Chikoo Malai Royale

Name: Chikoo Malai Royale
Total time: 2100 s
Yield: 4 people
Cuisine: Indian
Ingredients: 5-6 ripe chikoo (sapodilla), peeled and mashed; 1 cup milk powder; 2 tbsp ghee; 2 tbsp chopped nuts (almonds, pistachios); 1/2 cup Milk; 2 pack Amul Gold full-fat milk; 1/2 cup sugar (adjust to taste); 1 cup milk powder; 1/2 teaspoon cardamom powder; 2 tablespoons chopped nuts (almonds, pistachios); Few strands saffron; strands Rose pattles,some sugar balls,nuts saffron

Janki Badiyani @parthesh

#CA2025
This is a rich and creamy dessert made with ripe chikoo (sapodilla), malai milk , and nuts, giving it a royal touch.

Janki Badiyani @parthesh

#CA2025
This is a rich and creamy dessert made with ripe chikoo (sapodilla), malai milk , and nuts, giving it a royal touch.

Saved

Ingredients

35 minutes

4 people

5-6ripe chikoo (sapodilla), peeled and mashed
1 cupmilk powder
2 tbspghee
2 tbspchopped nuts (almonds, pistachios)
1/2 cupMilk
For royal milk
2 packAmul Gold full-fat milk
1/2 cupsugar (adjust to taste)
1 cupmilk powder
1/2 teaspooncardamom powder
2 tablespoonschopped nuts (almonds, pistachios)
Few strands saffron
For garnishing
strandsRose pattles,some sugar balls,nuts saffron

Saved

Steps

35 minutes

1

Peel and mashed the chikoo
2

Heat ghee in a non-stick pan on low-medium flame.
Add the chikoo puree and saute for 2-3 minutes until it thickens slightly.
3

At this stage if u want to add 2 tbsp coco powder or Hershey's syrap u can add for colour I have add
4

In a small bowl, mix 1cup milk powder with ½ cup warm milk (from the pan) to form a smooth paste.
5

Add this paste back to the pan
Stir continuously on low heat for about 10 minutes.
Add sugar and continue to stir. The mixture will loosen initially but will thicken as it cooks.
6

Add cardamom powder and mix well.
Continue cooking until the mixture leaves the sides of the pan and forms a dough-like consistency.
7

Grease a plate with ghee and pour the mixture onto it.
Spread it evenly and sprinkle chopped nuts on top.
Let it cool for an hour, then cut into squares or diamonds.
8

For milk
9

In a heavy-bottom pan, heat 2 pack of milk on low flame. Stir occasionally to prevent burning.
10

In a small bowl, mix 1cup milk powder with ½ cup warm milk (from the pan) to form a smooth paste.Add this paste back to the pan and stir continuously.
11

Cook on low heat while stirring frequently until the milk thickens (about 10-15 minutes).
12

Add sugar, cardamom powder, nuts and saffron strands. Stir well.
13

Continue cooking until you get a thick, creamy consistency.
Scrape the sides of the pan and mix the thickened milk back in.
14

And after room temperature milk put in refrigerator for 2 hours for chilling
15

Now serving with Take small dessert cups or shot glasses.
Pour a little Rabdi at the base.
Place a small chikoo pieces on a top
Garnish with chopped nuts, saffron, rose pattles and sugar ball for looks royal
16

Now enjoy this delicious dessert 🍨