Nungu recipes, rose milk with nungu & nungu sarbath with nannari


Nungu recipes, rose nungu and nungu sarbath with nannari syrup to beat the heat

rose nungu
rose nungu

The mercury is rising higher each day and summer has reached its peak with no sign of respite. Scorching conditions with high humidity! We are guzzling down tender coconut water, smoothies and refreshing drinks like there is no tomorrow. With an abundance of toddy palm fruits, I made two varieties of drinks using them that are very refreshing and invigorating, perfect for the hot weather. These summery drinks are not only cooling to the system but absolutely delicious too.

nungu fruit
tadgola, taati hingu, taal
ice apple, taati munjalu, nungu

Toddy palm seeds are nutritious loaded with vitamins and minerals. I am so glad that nongu or taati munjalu is getting the credit that it deserves as being versatile than just a plain palm seed to relish in its natural form. I have seen toddy palm seeds being used a lot in Tamil Nadu street food drinks where street hawkers have creatively concotted sarbaths and desserts. I should try using them to make ice cream, kulfi and other desserts that usually use fruits like strawberry or litchi. Will keep you posted on those new concoctions in future posts.

nungu sarbath
nungu sarbath

During our visit to Rameswaram last summer, we came across a street hawker selling nongu sarbath which is nothing but nannari sarbath (sugandhi drink made with sarsaparilla roots) with addition of crushed fresh toddy palm seeds. Absolutely loved the flavor.

Yesterday, I posted nongu paal, sweetened milk with crushed nongu that is flavored with cardamom. Another variation to nongu paal recipe is to add rose syrup or rooh afsa. Believe me, rose milk nungu is brilliant. Absolutely refreshing, cooling to the body and delicious. I am sharing two nungu recipes in today’s post. Simple recipes that even a child can whip up in no time.

nungu recipes
nungu drink

Learn how to make nungu recipes like rose nungu and nungu sarbath

Rose Nungu, Nungu Sarbath Recipe

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  toddy palm seeds

 Ingredients

  •   For Rose Nungu:
  •   Toddy palm seeds - 4, peeled and chopped fine
  •   Milk - 2 cups, boiled, cooled and chilled
  •   Rose syrup - 2 tbsps OR Rooh Afsa
  •   Sugar - 1 to 1 1/2 tbsps (adjust)
  •   For Nungu Sarbath:
  •   Toddy palm seeds - 4, peeled and chopped fine
  •   Nannari syrup - 4 tbsps
  •   Sugar - 1 tbsp OR honey
  •   Water - 2 cups, chilled

Method for making Rose Nungu, Nungu Sarbath Recipe

To prepare rose nungu - in a vessel, bring milk to a boil. Allow to simmer till it reduces to three fourth of its original quantity.
Add sugar and and continue to simmer for few mts. Turn off flame and bring to room temperature.
Add rose syrup and crushed nongu/taati munjalu and mix.
Chill in the refrigerate for a few hours and serve.
To prepare nungu sarbath - Add 2 tbsps of nannari syrup in a serving glass. Add a cup of chilled water and crushed toddy palm seeds. Mix the contents well with a spoon. Add ice cubes and serve.

Tips

  •   I have used homemade nannari syrup (sugandhi). You can use store bought syrup.
  •   Along with the crushed nongu, you can grind one or two toddy palm seeds and add to either of the above drinks.

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Nungu recipes to beat the summer heat. Toddy palm seeds have health benefits, one can make tasty desserts like rose nungu & nungu sarbath with nannari syrup

One thought on “Nungu recipes, rose milk with nungu & nungu sarbath with nannari

  1. Quinoa Pulao

    Ingredients:

    1 cup quinoa

    1-1/2 cup of water

    1 tablespoon oil

    1/2 teaspoon salt

    Pinch of turmeric

    For vegetables

    1/2 cup peas

    1/2 cup corn

    1/2 cup carrot cut in small pieces

    1 tablespoon thinly sliced ginger

    1 green chili minced

    1 tablespoon oil

    1/2 teaspoon cumin seeds

    1/4 teaspoon black mustard seeds

    1 bay leave

    1/2 teaspoon salt adjust to taste

    1 1ablespoon lemon or lime juice

    Method

    Rinse quinoa (No need to soak and wash repeatedly)

    In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring
    to a boil, cover and reduce the heat to low. Let it simmer until quinoa
    is tender and water is absorbed. This should take about 15 minutes.

    While quinoa is cooking heat the oil in other saucepan over medium
    heat, Test the heat by adding one cumin seed to the oil; if it cracks
    right away oil is ready.

    Add the cumin seeds, black mustard seeds, and bay leave, as seeds
    crack add all the vegetables, carrot, corn, green peas, ginger, green
    pepper, and salt.

    Let the vegetable cook over medium heat until vegetables are tender but firm.

    Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.

    Finish off by adding lemon juice

    Enjoy this nutritious, nutty and colorful dish!

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