Chikoo ki Barfi
Gurdip Kohli Punj uses a seasonal fruit, chikoo, to make a yummy barfi. This festive season, try this barfi at home and impress your family and guests. Did you know chikoo or sapodilla is not an indigenous fruit of India?
Gurdip kohli punj`s Chikoo ki Barfi  recipe

- Indian


- 4

Cooking Time

-30-35 Min


- Medium

Preparation Time

- 25 Min


  • 1 tbsp clarified butter
  • ½ cup mawa (Condensed milk solids)
  • ½ cup chikoo puree
  • 5 to 6 tbsp powdered sugar
  • 1 tsp cardamom powder
  • 1 tsp Pistachio powder
  • For Garnish: Pistachio powder
  • Pistachios


  1. 1

    Heat a heavy bottomed pan and melt clarified butter.
  2. 2

    Add the mawa and sapodilla puree.
  3. 3

    Saute well until chikoo puree leaves ghee on the sides of the pan.
  4. 4

    Add powdered sugar, cardamom powder, and pistachio powder, and mix well.
  5. 5

    Take the mixture off the flame and keep aside for it to cool down.
  6. 6

    Spread the chikoo barfi mixture evenly on a plate.
  7. 7

    Cut into small squares and garnish with pistachio powder and pistachios.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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