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Rajgira/Amranth CremeBrulee(eggless)


Rajgira/Ramdana/Amaranth Creme    Brulee(eggless)

Rajgira (Amaranth) or Ramdana, as it is popularly known in Northern India is a power house of nutrients. This grain migrated to India from America, and became an important part of our fasting ritual. Rajgira is a good source of calcium, protein and amino acids and is rich in iron, magnesium and Vitamin A, B and C too.

So Wanna try something new with our good old Rajgira during fasting? Try this creme brulee in it’s indian avtaar. its creamy & buttery texture going to satisfy your tastebuds fully. This Creamy brulee recipe which you can make and eat for upvaas/fast.

But you all must be wondering how creme brulee can be made without Brulee Torch 🤔?  if you don’t have Brulee Torch, don’t worry I have shared the video trick to give the torch effect of it.

The delicious and mouthwatering Rajgira/Ramdana/Amaranth Creme Brulee(eggless) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rajgira/Ramdana/Amaranth Creme Brulee(eggless) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rajgira/Ramdana/Amaranth Creme Brulee(eggless).

The step by step process with videos will help you learn how to pop Rajgira and make the delicious Rajgira/Ramdana/Amaranth Creme Brulee(eggless). Try this delicious Rajgira/Ramdana/Amaranth Creme Brulee(eggless) recipe at home and surprise your family and friends.

Prep Time  10 min

Cook Time  10 min

Serves  4 people

Ingredients to make Rajgira/Ramdana/Amaranth Creme Brulee(eggless)

Popped rajgira seeds 1 cup

Milk 1/2 liter + 4 tsp cold milk

Amul Cream 1/2 cup

Sugar 2-3 tbsp

Vanilla Cuatard powder 2 tsp / or you can substitute it with sabudana powder/flour or kuttu flour or  waterchestnut flour( singhade ka atta) or even sama rice flour for setting custard and add vanilla to it or you can completely avoid flavouring it.

Few strands of saffron soaked in warm milk

Grated fresh coconut 1 cup

Brown sugar 4 tsp

How to make Rajgira/Ramdana/Amaranth Creme Brulee(eggless)

Heat 1/2 liter milk in a non-stick pan, add half cup cream, mix well and heat for 2 minutes. Put 2 tsp custard powder in a bowl, add 4 tsp cold milk and mix well. Add this custard mix to the milk-cream mixture, mix and cook till the mixture thickens. Add 2 tbsp sugar, mix well and cook till the sugar dissolves completely. Strain the mixture so that there are no lumps

Now to pop rajgira, heat a thick bottom kadai


To check the heat just sprinkle some drops of water on it and see if sizzling sound comes. That sizzling sound indicates that kadai is hot enough to pop rajgira. Add 1 tsp of rajgira seeds at a time. Toss it on high flame

Cover the kadai with a lid and quickly slide the pot back and forth just above the burner. As soon as rajgira starts to pop switch off the flame and let it sit for few seconds. Take out in a bowl

Now repeat the process to get more popped rajgira this way in small batches. Sieve the popped rajgira so that unpopped ones will be left on plate. And you can reuse  by again popping it. Let it cool.

Now take the strained custard and put it on flame again

Add popped rajgira and mix well.

Now add grated fresh coconut

The custard mix will start to get thick

Keep stirring continuously

Switch off the flame after it reaches to desired consistency

Pour the mixture into 4 individual ramekin moulds and refrigerate till set.

Add 1 tsp brown sugar on each moulds and spread it with spoon.


Caramelize the sugar with a brulee torch OR take a metal spoon or a spatula,heat it on your stove burner. And press it on the sugar till brown. Works like a charm!’


Your creme brulee is ready to serve

Break open the hard sugar Nd enjoy the melt in the mouth rajgira pudding.



If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Pinterest and Instagram.

Happy cooking 🤗

Wheat, Cracked wheat/ Dalia and plum cake

Some desserts are so homey and comforting that they hit the right spot. These little cakes fell straight into that category. Simple, earthy, flavourful and above all whole grain. Nothing spectacular to look at yet very delicious!

A delicious cake that is wholesome and stogged full of tart plums. It’s moist and very toothsome! Here I have added Dalia/ cracked wheat powder along with whole wheat flour to make it more nutritious, and walnuts gives it a perfect crunch.

