 Pinches
Ghee – 2 Tblsp

METHOD
1. Remove Outer Skin, Seeds and puree the Sapotta in a mixer jar, using very little water.
2. Heat ghee in a pan. Fry almonds and cashews, take out in a plate.
3. Fry rawa in the same ghee, until it changes in colour.
4. Pour boiling hot water and cook for few minutes.
5. Add sugar, mix well and continue cooking.
6. When it turns little thick, pour chickoo pulp, all the powders, cook for few minutes in reduced flame.
7. Add ghee at the end, remove and decorate with fried nuts.