Nungu Payasam is a refreshing South Indian dessert which is made with palm fruit, milk, sugar and cardamom. This Payasam is also known as Palm fruit kheer and Ice apple Payasam. This dish is mainly made during hot summer days.

Nungu Payasam

This has become one of my favourite desert. Not only it is easy to make, but it taste really really delicious and cools out body instantly. I can almost feel that my body gets cool when i drink this.

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About Nungu Payasam
Ingredients
Expert Tips
Step by Step Pictures
📖 Recipe Card

About Nungu Payasam

Nungu Payasam is a flavourful dessert which is made in summer when palm fruit is available. This Payasam is light in stomach and it is naturally hydrating. It doesn't feel heavy on stomach. The soft texture and mild sweetness of this Payasam is lovable by all age group peoples.

It is served as a cooling treat after meals for guests during special occasions. This dish can be made quickly without much efforts. This nungu Payasam is different from regular Payasam varieties.

For Delicious Nungu Payasam

Cool the milk before adding nungu. This gives an instant cold payasam.
Use full fat milk. It makes the payasam rich and creamier.
Blend half of the palm fruit and chop half of the fruit. This gives a smoothness and bite in the payasam.
For a different flavour add a pinch of saffron or rose water to the payasam.
Serve the payasam in earthen pot. This keeps the payasam naturally cooling and add nice flavour.

Ingredients

Milk: This is the main ingredient of the payasam. It gives creaminess and richness to the dish.

Sugar: It gives sweetness to the payasam.

Nungu: This is soft, juicy and cooling fruit. It makes the dessert special.

Condensed milk: It adds extra thickness and rich flavour to the dish.

Cardamom powder: This gives aroma and traditional taste to the dish.

Chironji- These are tiny nuts which gives a crunchy texture to the payasam.

Expert Tips

Choose tender nungu. The soft and juicy nungu give the better taste.
Do not overcook the milk. Reduce slightly don't make it thick.
Add nungu only after cooling. It keeps the fruit fresh and prevents curdling. Use chilled bowls to serve. Serve immediately after mixing.

Step by Step Pictures

1)Take palm fruit flesh or nungu in a bowl.

2)take half of it in a blender and make it into a fine puree.

3)Set this aside till use.

4)Chop the remaining pieces into fine chunks. Set aside.

5)Take milk in a sauce pan.

5)Add sugar and boil until it is reduced half.

6)Keep mixing so the milk doesn't burn in the bottom.

7)Now the milk has reduced in half.

8)Once the milk is reduced in half, Add in condensed milk into the milk.

9)Add in the pureed palm fruit.

10)Add in palm fruit chunks.

11)Add any chopped nuts of choice. here i am using chironji.

12)Add in some crushed cardamom.

13)Mix well and let it sit in the fridge for couple of hours.

14)Serve cold.

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