Wash the chikoo (sapodilla) under cold water and peel them. Take out the seeds from all the chikoos and cut them into small pieces. Put all the pieces into the mixer or mash with potatoes masher and make a paste of it.
Now put a non-stick pan on medium flame and add 1 tablespoon ghee into it. Let it melt, and roast the khoya or mawa into the ghee until it turns light pink in colour. Now take it out in a bowl.
Pour the remaining 1 tablespoon ghee into the pan again and heat it well. Put the chikoo paste into the ghee and roast it until it gets thick in consistency.
Mix Jaggery powder into this paste and cook till the sugar completely dissolves into the paste. Next, add roasted khoya, cardamom powder along with cashews into the halwa and stir with the spoon till the mixture becomes thick in consistency.
Keep on stirring the halwa and make sure it should not stick at the bottom of the pan. Add one tbsp of fresh cream,roast.Add raisins and chopped dry fruits.Now turn off the flame.
Chikoo Halwa is ready. Transfer it into a serving bowl and garnish with chopped almonds. It can be consumed for up to 5 days when stored in the refrigerator.
Serve hot and relish yourself.
