Ingredients

• 6 - big ripe sapodilla (sapota)
• 1/2 cup - jaggery powder
• 2 tbsp - honey
• 2 cup - thick coconut milk
• 1/2 tsp - grated nutmeg
• 1/2 tsp - cardamom powder

How to Make Sapota Rasayan

• Peel the sapodillas, discard the seeds.
• Mash one sapodilla into a pulp.
• Chop the others into small dice.
• Add 1/2 cup water to jaggery and dissolve over low heat.
• Cool and strain through a thin cloth.
• Mix the honey with jaggery syrup.
• Add coconut milk, sapodilla pulp, nutmeg and cardamom.
• Add the sapodilla dice and place in refrigerator.
• Chill well for an hour before serving.