Rose Apple commonly known as Panneer Pazham in tamil. When I started wondering for different varieties of summer fruits, my hubby got to find this. This was my first time to have a look at this fruit, but my hubby was familiar with this fruit as he had it commonly in summer in his home town (Sivakasi known as Little Japan of India, world famous for their crackers).

I and my daughter had a fruit and it was yummy with full of water content. The texture of the fruit was like watermelon (little crunchy) but the taste was completely different. As a food blogger, I thought of creating some dish with this fruit. My hubby wanted me to caramelize the fruit with sugar and when I bring the texture of the fruit to mind, thought of preparing a stuff for milk toast. As kids would love the dish and can be served as breakfast, dinner or as a snack for perfect summer.

Give a try, once you find this fruit, as it is seasonal fruit you get only in summers. It was delicious, soft and fluffy outside and little crunchy inside. I am drooling. Let us move on to the recipe…

Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/.

Rose Apple Milk Toast

Rose Apple Milk Toast

Ingredients:

• Rose Apple / Panneer Pazham – 10 nos
• Condensed milk – 2 tbsp
• Cinnamon powder – ¼ tsp
• Rose Essence – ½ tsp
• Butter – 3 tbsp
• Sugar – 2 tsp
• Milk – 2 cups

Rose Apple / Panneer Pazham

Rose apple getting cooked in butter

Started browning and now with condensed milk

With cinnamon powder

Stuff ready

Getting stuffed in bread

Getting dipped in milk

Getting pressed gently to drain out the excess milk

Getting toasted

Toasted once

Rose Apple Milk Toast

Rose Apple Milk Toast

Preparation:

• Wash, drain the water, deseed the fruit (there will be a seed in the center of the fruit) and chop it to fine pieces.
• Heat a tsp of butter in a tawa, add in the finely chopped rose apple / panneer fruit and cook for few mins or until it gets dry.
• Pour in the condensed milk and cook for few mins, keep on stirring else it would be burnt.
• Remove from fire, once when it thickens and wait until it comes to room temperature.
• Pour in the milk, along with rose essence and 2 tsp of sugar and mix well or until the sugar is dissolved.
• Take the bread slices, keep a spoon full of the fruit mixture and spread it evenly along the bread.
• Cover the bread with another slice of bread, like a sandwich.
• Heat a tawa with a tsp of butter, gently dip the stuffed bread together in the milk.
• Gently place it over the tawa and cook until golden brown, swap the side and cook the other side also until it turns golden brown.

Serve hot. Drizzle little honey over it.