Ice Apple Kheer | How to make Ice Apple Kheer

By Vins Raj  |  18th May 2016  |  
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  • Ice Apple Kheer, How to make Ice Apple Kheer
Ice Apple Kheerby Vins Raj
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About Ice Apple Kheer Recipe

Kheer with a twist. The Nongu - Palmyra fruit or the Ice Apple is available only during Summer season. A natural coolant that provides hydration to the body. The pale white/brown outer skin which has a slight bitter taste heals the stomach ulcers and digestion issues. This recipe needs the fruit as a whole, skin intact.

Ice Apple Kheer is delicious and authentic dish. Ice Apple Kheer by Vins Raj is a great option when you want something interesting to eat at home. Restaurant style Ice Apple Kheer is liked by most people . The preparation time of this recipe is 10 minutes and it takes 10 minutes to cook it properly. Ice Apple Kheer is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Ice Apple Kheer. Ice Apple Kheer is an amazing dish which is perfectly appropriate for any occasion. Ice Apple Kheer is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Ice Apple Kheer at your home.

Ice Apple Kheer

Ingredients to make Ice Apple Kheer

  • 5 Nongu/Ice apple
  • 2 tbsp sugar
  • 1 tsp poppy seeds
  • 5 almonds
  • 4 cardamom
  • 2 tbsp coconut pieces
  • Few strands of saffron
  • 1 tsp ghee

How to make Ice Apple Kheer

  1. Soak the almonds and peel the skin. Dry roast the poppy seeds. Grind almonds, poppy seeds in a blender along with 4 Ice apples with the skin and grind to a paste.
  2. Roast the coconut pieces in ghee and keep aside. In a pan add the ground paste, sugar and add 3 cups of water. After it starts to boil, let it be in boiling state for 3 minutes and remove from heat.
  3. Add warm water to saffron and add to the mixture. Now add the ghee roasted coconut pieces.
  4. Peel the skin of the remaining 1 Ice Apple, cut into small pieces and add to the payasam.

My Tip:

The colour of the payasam will have a tint of brown, as nongu is used with the skin. Alternatively you can use peeled fruit to have a bright coloured payasam and decrease the sugar quantity.

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