Plum Walnut Cake is a mouth-watering cake recipe that you can cook for your family and friends on special occasions like anniversary, pot luck and kitty party. Juicy and sweet in taste, with a little tangy flavours coming in with each bite, this dessert recipe is a perfect way to end a heavenly meal. Baked to perfection, this  recipe is made using plums, whole wheat flour, walnuts, eggs, sugar, baking powder, and vanilla extract. You can also use flaked almonds to top it up along with rose petals to for a beautiful presentation.

Also, if you have guests coming over for a small get-together, this is an apt dessert to prepare for your guests, they will be licking their fingers once they finish! So, what are you waiting for? Try this cake recipe and enjoy with your loved ones!

Ingredients (Serves 3)

40 grams wholewheat flour/ aata
35 grams Dalia/cracked wheat, dry roasted, grinded & sieved
50g clarified butter/ghee
1 egg
50g sugar
75g walnuts, chopped
1tsp vanilla extract
1/2 tsp baking soda
40 ml buttermilk
3 tsp brown sugar
2 plums, deseeded
Salt a pinch

Directions :

Preheat oven to 190 C.
Grease 3 ramekins or mini cake tins.

Grease each with a little ghee, and then sprinkle the base with 1/2 tsp brown sugar each. Chop up the plums, adding 1/2 a plum to each tin, followed by 1/2 a tsp of chopped walnuts.

In bowl of stand mixer, beat the clarified butter and brown sugar for 2 minutes on high speed. Add the egg and vanilla extract and beat again.
On the lowest speed, stir in flours, baking soda and remaining walnuts until just mixed.
Gently stir in the buttermilk.

Divide between the prepared remakins/tins.
Allow to sit in tins/ramekins for 10-15 minutes. Bake them in preheated oven for 25 to 30 minutes,  or until a tester comes out clean. After it is baked cool on wire rack.

Then turn over a platter and tap out. Garnish with walnuts and mint leaves.

Serve warm with  vanilla ice cream or just like that.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Instagram & Pinterest.

Regards and Happy cooking.

Recipe adapted from blog passionate about baking, with few changes.


Corn and Vegetables Kababs

Today i have for you all a delicious snack made from Corn. It’s called Corn kababs/patties. Also known as Makai Kababs, these kababs are made with lots of vegetables and they taste irresistibly delicious.

It’s simple , quick to prepare and tastes really yum.  Relish it as your tea time snack or serve as a starter in your next get together or stuff between buns and munch as burgers .. the choice is all yours . But which ever way.. i’m sure that everyone would love it plus its so easy and simple to make.

These corn kababs are perfect for kiddo birthday parties to get them to eat more vegetables. Crispy on the outside and meltingly tender within, you will be surprised how many adults easily fall in love with these deep fried delights.

A must try snack recipe especially for the monsoon season!

Ingredients to make corn kababs :

1 Cup boiled/steamed american corn grinded to a thick paste
1/8 Cup whole corn pieces
4 small potatoes grated
1/2 Cup green peas
1 small piece of cabbage chopped
1 large carrot finely grated
1 medium onion diced small
juice of 1 lime
1 tsp ginger
2 green chills
3 slices of bread grinded to make fresh bread crumbs
1/4 Cup chick pea flour dry roasted in a pan
1 tsp chaat masala
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp salt
1/4 cup fresh coriander leaves chopped

For coating :

Whisked/beaten egg 1

Bread crumbs 1 cup

Make a stiff dough with these ingredients and use oil on the hands to make round/oval /log shape (any shape which you like) kebabs.

Stick a short skewer into the centre, if making log shaped and roll kababs in the beaten egg, follow by  breadcrumbs.

Repeat with the rest.

Heat a pot of oil, covering ¼ from the base. To test the oil temperature, insert a wooden chopstick in the centre of the pot and if small bubbles start to form around the chopstick, the oil is ready.

Place a few pieces of the corn cakes into the hot oil and fry until golden brown.

Fry over medium heat to ensure the inside is cooked through thoroughly. Remove and drain on paper towel before serving.



Add any vegetables of your choice to make it more nutritious.

Refrigerate the dough for 15 minutes, before frying to avoid kebabs breaking in oil.

Adjust the amount of green chilli if you do not like spiciness.

