Recently during our trip to Kanyakumari, after a long walk and site seeing, we wanted to have something refreshing and thought of having soda, but the shopkeeper recommended us to have their nungu sharbhat.
Nungu Sharbhat is a natural coolant, which refreshes people during summer and also helps in digestion after a long day work. Also it’s very tasty and healthy to have, as nungu is a seasonal fruit and summer is about to go, give a try to this nungu sharbhat as soon as possible. I have prepared two versions of this sharbath both with soda/sparkling water and the regular one.
Making of Nungu Sharbath / Ice-Apple cooler / Toddy palm cooler –
Soak falooda/sabja seeds in water for 20 mins.
Peel the hard nungu’s and grind it to fine paste by sprinkling little water.
Peel and finely chop the soft nungu’s to fine pieces and keep it aside for topping.
For regular version – Take a glass, add 2 to 3 tsps of nungu paste, pour 2 tbsp of nannari syrup, a tbsp of lemon juice and water. Mix it well, so that the nungu paste blends well with the juice, add a tbsp of soaked sabja / falooda seeds. Top it with finely chopped nungu pieces, refrigerate and serve chilled.
For Soda version – Take a glass, add 2 to 3 tsps of nungu paste, pour 2 tbsp of nannari syrup, a tbsp of lemon juice and sparkling water. Mix it well, so that the nungu paste blends well with the juice, add a tbsp of soaked sabja / falooda seeds. Top it with finely chopped nungu pieces and serve chilled.
Wednesday Calls for EXOTIC, last week it was Idiyappam Paya / Stringhoppers and Lamb Trotters I made for Exotic wednesday – give a try and CLICK HERE for that Link and today it’s going to be more exotic as – the recipe is a summer coolant and the main thing is my son HIRESH is preparing this dish NUNGU CRUMBLE for you.
Already I have shared Nungu / Ice-Apple Crumble with Lemon juice and sugar, this year with Palm Jaggery sryup and Nannari Syrup. Give a try guys and beat the heat with the natural products. Let me share the recipe…
Nungu / Ice-Apple Crumble
Nungu / Ice-Apple – 15 nos
Palm Jaggery syrup – 1 tbsp
Nannari syrup – 1 tbsp
Lemon juice – 1 tbsp
Sugar – 1 ½ tsp
Making of Nungu / Ice-Apple Crumble with 3 versions –
Peel all the nungu together, transfer it to a bowl, crumble them well with your hands.
Divide them to equal proportion in 3 bowls.
Add palm jaggery sryup along with 2 tsp of lemon juice, mix it well and serve chilled.
Add nannari syrup along with a tsp of lemon juice, mix it well and serve chilled.
Add the leftover lemon juice and sugar, mix it well and serve chilled.
Nungu / Ice-Apple is a seasonal fruit available only on summers. I use to have nungu after peeling their skin during my childhood. There is one such sweet memory from my childhood, most of the times I and my cousin use pierce a hole and drink the water from all the nungu and keep it as such in the place and move out as we never did anything. But finally one day we were caught red handed and got nicely from the whole family (cousins). After that whenever we get nungu in home, my mom and aunty use to force everyone will have the nungu and as we can’t look into it everytime 😛 remembering such a sweet moment when the great day April 10th is about to knock again in my life.
As me my kids also likes to have only the water, but as of summer and know after realizing the health benefits of nungu as a super coolant, I want to make them consume. Last year I have tried out few recipes like Nungu payasam, crumbled Ice-Apple, Nungu Milkshake and now this time it’s been MOUSSE. This is my first attempt with mousse and so happy I have tried it out with Nungu/Ice-Apple/Toddy Palm, I got to try two versions and both of them was a super dooper hit with my kids.
A very easy, simple but very healthy and perfect coolant recipe for this Hot Hot Boiling Indian Summers, give a try and enjoy the summer. Let me share the recipe of PISTA ICE-APPLE MOUSSE…
As it’s Friday, sharing my happiness by partying with my all time favorite Fiesta Friday #114 hosted by Angie@thenovicegarderner.