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.
Also do check out my Nungu Milkshake, Nungu Payasam (kheer) with Video, Nungu Crumble prepared by my son, Pistachios Nungu Mousse.
Nungu Sharbhat / Ice-Apple cooler / Toddy Palm Cooler – Summer Recipes
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.
Taking it to Fiesta Friday #173 hosted by Angie@thenovicegarderner.
CLICK HERE for more summer recipes and CLICK HERE for more Beverages recipes.
- Nungu (hard – 4 no’s, soft – 3 no’s) – 7 no’s
- Nannari / Sarsaparilla Syrup – 5 tbsp
- Lemon juice – 3 tbsp
- Sugar (optional) – 3 tsp
- Sabja / Falooda seeds – 4 tbsp
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’s are Exotic with Madraasi and so this wednesday it’s going to be another Summer Coolant – “Tender Coconut (Elaneer) Custard with Summer Fruits”. Give a try and I am sure everyone of you would like this. CLICK HERE for more Exotic Recipes and subscribe with us for our youtube channel.
Summer Fruits in Tender Coconut Custard
Today onwards do not throw off the Tender Coconut meat after drinking the water, so that yu can prepare this yummy, delicios and summer coolant. give a try and refresh yourself with this summer and Beat the heat with this Tender coconut custard.
CLICK here for the recipe –
Payasam is a must in all tamil festival offerings and meals, may be a festival, family function. Usually I used to prepare a Tamil Vegetarian meals that I serve in Banana leaf for Tamil New Year, but this year thought of curating a special dish for Tamil New Year.
Here came the concept “Mukkani” in my mind, Mukkani means Tri-Fruit. In Tamil literature, Mukkani / Tri-Fruit refers to Mangoes, Jack fruit and Bananas. As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI PAYASAM / TRI-FRUIT KHEER.
Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.
CLICK HERE for more Payasam / Kheer recipes and CLICK HERE for more Summer recipes.
Mukkani Payasam is a rich, delicious, flavorful and heavenly dish that can be served as a dessert in meals or as an offering to God. Give a try, as these fruits will available only in this summer, don’t miss it…
Mukkani Payasam / Tri-Fruit Kheer
- Mango – ½ no
- Jack Fruit – 3 nos
- Banana – 1 no (big)
- Milk – ½ litre (full fat milk)
- Raw rice – 2 tbsp
- Cardamom powder – ¼ tsp
- Sugar – 3 tbsp
- Ghee / Clarified butter – 2 tbsp
- Cashew nuts – 10 nos
- Raisins – 5 nos
Making of Mukkani Payasam / Tri-Fruit Kheer –
- Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste with a tbsp of milk.
- Finely chop the leftover mangoes, banana and jack fruit (lengthwise) and keep it aside.
- Grind the rice to a coarse powder and keep it aside.
- Boil the milk in heavy bottomed vessel, add the cardamom powder once the milk got boiled.
- Add the coarsely ground rice to the milk and let it boil.
- Cook in low flame until the rice boils completely and milk reduces to half the quantity.
- Meanwhile heat a tbsp of ghee/clarified butter in a small kadai, roast the cashew nuts and raisins until they turn golden brown in color.
- Remove it to a bowl.
- Pour the leftover ghee/clarified butter to the same kadai, roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
- Once the rice is boiled, add sugar followed by the roasted cashew nuts and raisins along with the ghee/clarified butter, give a stir and cook in low flame for 2 mins.
- Turn of the flame, add the roasted fruits, give a stir.
- Transfer it to a bowl.
Serve hot or bring it to room temperature, refrigerate and serve chilled. Garnish with roasted fruits before you serve.