Corn kababs taste great when deep fried as they turn crunchy.

If you have liked my post or recipe, please do share your feedback in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on  Instagram.


Onion – Herb Kababs with chatpata dip

Onion – Herb Kababs with chatpata dip

Onion herb Kebabs are the vegetarians’ way of winning at the kabab game. The preparation is a delicious& flavoursome mix of mint, onion, garlic and lemongrass cooked to perfection in very less oil, which makes it a good option.


Preparation time : 10 minutes
Cook time : 45 minutes

Serves 4

Ingredients to make onion-herb kababs :

1/4 kg Onion, thinly chopped

50 gm Lemon grass & stalks

Garlic flakes 4

1 Green Chilli, chopped

1/4 Tbsp Ginger, finely chopped

1 tsp red Chilli powder

50 gm Mint

1 tsp Cumin Seeds (Jeera)

50 gm fresh Coriander

1/2 tsp Nutmeg powder

1/2 cup Maize Flour (makai ka atta)

1/8 cup refined Flour (maida)

1/2 tsp (heaped) soda

Salt to taste

Oil to baste the kababs

For making dip for kababs :

50 gm Walnut, crushed

1/2 Lemon juice

10 gm Jaggery (gur)

Salt to taste

A pinch of black Pepper powder

1 small Onion, thinly sliced

25 gm Tamarind (imli)

How to make onion-herb kababs :

Spread thinly chopped/ slices of onions on a plate.

In a mixer jar put chopped garlic flakes, green chillies, ginger, lemongrass & chopped stalks.Grind it to smooth paste.

Add little water if necessary. Now rub lemon grass paste on chopped onions along with red chilli powder. Keep aside for 5-10 minutes.

Then add soda and all remaining spices and maize flour+maida, except salt. Mix well.

Mix salt in the end and mix well to make kababs of your choice of shape. Make kababs and shallow fry them in oil on non stick skillet.

For the Sauce:  Crush walnut in a mixer. Transfer into a bowl and mix with lemon juice. Add jaggery, salt and black pepper. Boil this mixture in 1/2 cup water for 10 minutes.

Remove from heat and add thin onion slices while sauce is still hot. Add tamarind pulp to this. Mix nicely. The walnut dip is ready.

Serve hot kababs with chatpata dip.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!



Kala Chana/Black chick peas salad on canapes/monitas

Black chickpea salad is easy to make, low calorie, salad with a tinge of spice and chutneys.

Chana Chaat is nutritious and delicious snack. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal too.

Here I have combined mumbaiya ishtyle murmura bhel with salad served on canapes/monitas. Easy and filling snack to munch on when you are hungry.

This is a very versatile recipe. You can adjust or skip or add the ingredients as per you liking and taste. So don’t go for exact measurements. If you like more spicy, add more chilli powder or add green chilies. Like it more tangy, add more lemon juice. Don’t like potatoes in chaat, skip it. Like more tomatoes, add little extra. Don’t like kala chana, use other beans like black beans or white garzbano beans/ chole.

In short, everything is adjustable in this kala chana chaat recipe. So go with your palate and make it how you like it or how your family like to eat.

This chana chaat has tangy and spicy taste. The flavors will tempt you to eat more and more. Enjoy this chaat in rainy season with your family and friends.

Prep Time      20 minutes

Cook Time      5 minutes

Ingredients to make Kala chana salad on Canapes

Soaked and boiled kale chane 4 tsp (prepared one day beforehand)

Boiled Potatoes 2 tsp

Onion finely chopped 2 tsp

Tomatoes chopped 2 tsp

Cucumber chopped 2 tsp

monitas/canapes 8 (store bought)

Masala moongfali 2 tsp

Murmure 3 tbsp

Chaat Masala 1 tsp

Jeera/cumin powder 1 tsp

Fresh Coriander chopped 1 tsp

Mint leaves chopped 1 tsp

Lemon juice 1 tbsp

Dhania pudina chutney 3 tsp

Imli Khajoor ki chutney 2 tsp

Pomegranate to garnish

Sev to garnish

How to make Kala chana salad on Canapes

Soak and boil kale chane with salt beforehand.

Chop boiled potatoes, tomatoes, cucumber and onion. Sprinkle chat masala and jeera powder.

