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 a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of world cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Ice Apple Kheer at your home. Ice Apple Kheer by Vins Raj will help you to prepare the perfect Ice Apple Kheer at your home. You don't need any extra effort or time to prepare this. It just needs 10 minute for the preparation and 10 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Ice Apple Kheer.

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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