Add a unique twist to ice apples this season

Inputs by chefs Shailendra Singh, Manikandan V and Nesamani Adaikkalam
Ice apple, also known as nungu or tadgola, with its jelly-like flesh and mildly sweet taste, is not only refreshing, it also offers a good dose of vitamins, minerals, and fibre.
Though it's often enjoyed raw, here are some creative and unique recipes made using ice apples that you can try preparing at home.
ICE APPLE JEERA DRINK
Ingredients
 Ice apple (chopped)  Mint leaves  Black salt  Palm sugar, if required  Cumin powder
Method
 In a mixer jar, add chopped ice apples, a few mint leaves, and add a bit of black salt and palm sugar to taste.  Blend them all well and chill in the refrigerator for a bit.
 Before serving, top it up with a few mint leaves and cumin powder for extra flavour.
ICE APPLE BASUNDI ICE CREAM BAR
Ingredients
For the basundi layer  1 lt full-fat milk  1⁄2 cup condensed milk  1⁄4 cup sugar  1⁄4 tsp saffron strands  1⁄2 tsp cardamom powder  1 tbsp chopped pistachios
For the ice apple layer
 1⁄2 cup ice apple (peeled and chopped into small cubes)  1 tbsp lemon juice  1 tbsp sugar Ice cream coating  200 gm dark chocolate  1 tbsp coconut oil Method  Boil full-fat milk, reduce it to 1⁄3.
by Taboola
by Taboola
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Add condensed milk and sugar, cook for 5 minutes. Mix in saffron and cardamom.  Cool and refrigerate, peel and chop the ice apples into small cubes.  Mix them with lemon juice and sugar, pour some chilled basundi into popsicle moulds.
 Add a layer of chopped ice apples, then fill with more basundi.  Insert sticks and freeze for 4–6 hours. Remove frozen bars from moulds.  Dip them into the melted chocolate to coat, sprinkle nuts if desired, place the bars on a tray, and freeze for 30 more minutes.
MANGO ICE APPLE COLD KHEER
Ingredients
 150 ml fresh mango puree (Alphonso mango or imam pasand)  250 ml condensed milk  150 gm ice apples (diced)  25 gm roasted pista flakes  1 tsp cardamom powder  5 ml saffron-infused water
Method
 Boil 500 ml full fat milk, and reduce to 300 ml.  Add 150 gm of sugar, and cook until it's dissolved and reaches a smooth texture.  Cool it down on an ice bath or make overnight and store in a chiller.
 Soak the saffron in a tbsp of hot water.  Peel and deseed mangoes. Make a fine puree.  Add the pulp to cold condensed milk and mix.  Cut the ice apple into small cubes, add the saffron water. Mix with a spoon and serve cold.  Garnish with saffron and pistachios.
ICE APPLE BASUNDI ICE CREAM BAR Ingredients For the basundi layer  1 lt full-fat milk  1⁄2 cup condensed milk  1⁄4 cup sugar  1⁄4 tsp saffron strands  1⁄2 tsp cardamom powder  1 tbsp chopped pistachios For the ice apple layer  1⁄2 cup ice apple (peeled and chopped into small cubes)  1 tbsp lemon juice  1 tbsp sugar Ice cream coating  200 gm dark chocolate  1 tbsp coconut oil Method  Boil full-fat milk, reduce it to 1⁄3. Add condensed milk and sugar, cook for 5 minutes. Mix in saffron and cardamom.  Cool and refrigerate, peel and chop the ice apples into small cubes.  Mix them with lemon juice and sugar, pour some chilled basundi into popsicle moulds.  Add a layer of chopped ice apples, then fill with more basundi.  Insert sticks and freeze for 4–6 hours. Remove frozen bars from moulds.  Dip them into the melted chocolate to coat, sprinkle nuts if desired, place the bars on a tray, and freeze for 30 more minutes. This is a guilt-free version of an ice cream. All of the goodness, minus the guilt The creamy and sweet mango puree and jelly-like ice apples go well together.
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