Now assemble canapes/monitas. Here I have used readymade  canapes, easily available in the market. Or else you can bake monitas at home in an OTG.

For assembling of monitas/canapes, in the bottom put boiled kale chane. Top it with potato, tomato, cucumber, marsala peanuts and murmure. Sprinkle some chaat masala over it. Add chopped dhania pudina leaves.

Now drizzle dhania pudina chutney over it. Pour imli ki chutney. Garnish with sev. Put some coriander leaves,tomato pieces and pomegranate over it to decorate.

Enjoy your healthy snacky chaat with hot cup of cofee or Tea.


Green chutney and imli khajoor chutney can be made the before day itself. Or you can use store bought too.

Adding chaat masala and red chilli powder is according to your own taste.

You can drizzle sweetned curds over the chaat and then pour chutneys over it.

Fill the canapes only at the time of serving.

Mango – Semolina/sooji Cake


Who doesn’t like the tickling flavour of sweet mangoes? Indeed, mangoes are closely connected to our lives and when the season is in full blast in the summer, we cannot resist the temptation to binge on something mango-based every time.

This Mango Cake is another delightful recipe to add to your mango collection. A soft and fluffy cake with the irresistible flavour of mangoes, combined with semolina, this one is sure to become a great hit with everybody. This is pretty easy to make and is a great snack/tiffin option.

It just happens to be dairy free and egg free as well. . If you like mangoes as much as I do, you will adore this cake! 


Prep time 20 mins

Bake time 35 mins

Serves: 1 loaf cake


1 cup of Semolina/Rava/Sooji ( I used the fine variety)

1 cup Mango pulp (ready made/canned/fresh mango pulp-I used freshly squeezed)

¼ cup unsalted butter, melted

¾ cup Sugar

1 teaspoon Baking powder

A pinch of salt

¼ cup chopped nuts for garnish, I used pistachios because they add a nice color and texture


Pre-heat the oven to 170 degrees C.

Mix the semolina with sugar, salt and baking powder.

Next, add butter and mix well. Finally add the mango pulp and mix again. Let it sit for 15 minutes.

Pour the batter in a greased loaf/ 6 inch round pan and garnish with nuts of your choice.

Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit.

Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.

Allow to cool completely and then cut and serve.


1.Use the best quality mango pulp you can find! The final color of your cake also depends on this.

2.Ensure that the mango pulp is thick and not too watery
If you use a pulp that is not thick and if you find that the cake batter is more runny than should be, then let the batter stand aside for 20 minutes, until the mango pulp is absorbed by the semolina.

Recipe courtesy blog : prettylittlethings


Karachi Halwa

Karachi/Bombay Halwa

Soft and melt in the mouth is karachi halwa which is also known as bombay halwa. This halwa is basically made with 4 ingredients – corn flour, ghee, water and sugar.

Karachi halwa is known as a Sindhi delicacy.
Just few simple ingredients that can be easily found in your kitchen pantry are used to make this rubbery sweet. It’s also popularly known as cornflour halwa. But you can also replace cornflour with any flavoured custard powder also.

This mithai is prepared especially during festival season. moreover, it could be easily shared with friends and family because of longer shelf life compared to other Indian sweets.

The recipe for corn flour halwa is pretty simple. It is just about cooking the corn flour in a sugar syrup until it reaches the right halwa consistency. The tricky part of this recipe is to get the halwa look glossy. If you miss out on the right texture, it won’t taste good and look gloppy.

karachi halwa is not your everyday sweet, so best to make during festive occasions or special occasions.

Preparation time :  10 minutes

Cook time : 20 minutes

Serves : 6

Corn Flour 1cup
Sugar – 1.5 cup
Water – 1 + 1.5 cups
Ghee – 1/4 cup
Mixed slivered Nuts 1/2 cup
Orange Food color- a pinch
Ghee to grease thali


Method :
In a bowl , take 1 cup of corn flour and add 1 cup of water and food color and mix it well without any lumps. Keep it aside.

In a nonstick pan, add one and half cups of sugar and one & half cups of water and mix it well. Mix till sugar melts completely.

Now add corn flour+orange colour mixture slowly to the sugar syrup and continuously stir with a whisker. Make sure that no lumps are formed.

Now after a while at regular intervals add ghee to halwa with one spoon at a time. Don’t add ghee at one go, and stir it continuously. After the mixture is cooked properly it will look like a jelly.

