Tag Archives: what to do with nungu

Pista Nungu Mousse / Pistachios Ice-Apple Mousse

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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

Ingredients:

  • 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.

Preparation:

  • 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.

 

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…

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.