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Palm Fruit/Tadgola Kheer (Ice Apple/ Tarkun Kheer) Pudding

Servings: 4-6
Preparation time: 10 minutes.
Cooking time: 30-32 minutes.
Total time: 42 minutes.

One of my family friend was surprised when I mentioned that today’s dessert is “Palm Fruit Kheer ( Ice Apple/ Tarkun Kheer) Pudding”.

They had never thought of using this unique fruit in a dessert before.

I could see the excitement in their eyes as they asked me for the recipe after having it.

Palm Fruit Kheer is unique with its creamy texture, is a delightful dish that blends the natural flavour of palm fruit with the richness of milk and dry fruits.

It’s a refreshing dessert, perfect for any occasion, and especially wonderful during fasting days. I am happy to share the recipe, knowing that you will enjoy this lesser-known but delicious treat!

The fruit itself is known for its cooling and hydrating properties, which can help you and keep refresh during summer.

The palm fruit, also known as “Tadgola” or “Ice Apple,” is a hydrating, cooling fruit enjoyed in summer.

Ingredients:

Palm Fruit(Tender): 8-9 no.
Full cream Milk: 1 litre
Sugar: 20 gm
Almond: 12-15 no.
Dry grapes (Raisin): 20 no.
Cashew nut: 10-12 no.
Grated dry coconut: 2-3 tablespoon
Ghee: 1 teaspoon
Vanila essence: 1/2 teaspoon.

Preparation:

Peel the outer covering, reveal the juicy fruit inside, chop the Ice Apple, Keep aside.
Coarsely grind cashew nut, almond and coconut, keep aside.
Stir fry dry fruits along with raisins in one teaspoon of ghee on low flame, keep aside.

Method:

Boil the milk; reduce to low flame until it becomes half in quantity.
(About 15-20 minutes). Stir it every 5 minutes.
Add fried dry fruits; continue to cook for couple of minutes.
Add chopped palm fruits (Tadgola), continue to cook for 4-5 minutes.
Add sugar; cook for 3-4 minutes, put off the flame.
Add vanilla essence, give a good mix.
“Palm Fruit/Tadgola Kheer (Ice Apple/ Tarkun Kheer) Pudding” is ready to be served.
It can also be refrigerated and served cool for a different taste.