my grandmother’ place is my usual holiday destination back in Sri Lanka. I almost spend my complete school holidays with my cousins and neighbours at her place in playing kittipul & dappa (Popular games in the rural parts of the country) and experimenting new recipes with my uncle and grandmother.
I and my sisters are fond of avocados. In some places, it is also called butter fruit. In Sri Lanka, people can easily recognize the term butter fruit than avocado. Luckily, we have a huge butter fruit tree in my grandmother’s estate. Therefore, butter fruit had always been our usual lunchtime dessert during our visits there.
My grandmother prepares the dessert by adding milk powder and sugar to the mashed butter fruit. My mother prepares the dessert by adding milkmaid and milk powder to it and I make the dessert by adding khoa, milkmaid and dry fruit nuts. When the generation changes, the recipes should also change! Anyhow butter fruit desserts have never been bitter ones to us.
This recipe is something I experimented recently and loved the blend of avocado and khoa. It’s time for you to show your love for this dessert! Give it a try, if you like butter fruit.
- Ripe Avocado - 01 No
- Unsweetened Khoa - 50 gm
- Condensed Milk - 50 gm
- Cardamom Powder - 0.5 tablespoon
- Almond - 10 Nos
- Pista - 10 Nos
- Mint Leaves - A Few
- Wash the avocado and store it in the freezer for 60 minutes without removing the skin.
- Store the khoa separately in the freezer for 30 minutes.
- Remove the skin and seed of avocado and add it in a blender.
- Add khoa, condensed milk and cardamom powder to the blender and blend the mixture until it forms a smooth cream.
- Chop the almond and pista nuts into small pieces.
- Transfer the avocado dessert to the serving bowl and garnish it with the chopped nuts and mint leaves.
- Serve it instantly when its chilled.
You can avoid condensed milk if you don't like a sweet version. Don't store the dessert in the fridge after preparing it. Consume it instantly.