Nungu Payasam Recipe, A Decadent Dessert Made Of Ice Apple

The hotter months of the year bring myriad luscious fruits. We know you already imagine juicy and sugary mangoes. But another equally impressive fruit exists; it might be less popular than the former. The mention is of ice apple or palmyra palm fruits. It is known by different names in various Indian regions. While feasting on freshly plucked and peeled ice apples is the best summertime food indulgence for many, the Indian kitchens also have been exploring ways to get the most out of this juicy fruit. Nungu Payasam is a perfect example of a drool-worthy dessert made from tender palm fruit. 

Nungu Payasam is a South Indian speciality that provides a sweet escape from the scorching summer heat. This delectable dish is a dessert and a coolant that can rejuvenate your senses with every bite. Made with condensed milk, almonds, cashews, and cardamom, Nungu Payasam is a creamy, delicious, and refreshing dessert that will delight your taste buds and soothe your soul. However, the best flavour is derived only when one chooses firm and fresh tender palm fruit for the best taste and texture. The recipe is comparatively easy. It must be served chilled with rose petals as a garnish. Enjoy after a meal or on any occasion.

Nungu Payasam Recipe

Preparation time: 60 minutes 

Cooking time: 30 minutes 

Total time: 90 minutes 

Servings: 4 

Creamy ice apple kheer, Image Credit: Archanaskitchen.com

Ingredients

• 10 ice apples or tender Palmyra palm fruits, peeled and chopped
• 1/4 cup condensed milk
• 1-liter milk
• 10 cashew nuts
• 10 whole almonds, soaked and peeled
• 1 teaspoon cardamom powder
• Rose petals for garnishing

Method 

• Refrigerate half of the chopped palm fruits for an hour.
• Soak cashews and almonds in warm water for an hour and grind them into a smooth paste using a mixer grinder.
• In a saucepan, boil the milk and add the cashew-almond paste. Stir the mixture and let it boil for 5 minutes.
• Add the condensed milk and simmer on low heat for about 10 minutes.
• Turn off the heat and let the mixture cool down to room temperature.
• Add the remaining chopped Palm Fruits and cardamom powder to the milk mixture.
• Refrigerate the payasam for a couple of hours and serve chilled.
• Garnish with rose petals before serving.

Serving Suggestions

Enjoy Nungu Payasam as a dessert after a simple south Indian meal of Keerai Sambar, Thoran, Steamed Rice, Elai Vadam, and Masala Chaas.

Note: Choosing tender pieces of ice apple is crucial to the texture and taste of the payasam.

So beat the heat this summer with this divine dessert that will keep you cool and satisfied.