Chikoo Kulfi/ Sapodilla Kulfi

December 8, 2020mayurisjikoni
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What is Chikoo Kulfi/ Sapodilla Kulfi?

Chikoo Kulfi/ Sapodilla Kulfi is a delicious creamy fruity frozen dessert, easy to make and not too sweet. Perfect summer time treat. First, lets clear what is chikoo? Chikoo is the Hindi name for  sapodilla (pronounced as sapo-diya) or sapota. It is a sweet fruit that is brown in colour and grows on an evergreen tree. This fruit is native to Mexico, the Caribbean and Central America. In India it grows abundantly in the state of Karnataka. Whenever I’m in Bangalore and its chikoo season, I have one every single day. I simply love chikoo. I know many don’t like it as sometimes its leaves a gummy feeling on the lips. 


What is Kulfi?

Kulfi or Qulfi is a frozen dessert that is very popular all over the Indian Sub Continent. Its the traditional ice cream for that region. However, there is a difference between ice cream and kulfi. In fact, Kulfi tends to be more dense and less creamier. Moreover, Kulfi mixture is not whipped like we would for an ice cream mixture. And Kulfi takes longer to melt. It is believed that this frozen dessert originated during the Mughal rule in the 16th Century. The word kulfi comes from the Persian word Qufli which means covered cup. Kulfi is prepared by boiling full fat milk till it becomes thick. During the Mughal era pistachio and saffron were commonly used to make kulfi. The mixture was poured into metal cones and immersed in slurry ice till it sets.


Modern Time Kulfi

Nowadays Kulfi flavors range from traditional nuts and saffron one to chocolate ones and paan flavoured ones too. Fresh fruit kulfi are very popular. Fruit puree are added according to the season. Mango kulfi is very popular. Many still use metal cones, but nowadays you may find kulfi set in little clay pots or in ice lolly molds. Some use milk solid, khoya or mawa to quicken the process of thickening the milk. Sometimes cornflour or custard powder too is added. 


Chikoo Kulfi/ Sapodilla Kulfi

Generally, here in Kenya we don’t get chikoo or sapodilla often. Sometimes, I find some at the Green grocer but they don’t ripen and I land up throwing them in the bin. So after a few purcheses I stopped. So are you wondering how I made Chikoo Kulfi/ Sapodilla Kulfi? No we don’t get frozen chikoo. Hubby’s friend owns a dairy farm and he has a few fruit trees too – mango, papaya, lemon and chikoo. When he came to visit us he brought a huge basket of chikoo for us. I shared some with my neighbors. Every day would check if they ready to eat. It was like a game of patience, one a day. After a while, a few more began to ripen. I stored them in the fridge hidden from my hubby as I wanted to make kulfi.


Some Kulfi Recipes

  • Thandai Kulfi – I like to make this during the Holi festival. Adding homemade Thandai Powder makes it very flavorful.
  • Quick Kulfi – I’ve used mango puree and served it with passion fruit. The whole process of making the kulfi mixture is quickened as sweetened condensed milk is used.
  • Mango Kulfi – using cornstarch or arrowroot or tapioca flour to thicken the mixture.
  • Kesar Badam Pistachio Kulfi – traditional kulfi made by using milk solid – khoya or mawa.


A bit about the group

A – Z Recipe Challenge group started by fellow bloggers Vidya and Jolly, is themed based. This month we have to use any ingredient whose English name begins with S. So many options like semolina, strawberry, sesame seeds, starfruit, saffron, snow peas, shallot, sage, spinach, sultana, sweet potato. I was going to use strawberries but then chikoo or sapodilla came along. And I don’t regret using sapodilla at all. 



Ingredients required for Chikoo Kulfi / Sapodilla Kulfi

  • Chikoo – sapodilla or sapota. Ripe, must peel off the skin, remove, the seeds.
  • Full Fat Milk – it is best to use full fat milk for a more creamier texture
  • Fresh Cream – I used whipping cream
  • Milk Powder – best to use full fat milk powder
  • Brown Sugar – I used brown sugar but feel free to use any sugar of your choice. The amount required will depend on how sweet the chikoo is. I’ve used only 3 tbsp as the fruit was sweet and also we don’t like our desserts to be too sweet. 
  • Cardamom Powder – elachi powder


Kulfi Molds

While kulfi molds  are easily available these days, but if you don’t have, don’t fret. Here are some ideas how to still set kulfi:

  • Use lolly molds
  • Use small clay pots
  • Set in a container in a thin layer. Just before serving cut them into squares or cubes.
  • Set in small plastic or metal cups. or glasses. Cover them with foil, and make a tiny hole, insert the ice cream stick or cocktail stick through it. 
  • As mini dessert option, I sometimes set it silicon ice trays.


