Nungu Payasam Recipe | Palm Fruit Kheer Recipe

Nungu Payasam is a creamy sweet made by boiling milk and adding palm fruits, sugar and dry fruits to it. It is easy to make but tastes delicious and festive for any occasion. Soft nunghu pieces in cold sweet milk make every spoonful very refreshing. This payasam is usually made during summer when palm fruits are available in abundance.

The taste of this payasam is mildly sweet with the delicate flavor of cardamom and the crunchy taste of almonds. Nungu gives a soft jelly like taste which tastes great when eaten. One of the best ways is to use slightly hard old palm fruits instead of eating them plain. You can make this when you want a quick dessert without much effort but still tastes special.

About Nungu Payasam

Nungu Payasam also known as palm fruit kheer is a traditional style milk based dessert. Instead of vermicelli or rice, palm fruit is used as the main ingredient here. The milk is boiled for a few minutes to achieve slight thickening and thickening and then after cooling, sweeteners and nungu are added.

The texture of this payasam is not very thick like other kheer varieties. It is slightly runny and creamy. The mashed nungu mixes with the milk and adds a mild sweetness, while the chopped pieces add a mild flavor throughout. This combination makes it interesting to eat. This Nungu Payasam recipe is my own idea which I got from a TV show.

The cane sugar in this recipe adds sweetness and a light brown color. If you want, you can also use jaggery or regular sugar. Some people also add condensed milk for added richness. Saffron can be added for flavor which gives mild aroma and colour. Even people who do not like plain nungu enjoy it in this form.

I usually cool it before serving because it tastes better when cold. This dessert looks very comfortable and cool during summer days. When nungu or palm fruit is in season you can make this nungu payasam and enjoy it. We all loved this payasam and I was very happy that it turned out so delicious despite me not adding any rich ingredients to it.

Nungu Payasam Ingredients

• Milk – I used for creamy base. This gives richness and smooth texture, do not use very thin milk for this recipe as it may not taste good.
• nungu/palm fruit – I used some mashed and some chopped pieces. It gives soft jelly-like texture and mild sweetness, choose a little firmer for better flavor and taste.
• cane sugar – I used sweetness and flavor. If required or you do not have cane sugar at home, you can replace it with jaggery or regular sugar.
• Almond – I have finely chopped almonds for crispness and richness. If you want, you can also add cashew nuts.
• cardamom powder – I added it only for fragrance. It enhances the overall flavor of the dish, do not add too much otherwise it may spoil the taste.

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How to make Nungu Payasam Recipe step by step

1. Take milk in a saucepan, boil and cook on low flame for 5 minutes.

2. Take palm fruit, remove its outer peel. Now mash 3 nungu with a spoon.

3.Cut the remaining 3 nungu into cubes. Take boiled milk, add cane sugar to it.

4.Cook for a few minutes until the cane sugar dissolves. Cook on low flame for 5 minutes. Cool the milk and keep it in the refrigerator.

5.Now first add mashed nungu, then add chopped pieces and mix well.

6.Finally add chopped almonds and cardamom powder, stir vigorously and serve.

serve chilled.

Expert Tips

• boil milk – I usually boil the milk and boil it for a few minutes. It has a light consistency and a rich, creamy taste.
• coolant – I have allowed the milk to cool completely, do not add nungu to milk that is too hot. Its texture may change, so let the milk cool first.
• adjust sweetness – After the sugar dissolves I taste the milk. Some people may prefer a little more sweetness.
• nungu – I usually prefer fresh fruits for better taste and softer texture. If you have hard nungu then grind it and put it in the mixer.
• cool before serving – I just like to keep it in the fridge for some time. Cold payasam tastes more refreshing.

serving and storage

Let the Nungu Payasam cool and serve in a small bowl, sprinkling chopped almonds on top. It tastes good as a dessert after lunch or dinner. Keep leftovers in the refrigerator and consume within a day for best flavor. You can stir it before serving as it may settle a bit.

general questions and answers

1.Can I use jaggery?

Yes, you can replace cane sugar with jaggery. If using jaggery, filter it after adding to remove impurities. Also keep in mind to add it carefully and keep stirring as the payasam may burst if jaggery is added to hot milk.

2.Can I add condensed milk?

You can add some condensed milk for added richness and sweetness. Reduce sugar accordingly.

3.Why is my payasam not thick?

This payasam is usually not very thick. It has a slightly runny consistency.

4.Can I serve it hot?

Yes, you can serve hot also, but it tastes more refreshing when cold.

5.Can I add saffron?

Yes, you can add a few strands of saffron for saffron flavour. It gives good aroma and light yellow colour.

If you have any further questions about this Nungu Payasam Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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