Tag Archives: nungu recipe

Nungu Sharbhat / Ice-Apple cooler / Toddy Palm Cooler – Summer Recipes


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.

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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.


Nungu / Ice-Apple/ Thatti Nungu Crumble (3 versions) – Exotic Recipes


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.

Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.

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Idiyappam Paya / StringHoppers and Lamb Trotters


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…

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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.




Pista Nungu Mousse / Pistachios Ice-Apple Mousse


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.

For more summer recipes, do check out this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

Pista Nungu Mousse / Pistachios Ice-Apple Mousse


  • Pistachios (unsalted) – 15 nos
  • Saffron – few strands
  • Milk – 2 cups
  • Nungu / Ice-Apple – 3 nos (medium ones are preferred neither soft nor too hard)
  • Sugar – 3 tsp
  • Gelatin – 2 tsp
  • Whipped cream – 3 tbsp.


  • Soak pistachios in warm water for 20 mins or leave them in boiling water for 15 mins.
  • Drain the water, bring it to room temperature, peel the skin and keep it aside.
  • Peel the skin and chop the pistachios into fine pieces.
  • Roughly chop the nungu into pieces, blend these nungu pieces along with a cup of milk to a fine paste, keep it aside.
  • Boil a cup of milk, add in ¾ th portion of pistachios along with 3 tsp of sugar and few strands of saffron for 2 mins or until the milk starts turning in colour.
  • Remove from fire and wait until it the milk reaches the luke warm texture, now add in 2 tsp of gelatin and stir well, so that it would get dissolved (be sure no lumps should be formed).
  • Now pour in this pistachio milk to the blender along with the nungu paste and blend for a min or just whip it.
  • Beat the whipped cream well.
  • Take a glass, pour nungu mixture to half the quantity of glass then fill the rest of the glass with whipped cream.
  • Top it with the finely sliced pistachios and few strands of saffron.
  • Refrigerate for 3 to 4 hrs and serve chilled.