Dietary Tip:

  • Gluten free
  • Ideal for fasting days as no flour is used
  • Ideal as a fruity dessert for kids as long as the quantity of sugar used is less. 
  • For diabetic friendly kulfi replace sugar with stevia or erythritol.



Chikoo Kulfi/ Sapodilla Kulfi is a delicious creamy fruity frozen dessert, easy to make and not too sweet. Perfect summer time treat.
5 from 14 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Indian
Servings 12 kulfis


  • 10 large chikoo (sapodilla, sapota)
  • 200 ml full fat milk
  • 200 ml fresh cream
  • 4 tbsp milk powder
  • 3-4 tbsp brown sugar
  • ½ tsp cardamom powder


  • Peel the chikoo with a sharp knife. Cut 8 of them into quarters.
  • The remaining two, chop them into small pieces and keep on the side till required.
  • Puree the 8 chikoo fruits in a food processor. Keep the puree on the side till required.
  • Take half cup milk from the measured amount. Add milk powder and mix well.
  • Pour the mixture into a deep saucepan along with the remaining milk.
  • Bring it to a boil over medium heat, stir frequently so that the milk does not burn at the bottom of the pan.
  • Once the milk comes to a boil, lower the heat and simmer it for 5-8 minutes. The milk will become a bit thick. Scrape any milk solids that forms on the sides of the pan and put it into the simmering liquid.
  • Add sugar and cardamom powder. Mix and allow the milk to cool down.
  • Add the chikoo puree to the cool milk mixture.
  • Whip the cream lightly. Add it to the milk mixture.
  • Gently whip the mixture. Add chopped chikoo.
  • Pour the kulfi mixture into the molds.
  • Freeze for 2 hours or overnight.
  • To unmold, run the mold under tap water or dip in water. Run a knife along the sides. The kulfi will come out easily.
  • Slice and serve.
  • If you've used an ice lolly or popsicle mold, run under tap water, and it will slip off easily from the mold.


  • Puree the chikoo without any water. 
  • Add sugar according to your taste.
  • Frozen kulfi if covered properly stays for at least a month in the freezer.
  • To avoid any ice crystals forming in the kulfi, make sure the mixture is thick after boiling and simmering it. 
  • Number of kulfi you get from the above measurement will depend on the size of mold you use. 
Keyword easy chikoo kulfi recipe, Sapodilla Kulfi

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If you do try this recipe then please either

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  • Shobha Keshwani

    December 9, 2020 at 12:19 am

    5 stars
    Wow, delicious sapota kulfi. This fruit is quite sweet and less sugar will be required in the making which is a plus point. I love sapota and will surely try it in summer. Amazing to see so many kulfi versions these days.

    1. mayurisjikoni

      December 9, 2020 at 1:32 pm

      Thank you so much Shobha, and yes love the kulfi variation available in India. The last one I tasted before coming to Kenya was the pink guava and chilli one.

  • The Girl Next Door

    December 9, 2020 at 4:17 pm

    5 stars
    I love sapota, though we hardly get good ones here in Bangalore. Sapota Kulfi is an eternal favourite. I love how you have used brown sugar in yours! Looks awesome.

    1. mayurisjikoni

      December 9, 2020 at 5:45 pm

      Thanks Priya. I’ve had some really good ones in Bangalore when I was there last year. I remember getting them around Diwali as I use to cut some everyday for my MIL, hubby and me.

  • kalyani

    December 12, 2020 at 7:46 am

    5 stars
    I am the only one who likes (eats) chickoo at home… simply LOVE the fruit 🙂 this kulfi looks too good to pass up… shall try when I get my hands on some real good chickoos..

    1. mayurisjikoni

      December 13, 2020 at 5:05 pm

      Thank you so much Kalyani. Do try the recipe, perhaps in the form of kulfi your family may get enticed.

  • Swati

    December 15, 2020 at 4:51 pm

    5 stars
    Been quite a few years since I had chikoo kulfi or ice cream.. we used to have it from a famous chain in mumbai.. your kulfi looks so creamy and melt in mouth .. In family only I and my mom love this fruit and going to try it whenever I gets my hands on some good chikoo here.. hopefully kids may start to like this fruit after having this creamy delight…

    1. mayurisjikoni

      December 15, 2020 at 8:03 pm

      Thank you so much Swati, I seen some kids who don’t eat the fruit but enjoy the ice cream. So hoping your kids like it.

  • Super duper kitchen

    December 17, 2020 at 11:03 am

    5 stars
    Chikoo kulfi looks incredible and this is an extraordinary recipe. It looks creamy, and will melt in mouth. I love chikoo so I will definitely love this kulfi for sure.

    1. mayurisjikoni

      December 17, 2020 at 5:16 pm

      Thank you so much Niranjana, try it when you get some chikoo.

