How to Prepare Perfect Jowar and chikoo pie

Jowar and chikoo pie. Chikoo has brown fuzzy skin and is more oval-shaped than its Central American cousins, though some develop pointed ends. Chikoo, or Manilkara zapota, is the fruit of an evergreen tree native to Central America and grown since ancient times. Most modern cultivation of the Chikoo tree is for the purpose.

Last week i found some chikoo fruit lying around, so decided to try it. But i didn't have icecream, so i went for a low fat version of it. Whenever you want to make shakes low in fat but still creamy and smooth, you have. You can cook Jowar and chikoo pie using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Jowar and chikoo pie

1. It's 1 cup of jowar or sorghum (pressure cooked to 5 whistles).
2. Prepare 1 cup of roasted pumpkin seeds.
3. It's 4 of chickoos (2 chopped and 2 grated after removing the seeds).
4. Prepare 1 tsp of black salt.
5. It's 2 tbsp of sugar.
6. You need 2 tbsp of chopped mint leaves.
7. Prepare 1/2 tsp of cinnamon powder.
8. You need 2 tbsp of arrowroot powder.
9. Prepare 2 tbsp of canned cranberries.
10. Prepare 3-4 tbsp of cream.
11. It's to taste of Salt.

Find here Chikoos manufacturers,suppliers & exporters in India List of Chikoos traders,Chikoos sell,buy leads. We are supplying chikoos directly from our farm. Instructions. firstly, in a large mixing bowl or kadai take jowar flour and make a well in the centre. furthermore, add ¾ cup hot water and knead to smooth dough. Children are therefore sure to relish this tasty Chikoo Milkshake for Toddlers that combines the goodness and yummy taste of chickoo with the calcium and protein of milk.

Jowar and chikoo pie instructions

1. Add 1 cup roasted pumpkin seeds to a mixer and blend in a fine powder..
2. Add 2 chopped chickoos to a mixer and blend well..
3. Add half of the pressure cooked jowar to a mixer and blend well..
4. In a thick bottomed vessel add the blended chikoo and let it cook. The put off the gas, remove from the flame and let it cool..
5. Once cooled, add the blended jowar mixture, salt as per taste and mix well. The pie crust is ready..
6. Grease an oven proof dish with butter. Add the pie crust mixture, spread on the base and push the mix up the sides of the dish. Keep it aside..
7. For the pie filling, add 2 grated chikoo, remaining half of the pressure cooked jowar, 1 tsp black salt, 2 tbsp sugar, 1 cup roasted pumpkin seeds powder, 1 tbsp chopped mint leaves, 2 tbsp arrowroot powder, 1/2 tsp cinnamon powder in a bowl and mix well..
8. Prick the pie base with a knife to prevent it from rising. Spoon the filling over the base and smooth with the back of spoon..
9. Top it with 2 tbsp canned cranberries and chopped mint leaves..
10. Place the dish in pre-heated oven at 180 degrees for 25-30 minutes..
11. Let the pie cool down before slicing. Top it with cream and canned cranberries and serve..

It is important to remember to remove the pith carefully and to peel off a nice thick layer of the skin, as these portions may hinder. Chikoo blended with cream, grape juice, orange juice and almond paste. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Jowar (sorghum) roti and matki (moth bean) with lauki (bottle gourd) spinach soup.