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Tadgola CUSTARD / palm fruit custard/ NUNGU CUSTARD

TADGOLA / PALM FRUIT  CUSTARD

Tadgola / palm fruit custard

INGREDIENTS

  • Milk – 500 ml [ from this take  ¼ cup and keep aside ]
  • Vanilla custard pwdr [any brand ]– 2 heapful tbsp
  • Sugar – 4 or 5 tbsp or as per taste
  • Tadgola / palm fruit peeled and finely chopped  – 1 big bowl or as required
  • Dry fruits chopped – 3 or 4 tbsp

PREPARATION 

  1. Peel the outer brown cover of the tadgola  and chop it into small cubes .Keep it in fridge and use it while  serving .
  2. Chop the dry fruits .
  3. Take custard pwdr + ¼ cup milk in a small bowl and mix well to make a smooth paste without lumps. Keep it aside.
TADGOLA / PALM FRUIT  CUSTARD

METHOD

Boil the remaining milk in a pan.

Add the sugar and mix well.

Keep the medium low.

Once it starts boiling ,lower the flame to lowest .

Now slowly add the custard pwdr mixture into it and mix well.

Cook for 2 –  3 minutes by continuously stirring . [  or it will burn at the bottom]

Once the mixture thickens, off the flame.

Allow it to cool.

Once cooled , put it into the fridge for few hours .[ min 2 hrs]

While serving add the chilled chopped tadgola pieces and dry fruits and again refrigerate for sometime or serve immediately.

Serve chilled.

I like to serve with a scoop of vanilla ice cream  .

NOTES

  1. Consistency can be adjusted by adding more or less custard pwdr ,I like medium consistency.
  2. If the consistency becomes thick ,then add little milk and mix well .
  3. Always add the fruits before serving.
  4. Dry fruits adds more texture to it.
  5. While serving you can also add a scoop of vanilla icecream.
  6. You can also add whipped fresh cream to the custard before serving .
  7. Other fruits which can be used – banana, apple, grapes ,pineapple, chikoo, pear, kiwi , strawberry, papaya ,melon, almonds, cashew ,rai sins. tutti fruity, cherries.
  8. Sometimes instead of many fruits we can try with any one fruit.

BENEFITS OF TADGOLA – https://www.mobiefit.com/blog/superfood-wonders-of-the-humble-tadgola-or-ice-apple/

Palm fruits are loaded with minerals like sodium, potassium, phosphorus and calcium, as well as traces of zinc and iron which can help keep your salt and electrolyte balance in check, especially in summers where we lose a lot of water through sweat. The potassium content further helps in flushing out liver toxins. Besides, the fruit also contains small doses of Vitamins A, B and C and virtually no traces of fat, making it ideal for those on a diet.

Though low in calories, ice apples are known for their glucose content that can help keep energy levels up even in draining heat. Not only does it help prevent dehydration, but also fights heat-related fatigue, and allows you to keep going for longer. Interestingly, neera or the sap from the palm trunk that is extracted early morning is also another popular summer drink, and a great energy-boosting option for the season.

Nutritionists and health experts these days recommend going back to local foods and flavors in our bid to eat healthy. Indigenous produce is better equipped than supplements and health foods to fulfill specific nutritional requirements that are often dictated by geography and local climate. The palm fruit is no exception. If you’ve never tried it or left the taste behind somewhere in your childhood, now’s a good time to welcome this delicious fruit back into your life.

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