Mango and Nungu/Palmyra fruit Kheer

Nungu and mango .... I have never thought of this combination and I wouldn't have tried it if it was introduced  to us like this this. This recipe is not my own trial but was made by my mom who saw it on tv last month. The simplicity of the recipe drew us in and she made it for us. Well it was super hit.

I have had a small fracture in my hand some time back which has kept me away from my kitchen dealings for a while now. My mom and mil are helping me in the kitchen. When mom was here to help she made this recipe 4-5 times. Now that is quite a proof of how much we have fallen in love with it

I am not a big fan of nungu. In fact I just dont like it and dont even bother to try eating despite its wonderful health benefits. Google it and you will end up with a big list of amazing benefits that this tiny fruit holds. The most important is that it is a very good body coolant - a must for us during the scorching summers. This recipe has changed my way of looking at this jelly-like fruit. Hats off to the tv show and hats off to my mom for making it for us. Feeling good that we are enjoying the goodness of this fruit in a way that has pleased our taste buds to its best 

Serves... 6ppl

Serve option... Chilled and garnished with almond slices

This is what u'll need....

Milk - 1 1/2 litre
Mango - 2 medium
Nungu / Palmyra fruit
Cardamom powder - 1/4 tspn
Cashews and Almonds - 7 nos each(optional)
Sugar - 1/2 cup

Here is the stir....

• Pour milk in a heavy bottomed non-stick pan 

• Bring milk to a rolling boil and reduce the flame to medium. Keep stirring frequently and continue till the milk becomes thick and reduces to half the amount. Make sure you keep stirring to avoid the milk from sticking to the bottom of the pan or burning

• Put almonds in a blender and grind it to a coarse powder. Now add little water/milk to make a fine paste. You can leave the peel of the almonds on or you can soak the almonds in warm water for a few minutes and peel them before grinding. Either way it tastes the same

• Add this paste to the reduced milk and stir it. Cook for a minute while stirring it continuously. The mixture will tend to get thick. Add sugar and turn off the flame

• Transfer it to another bowl that can go into the fridge and leave it cool down to room temperature

• Meanwhile peel and cut the mango into small bite size pieces. Repeat the same with nungu too

• Leave it in the fridge to keep it cold till the milk is getting cold

• When the milk mixture temperature is apt to go into the fridge, transfer the fruits into it and give it a gentle stir to incorporate everything evenly

• Roughly chop cashews and almonds and toss it into the mixture too. This is optional but we enjoy the bite of nuts in ours

• Refrigerate and serve chilled

• When serving, garnish with thinly sliced almonds for a little crunch

Note:

• Reduce the milk to half to get a rich taste
• Almond puree will make the milk mixture thick 
• Adding nuts is purely optional. A little bite and extra texture enhances the dish's specialty according to me ;)
• Adjust sugar to suit you taste