Tag Archives: palm fruit recipe

May22

Crumbled Ice Apple / Nungu Crumble

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Already I have shared one recipe with Nungu/Ice apple – Nungu Payasam/IceApple Kheer and now this is my second one. As already told in the previous post, nungu is one among the most important coolant and which is available only in summer. I would say that a seasonal fruit with a yummy recipe, you can prepare this recipe to make the kids consume this Ice apple.

Also I like to thank my friend Subadhra, who shared me the wonderful and yummy recipe. My kids loved it a lot and also as a mom I feel happy that somehow I made the kids consume this Nungu/Ice Apple. This can be served as Dessert for lunchtime. A best coolant for this summer to beat the heat.

I am taking this to Fiesta Friday #69 hosted by Angie@thenovicegarderner. Let us move on to the recipe…

Nungu with lemon juice and sugar
Nungu with lemon juice and nannari syrup

Ingredients:

  • Nungu / Ice Apple – 9 nos
  • Fresh Lemon juice – 2 tbsp
  • Sugar – 1 ½ tsp
  • Nannari syrup – 1 tbsp

Preparation:

  • Skin out the Nungu/Ice apple.
  • Take the nungu in a wide mouth vessel and crumble it well with your hands. Do not pulse or blend in blender.
  • After well crumbled, pour in the lemon juice followed by sugar.
  • Mix them well, until the sugar is dissolved and refrigerate it for an hour.
  • If using nannari syrup: Pour in the Nannari syrup, give a stir and refrigerate it for an hour.

Serve chilled with small pieces of lemon wedges. Can be served as dessert in lunchtime.

 Note: Crumble Nungu/Ice Apple only with your hands, because this is the highlight of this dessert.

Apr8

Nungu Payasam / Ice Apple Payasam / Palm Fruit Kheer

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People call it as Palm Fruit, but palm fruit is different and this is also known as Ice Apple and Nungu in tamil, is a delicious jelly like fruit that beats all the others for its cooling effect on a hot summer day. It is a seasonal fruit of the palm tree; these trees are found in plenty in the villages of South India. So every summer we use to have this ice Apple to overcome the heat.

Ice apple / Nungu is rich in vitamins and proteins, not only children everyone loves this ice apple for its softness and taste. Pregnant women can overcome constipation; dieters who are on a weight loss regimen can take ice apple, because it does not contain fat or carbohydrates.

My daughter loves it, but coming to my son, he never had it and as usual, I was worried a lot, then my hubby gave me an idea to prepare Nungu dishes and here comes my first nungu dish, “Nungu Payasam”, also one of collection towards “Beat the heat” and “Payasam / Kheer” dishes and now it’s KIDS-FRIENDLY recipe. Choose hard Nungu/Ice Apple for this recipe. Let us move on to the recipe…

Nungu Payasam / Ice Apple Kheer

Nungu Payasam / Ice Apple Kheer

Ingredients:

  • Milk – ¾ litre
  • Nungu / Ice Apple – 3 nos
  • Sugar – 4 tbsp (as per taste)
  • Cardamom powder – ½ tsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos
Peeled and roughly chopped Nungu with cashewnuts in blender
Grounded to fine paste by adding 1 cup of milk little by little
Boiled and semi thickened milk at room temperature
With the grounded paste
Nuts roasted in clarified milk/ ghee with milk
Nungu Payasam / Ice Apple Kheer
Nungu Payasam / Ice Apple Kheer
Nungu Payasam / Ice Apple Kheer

Preparation:

  • Boil the milk in a non-stick saucepan, keep in medium flame and wait until it reduces in quantity.
  • Soak six cashew nuts in water for 10 mins.
  • Peel and roughly chop the nungu.
  • Add in the cardamom powder to the boiling milk and wait for few mins, scrap the sides of the saucepan and leave the scrapped cream again to the milk.
  • Remove the milk from fire and then bring it to room temperature. Keep it aside.
  • In a blender, add in the roughly chopped nungu pieces and cashew nuts; blend them to a fine paste by adding milk little by little.
  • Add in the fine nungu paste with the milk (be sure the milk should be in room temperature else, the milk will curdle), stir it well without lumps for payasam.
  • Heat a tbsp of clarified butter/ghee in a tadka, add in the leftover cashewnuts, roast until they turn golden brown colour.
  • Add in the raisins and wait until they turn golden yellow in colour.
  • Pour it to the payasam and stir it.

Serve chilled or at room temperature. Sprinkle cardamom powder and serve.

Note: Be sure that the milk should be at room temperature or chilled, before pouring the grounded nungu paste else the milk will curdle. This Nungu Payasam can be served only at room temperature or chilled, do not heat because the milk will curdle. Do choose hard nungu/ice apple for this recipe, if not payasam will be watery.