It will start to leave out ghee at the edges means it’s ready to be poured in greased thali.

Add half quantity of the slivered nuts and mix well and remove it from the heat. Transfer the mixture into greased plate and let it cool completely.

When the mixture sets well and little warm garnish it with the remaining slivered nuts on the top.

Your karachi halwa is ready.

some tips for a perfect chewy karachi halwa recipe:

1. Using the Food colour in this recipe is optional and is added only to make it attractive.

2. Corn flour should be mixed with water without any lumps formed. otherwise, the halwa would not be chewy and properly cooked.

3. Continuously stir while gradually adding cornflour mixture to the sugar syrup.

3. Do not compromise on adding ghee/ clarified butter to corn flour halwa recipe.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!


Sol Kadi with Kokum Sorbet

Sol Kadi with Kokum Sorbet/ Slush


Sol Kadi is a drink which is made from Kokum and coconut milk. Sol kadi cools down the digestive system after eating spicy food. One of the most popular gastronomic imports from the coastal Konkan region- Sol kadi- makes for a coolant and a digestive.

The drink is enjoyed in 2 ways and each one is beneficial. If you have it before meals, it works as an appetizer, and after a meal it becomes a digestive.


Sol Kadi is an aromatic and delicious drink. You can try making this amazing drink in your kitchen. The flavours of the Sol Kadi with Kokum would satiate your taste buds.

Komum sorbet reminds me of ice gola/slush, which we used to have in our childhood, licking juicy syrupy crushed ice on stick, drizzled with different flavours of summer juices like kala khatta, kairi panna, orange and khus to name a few.

I have shared the recipe of homemade kokum sharbat here

Ingredients to make Sol Kadi with Kokum Sorbet

  • 10-15 wet Kokum pods
  • 1 Cup Coconut Milk
  • 1 Green Chilli
  • Garlic cloves
  • 2 tablespoon Coriander
  • 1/2 teaspoon Cumin powder
  • Salt to taste
  • A few Mint leaves, for garnish

How to make Sol Kadi with Kokum Sorbet

First, soak kokum pods in 1/2 cup warm water for 30 to 45 minutes.

 Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.


In a mortar and pestle, smash together the green chili, cumin seeds, garlic cloves, coriander leaves and salt.

Crush them roughly till they come together.

Add the coconut milk, kokum concentrate, crushed garlic and chilli spice paste and stir well to combine. 

Taste it and adjust seasoning as required.

Garnish the Solkadi with mint leaves or chopped coriander and place in the fridge.

To make kokum sorbet :

In a bowl add 2 to 3 spoons of Kokum concentrate which earlier extracted

Dilute it with 1+1/2 cups of water

Add salt, sugar, and cumin powder

Now transfer this to a metal/steel container or ice cubes tray.

Place this in freezer for 8 hours.

Once it’s partially set, scoop it out with ice cream scooper/spoon, and place 2 scoops in each glass.

Kokum sorbet is ready

You can make ice cubes also with this Kokum liquid

Serve chilled Sol kadi topped with kokum sorbet / kokum ice cubes.

Notes : You can always add a tadka of smoking coconut oil, mustard seeds, cumin seeds, curry leaves, asafoetida and slit green chillies.

When making sol kadhi, have it just the day you wish to drink it as it won’t last long.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Instagram.

I love to hear from you all.



Mango Dome

It is not uncommon to wait for the summer season to be able to feast on mangoes. Are you  smelling the sweet aroma of ripe mangoes? For me it’s a big YES. My big haul of organic and  direct from the farm Hapoos mangoes, has arrived. My hands are itching to experiment with many recipes with mangoes.

There are umpteen ways to relish this fruit and to turn your meals interesting. So beat the heat, stay cool and energised with a sense of contentment this summer with this comforting and soothing fruit.

There are so many ways to enjoy this fruit. Some ways are fun, some are indulgent and some are healthy. A sliced mango by itself or get creative and brighten up boring meals. Take your pick and have a blast with this delicious fruit.

To begin with, I have made a delicious dessert made with vanilla sponge cake and filling of whipped cream & mangoes. Its shaped like a dome.

This dessert has different textures. The filling is soft, the cake is chewy. The dessert is sweet and balanced with the little tart mangoes.

