Chikoos became an intrinsic part of the culture of both towns. Built in gothic architecture, the market has since been renamed Mahatma Jyotiba Phule Mandai.Īfter the fruit sold well, the Irani community in Gholvad and Dahanu started its cultivation on a large scale. The market is very well known for its sale of household goods and daily supplies in South Mumbai. After the tree bore chikoo fruit, Petit’s manager packed the fruit in boxes and had it sent to Crawford Market in Mumbai to see if there were any takers for it. Since there was no place left in the Mumbai garden, he had it planted in his orchard in Gholvad. One of his finds was the Amazon rainforest tree called sapota, bearing brown fruit.
He loved to collect saplings and plants from all over the world to have them transplanted there. Petit had a garden in the city of Mumbai. However, this fruit’s journey began in the late 18th century, when Seth Dinshaw Petit visited Central America. The towns of Gholvad and Dahanu are pioneers of chikoos in India, and the Gholvad Dahanu chikoo was given a geographical indication, or GI, on December 27, 2016. It is advisable to consume the fruit within 72 hours and hence transporting it effectively becomes crucial. Earlier wooden boxes were used, which were cumbersome ,and effort was required to remove their wooden lid,” explains Mancher Mubarakai, managing director of a chikoo auction house in Dahanu. “The corrugated boxes are designed in such a way that an exact number of fruit fit in a box without putting pressure on one another. Though there is a frenzy during an auction, it is an organized hustle bustle. The highest bidder gets the fruit, which is then packed in corrugated boxes and dispatched. This number is written on the display bag, which contains 30 kilograms of fruit. I stand near the collection enclosure and see the farmers from nearby farms get their fruit according to its size, big or small. The auction house is enclosed to ensure that the chikoos remain dry, especially in the rainy season, when they are prone to getting fungus if they get wet. Curious to see a live auction, I make my way to the one close by. The chikoos are then sent to the auction house.
They place the chikoos in a bag, fill it with water, hold both its ends and tilt it quickly from side to side in a synchronized movement. The filled bucket is then taken to the area where a number of women vigorously wash the fruit to remove the sap. In a few minutes, the bucket fills up and is replaced with an empty one. I decide to try my hand at it only to realize that balancing the bedni even on firm ground is a skill that I have yet to possess. She makes the process look like child’s play. In fact, Halpati gets its name from the word farmer. It is a long stick almost 15 feet in height with mesh at its top to collect the nearly ripe fruit.ĭubla has been plucking chikoos for almost three decades and belongs to the Halpati tribe, which is into cultivation. In her hand is a bedni, which is an indigenous tool to pluck chikoos. Behind her, there is a bucket to drop the fruit once she collects them. I do not recommend freezing it as the milk might curdle while thawing.Anita Dubla is standing on a thick branch of a chikoo tree in the town of Dahanu, in the state of Maharashtra in India. Store chikoo kheer in an airtight container for 3-4 days in the refrigerator. Since chikoo is very sweet in itself, be careful while adding any extra sugar.ĭried Nuts – Add slivered nuts like almonds, pistachios, and cashew nuts for a nice crunch. Sugar – Sugar is traditionally used to sweeten the kheer. Rice – Use any short grain slightly sticky rice to make the kheer.Ĭhikoo – Chikoo, also known as sapota is a tropical fruit and you will find it in Indian grocery stores all around the year. You can replace it with any plant-based milk like oat milk, coconut milk, almond milk, or soy milk for a vegan version. Milk – Use whole milk (full-fat milk) for a creamy kheer. This kheer is vegetarian and gluten-free and the recipe can be easily doubled or tripled. The tropical sweet taste of sapota pairs well with the rice pudding and makes for a great dessert for festivals, special occasions, and vrat days (Hindu fasting). The fruit is also a powerhouse of vitamins and is a wonderful food for children and the old. Jump to:Ĭhikoo Kheer (Sapota Kheer) is a delicious twist on the classic kheer recipe where fresh chikoo is added to it.Īlso called sapota in some parts of India, chikoo is a tropical fruit with a unique taste. Here are some more Indian desserts that you may like – Muskmelon Sago Pudding, Strawberry Rabdi, Chaler Payesh, Mango Basundi, Mishti Pulao, Kesar Makhana Phirni, and Paan Panna Cotta. Serve it for festivals, special occasions, or vrat day (Hindu fasting) (vegetarian, gluten-free).
Chikoo Kheer (Sapota Kheer) is a creamy Indian dessert made using milk, fresh chikoo, sugar, and dried nuts.
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