Tadgola’s time in the sun

Ice apples or tadgola are turning into mojitos this summer and trending too This may be a good way to introduce the younger generation to the wobblytextured icelooking summer fruit often sold on handcarts These provided respite from the heat and dehydration when no Instagram was required to tell you whatrsquos good for your gut Encased in a coconutlike shell a group of these nutrientdense fruit would be patiently extracted by the vendor using a special knife Itrsquos a skillCalled nungu in Malayalam tadgola in Maharashtra talam in Tamil and taati ninguin Kannadmdashthe fruit has a massive list of health benefits including being loaded with vitamins minerals calcium phytonutrients and fibre In fact in Tamil Nadu itrsquos used to make payasam and eral nungu Puducherry prawn and palmera fruit curry More interestingly in Bengal the flesh is used to make bora or fritters Cookbook writer and food curatorconsultant Ananya Banerjee says ldquoIn Bengali ice apples are called taal saans Thatrsquos the unripe version The Bengali sweet sondesh takes inspiration from taal saans It is made in a mould which looks exactly like the fruit In winter sondesh is made with nolen gur the first flush of the juice of date plum and called jalbhora sondesh resembling the fruit When ripe the ice apple is called taal Many Bengali recipes can be made with taal the most popular ones are taaler bora taal kheer and taaler luchirdquo Usually consumed as fruit in Bengal sometimes the juicy flesh which tastes a lot like tender coconut is used to make a sherbat wit the addition of rose she addsShriya Naheta Wadhwa founder of Zama Organics has been retailing tadgola through her online store ldquoAvailable from April to July ice apples have a texture similar to the lycheemdashwatery slimy and sweet with a slight bitter hint from its own shell This fruit is grown and easily found in western coastal Maharashtra We source them from Palghar Best consumed in its natural state simply peel the fruit slurp the water thatrsquos esconsed in its centre and eat the flesh afterrdquoAnanya BanerjeeChef Karishma Sakhrani is a fan of its contrasting juicy and firm texture that makes it an interesting fruit to work with in the kitchen ldquoYou can make dessert with it and use the firmer ones in savoury recipes like curries My favourite is to combine it with coconut milk The sweet lusciousness of coconut milk adds a whole other dimensionrdquo she addsBanerjeersquos taaler boraIngredients1 cup pulp of ice apples1 banana ripe mashed12 cup maida12 cup rice flour1 cup rice puff12 cup grated coconut12 cup sugarOil for deep fryingMethodIn a bowl take the taal pulp and mashed banana rice flour grated coconut rice puff and sugar and mix well If the mixture is wet then add a little more maida to form a thick batter Using your hand or a spoon put one 1 tablespoon of batter and deep fry till brown Take them out and put on a kitchen towel before servingBanerjeersquos taaler luchiIngredients1 cup maida1 tbsp ghee2 tbsp taal pulpWater if requiredGhee or refined oil if requiredSalt to tasteMethodPrepare a firm dough with maida ghee tal pulp and little water and keep aside Prepare small balls from the dough and cover them with a moist napkin Apply some oil and roll each into a circle of 34 inches Deep fry the luchis in hot oilBanerjeersquos taaler kheerIngredients1 cup ice apple pulp1 litre milk1 cup sugar12 cup grated coconutA pinch cardamom powderMethodBring milk and sugar to a boil Reduce to half Add tal pulp and cook for 1520 minutes Add grated coconut and cardamom powder and mix well The kheer is readyChef Karishma Sakhrani feels that the versatility of ice apples lies in the simplicity of the fruit PicPradeep DhivarSakhranirsquos coconut tadgola panna cottaldquoBeing vegetarian agar has always come to good use for me Itrsquos a great alternative to gelatine and helps make a fabulous vegan panna cotta My love for palm fruit prompted me to create this dreamy creamy coconut panna cotta with chunks of tadgola to intercept the creaminessrdquo says SakhraniIngredients200 ml coconut milk 2 to 3 tbsp sugar14 tsp agar agar4 pcs ice applesA pinch of salt MethodCombine all the ingredients in a small pan and whisk thoroughly Bring the mixture to a boil while continuously stirring Take off the heat for a few minutes after the first boil Let it cool down while still stirring and then pour into a silicone mould lined with peeled and chopped ice apples Let the panna cotta set in the fridge Demould and serve chilled topped with a sprinkle of black sesame and a toasted coconut sliceSakhranirsquos tadgola and jaggeryldquoIcy desserts that combine fruits jellies some forms of sweetener and sometimes coconut milk are popular all over Southeast Asia Itrsquos almost like a dessertsoup As strange as it sounds it hits the spot This is the easiest quickest sweet fixrdquo says SakhraniIngredients6 pcs ice apples1 tbsp jaggeryA pinch of saltIce cubes crushed MethodPeel and chop the ice apples Sprinkle a little bit of jaggery and a pinch of salt Mix well and leave to chill in the refrigerator Serve with some crushed iceWadhwarsquos tadgola puddingIngredients1012 ice apples12 cup coconut sugar12 cup creamMint leaves to garnishMethodFreeze the ice apples for 3 to 4 hours Refrigerate the cream till it becomes firm Peel the frozen tadgolas and add them to a blender along with the coconut sugar and cream Blend them for 23 minutes until the mixture is creamy and semithick Garnish with mint leaves and serve immediatelyVegan tadgola ice creamIngredients1015 ice apples peeled and frozen1 frozen banana34 cup Coconut milkFresh mint leaves for garnishMethodIn a blender add the frozen bananas tadgola and coconut milk and blend until it forms a thick and creamy texture Scoop the ice cream out in serving bowls and garnish it with fresh mint leaves