iamgasil.blogg.se - Frozen chikoo milkshake

#FROZEN CHIKOO MILKSHAKE SKIN#

Pour into a milkshake glass and serve immediately.

Blend the chickoo, milk, vanilla extract and sugar in a blender until the chickoo has blended well and the shake turns creamy.

Chickoo, ripe – 8 slices, defrosted if using frozen or use fresh.

You could use this to make the milkshake.

In the US you could find frozen ripe chikoo in almost all Indian stores.

Now, this is my husband’s favorite milkshake too. You’ll be surprised to see the creamy constituency of the shake as if it has heavy cream added in it. Just the chickoo when blended with milk and sugar made the milkshake unbelievably creamy and sweet. This enhances the taste of the chickoo shake greatly. Most of the milkshake shops in India add vanilla ice cream as well. I just blend the chikoo with milk and sugar and the shake tastes extremely delicious. I always end up making milkshake out if it. The fresh ripe fruits tastes incredibly sweet, it can be eaten just like that or made into milkshake. Only place where this fruit is available is in Indian stores, that too frozen ones exported from India. However, in the US, this fruit is not available. Seeing my love for this fruit, my mom planted a tree on the backyard of my Kerala house and I felt extremely happy to hear from her that it has started to yield fruits. Also, chickoo trees are commonly found in most of the houses in Kerala. On my way back from college I used to buy chikoo shake almost everyday. In fact, there was a milkshake shop near to my house in Kerala and I was a regular customer. With this one on the menu, I never had to think twice on which milkshake to order. In India, Chickoo shake is commonly found on the milkshake menu.

This is widely found in India, Mexico and Central America. Sapodilla or sapota or chickoo, is a fruit with exceptionally sweet malty flavor, its flavor closely resembles to that of caramel. With Ice cream: Add a scoop of ice cream for 1 serving and reduce the sugar a little bit.When it comes to milkshake, I know what exactly I want, my all time favorite: Chickoo shake….Adjust the amount of sugar depending on the sweetness of your fruit.Always use chilled milk to get an instantly chilled chikoo milkshake.

Chill the fruit before making a milkshake to get a chilled chikoo milkshake.

Taste the tiny piece of fruit and accordingly add sugar.

Remove all the black seeds and chop roughly.

#FROZEN CHIKOO MILKSHAKE SKIN#

Peel the skin of the chikoo then cut it in half.Sugar: A little amount of sugar is required. However, you can use low-fat or fat-free milk. Milk: Full-fat whole milk is recommended for creamy texture as this is made without ice cream. The best ripe fruits have a soft, melt-in-your-mouth granular texture. Once they get soft and juicy, after use for making a milkshake. Sometimes, the chikoos we buy are hard as a rock.But you can get the frozen packets all year around. Here in the USA, you’ll find the fresh chikoo (good ones) occasionally.But in the wintertime, mom never makes chilled milkshakes. Sometimes they are available during the winter months (January & February) too. In India, chikoo are usually available from May to July.It is called sapota or sapodilla in English.This makes a great after-school snack for kids. Kid-friendly: This will be loved by kids of any age as well as adults. Summer treat: This cold and refreshing chikoo milkshake is a perfect treat during the summer season.

Taste & Texture: Sweet, fruity, thick and creamy chikoo milkshake. This falls into the healthy milkshake category as it is made without ice cream. This chikoo milkshake is my childhood favorite milkshake made with 3 ingredients only and gets ready in 5 minutes.