  • Rafeeda – The Big Sweet Tooth

    December 21, 2020 at 11:17 am

    5 stars
    Why this kolaveri, Mayuriji??? I love sapotas and I can’t even find them here! My dad has a big tree in his yard and mom would always send a batch with anybody coming, alas 2020 has been different in all ways, so no stock of this yumminess! Getting good ones here also can be a little tricky, and now this kulfi is making me crave for it even more… Let me start my hunt… Yum!

    1. mayurisjikoni

      December 21, 2020 at 4:54 pm

      Thank you so much Rafeeda. I too was surprised that I got good ones here in Mombasa. I thought they would not ripen but they did. 2020 has been so different for all of us.


    December 21, 2020 at 12:06 pm

    5 stars
    Not a big fan of sapota, but if you serve me like this, I will ask for extra serving. Kulfi is absolutely favorite dessert for me. This looks so irresistible and too tempting.

    1. mayurisjikoni

      December 21, 2020 at 4:50 pm

      Thank you so much Narmadha.

  • Seema Sriram

    December 22, 2020 at 11:53 am

    5 stars
    With summer here I wish I can get some chikoo. These sapota kulfi look like perfect treats on that hot summer day. Love the colour and photography.

    1. mayurisjikoni

      December 22, 2020 at 9:53 pm

      Thank you so much Seema. Do you actually get some chikoo there?

  • Aruna

    December 22, 2020 at 12:58 pm

    I smiled as I read the word Sapodilla as we always refer to chikku as Sapota at home. And I love the flavour of this fruit and so I am sure I will love this kulfi. My grandma always said fight cold with cold and heat with heat, so may be I should attempt this despite the cooler temperatures we are experiencing.

    1. mayurisjikoni

      December 22, 2020 at 9:51 pm

      Thanks Aruna, yes that’s what we believe in too, cold fights cold. So yes, go ahead and try the sapota kulfi.

  • Vidya Narayan

    December 23, 2020 at 7:45 am

    5 stars
    There is something magical about eating icecreams in winters. I don’t know whether its because of the fact that the icecream doesn’t melt soon and you can enjoy longer or simply because our taste buds crave for it, I always long for icecreams when its cold. Chickoo has been an eternal favourite. I am very partial towards fruit based kulfi and icecreams rather than the regular flavours. Absolutely delightful!

    1. mayurisjikoni

      December 23, 2020 at 4:33 pm

      Thank you so much Vidya. In fact its during our trips to India years ago, that opened up a whole new world of fresh fruit ice creams and kulfi for me.

      1. Poonam Bachhav

        December 26, 2020 at 8:15 am

        5 stars
        Love fruit based kulfis , chikoo one being my personal favourite. Love how you have used brown sugar to sweeten it.

      2. mayurisjikoni

        December 26, 2020 at 6:02 pm

        Thank you so much Poonam.

  • Geetha

    December 26, 2020 at 10:11 am

    5 stars
    I’ve tried so many kulfi varieties but never heard or tried chickoo. I’m a big fan of this lovely fruit and I’m sure I wouldn’t stop at just 1 or 2 kulfis! Unfortunately never had luck to get good ones here. Wish I could grab a couple of them from screen!

    1. mayurisjikoni

      December 26, 2020 at 6:02 pm

      Thank you Geetha. If ever you get a chance do try chikoo kulfi. You’ll love it.

  • Poonam Bachhav

    December 27, 2020 at 3:18 pm

    5 stars
    Love fruit based kulfis , chikoo one being my personal favourite. Love how you have used brown sugar to sweeten it.

    1. mayurisjikoni

      December 27, 2020 at 4:30 pm

      Thank you so much Poonam.

  • JollyHomemadeRecipes

    December 29, 2020 at 3:16 pm

    5 stars
    What a great idea to use chikoo into ice-cream. Those kulfis looks terrific and i want to relish some rite now, they are too tempting to the core. Delicious.

    1. mayurisjikoni

      December 29, 2020 at 3:33 pm

      Thank you so much Jolly.

  • Ankita

    December 30, 2020 at 9:41 am

    Chikoo kulfi looks so good. Its a perfect treat during summer. Though i am not a fan of kulfi but i love chikoo and your kulfi is very much inviting.

    1. mayurisjikoni

      December 31, 2020 at 5:35 pm

      Thank you Ankita. Try a bit, you may love it.

  • Preethicuisine

    January 13, 2021 at 3:20 pm

    5 stars
    These chikoo kulfi is Super tempting . I love to have kulfi and ice cream in cold weather. Such a wonderful feeling. These look so perfect .

    1. mayurisjikoni

      January 13, 2021 at 5:22 pm

      Thank you so much Preethi.

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