It has everything you need to keep your taste buds singing with happiness. So are you ready guys 😊

Preparation time  15 minutes
Cook Time             35 miutes
Serves     1

Ingredients to make Mango Dome :

Let’s make sponge cake first as this is the base for the dessert :

Sugar 125 gms

Unsalted Butter at room temperature 50 gms

Eggs 4/ or 1 cup buttermilk/condensed milk

Vanilla essence 1 tsp

All Purpose Flour 125 gms

Baking Soda 1 tsp

Baking powder 1 tsp

Salt a pinch

Coconut milk 1 cup or less

Simple Sugar syrup 3 to 4 tsp

Mango puree 1/2 cup

Mango pieces chopped

Whipped Cream 1 cup

Mint leaves to garnish

Canned cherries to garnish

How to make Mango Dome

To make sponge cake, cream butter, eggs/condensed milk/buttermilk & sugar together.

Add vanilla essence and beat it with hand blender

Add dry ingredients like Maida/APF, baking soda & baking powder.

Add a pinch of salt

Beat again to blend everything together

Next add coconut milk to adjust the consistency

Pour in greased baking pan and tap on kitchen counter few times to remove air bubbles.

Bake in preheated oven at 180 degrees for 35 to 40 minutes

Remove and cool it on wire rack.

Take a bowl/ steel katori and cut the cake in dome shape. Make 2 semi circle pieces for dome shape. One for upper layer and another for down layer.

Now cover the glass bowl with cling wrap on inner side and let the cling film hang loose.

Fill lower part with 1 piece of cake and cover till corner of glass bowl. If necessary, take few crumbs of cake and adjust the shape.

To make simple sugar syrup :

Traditional simple syrup is made from one part water to one part sugar (1:1).

 Heat the water first, before adding the sugar. Heating the sugar and water together won’t ruin the syrup — it just takes longer to heat. Once the sugar is dissolved, let the syrup cool. Store it in a glass container in the refrigerator for two to three weeks.

Soak it with simple sugar syrup and press with your fingers to form a shape. Place this in freezer to set for 10 minutes or more

Now make the filling :

Take 1 cup whipped cream and add Mango puree and chopped Mango pieces.

Remove cake bowl from freezer and fill with whipped cream filling till 3/4 of bowl.

Now cover the top of dome with another half of cake piece. Again soak it with some more sugar syrup. Press lightly with fingers and cover the dome with overhung cling film.

Put this back again in freezer to chill further for few hours. When serving take out and remove the cling film and un mould the dome on to plate.

Decorate with Mango puree Nd Mango pieces.Garnish with some mint leaves and canned cherries.

Cut it into pieces and enjoy it chilled.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Instagram.

I love to hear from you all.


Tadgola/ iceapple/nunggu/palmfruit Cooler


Ice apples or tadgolas are available across coastal regions of India during summer. The fleshy and juicy fruit of the sugar palm tree is probably the only thing you need to eat on a hot sunny summer afternoon.

Mother Nature has its own ways of protecting us from harsh climatic conditions. It is a great way of beating the heat.

Tadgola is translucent and pale white in colour. The fruit is called tadgola in Marathi and Hindi.

The fruit acts like a natural coolant and helps in maintaining the body temperature during summers. The benefits of tadgola make it a perfect thirst quencher during the hottest months.

 It is a great way of beating the heat  The best way of eating it is by removing the white outer covering and putting the whole fruit into your mouth. This is one fruit that I totally love.
Believe me it is pure bliss!


Preparation time : 5 minutes
Cooking time : 5 minutes
Serves : 1


Ingredients to make Tadgola Cooler

Tadgola/Ice Apple peeled 2

Lime juice 2 tsp

Sugar syrup 2-3 tsp

Soda 150 ml

Mint springs 2

Salt a pinch

Chat masala to coat glass rim

Ice to top

Process to make tadgola cooler :

  • Peel the tadgolas and blend them to make a puree.
  • Add this to a cocktail shaker with lime juice, sugar syrup, mint leaves and top it with ice and soda.
  • Shake well
  • Dip the rim of glass in lime juice. Coat it with chat masala.
  • serve  chilled garnished with lime and mint leaf.

My Tip :

Consume it as soon as you make it. Don’t keep in the fridge