South Indian How To Make Nungu Payasam — South India’s Delightful Summer Dessert
Beat the heat with this traditional South Indian Nungu Payasam recipe, a creamy, refreshing summer dessert made with ice apple, milk, and jaggery. Perfect for hot days and festive meals.
As the summer season scorches its way through the Indian subcontinent, there is one thing that every South Indian household craves, a cooling, soul-soothing dessert that beats the heat. Nungu Payasam, a traditional yet underrated gem that combines nostalgia with nourishment, is one such dessert.
Also known as Apple Kheer, Nungu Payasam is a seasonal delicacy that is made with the translucent, jelly-like fruit from the palmyra tree. It has natural cooling properties and a subtle sweetness, which makes nungi a beloved ingredient during the hot summer months. But when transformed into a creamy, aromatic payasam, it becomes something truly unforgettable.
This dessert is not just a treat for your taste buds, it is a celebration of seasonal eating. This deeply-rooted recipe of South India shows the rich culinary practices of the region. Families often serve it during temple festivals, home pujas, or simply as an after-lunch indulgence on a sweltering day. What makes it even more appealing? It’s quick to prepare, requires minimal cooking, and doesn’t demand any exotic ingredients.
Nungu Payasam is rich yet light, indulgent yet incredibly healthy. Whether you are trying it for the first time or rediscovering it after years, one spoonful is actually enough to transport you to a breezy summer afternoon under the shade of palmyra tree.
Its creamy texture, the burst of chilled nungu, and the fragrant embrace of cardamom and jaggery make it one of the most comforting ways to end a summer meal. And the best part? It’s naturally hydrating and gentle on the stomach, making it ideal for all age groups. And the best part? It’s naturally hydrating and gentle on the stomach, making it ideal for all age groups.
If you're on the hunt for a traditional dessert that’s both refreshing and rooted in regional charm, Nungu Payasam deserves a spot in your summer recipe list. Here’s how to bring this heritage delight to life at home.
Ingredients
- 8 Piece Nungu (Ice Apple)
- 2 Cup Full Fat Milk
- 0.5 Cup Condensed Milk
- 4 Tablespoon Jaggery
- 2 Pinch Cardamom Powder
- 5 Piece Cashew
- 1 Teaspoon Ghee
- Saffron Strands
Cooking Instructions
Heat a pan and add ghee to it. Roast cashews until they turn golden.
In the same pan, boil milk and let it simmer for 5-7 minutes.
Add the condensed milk and stir it well.
Lower the heat and add jaggery. Stir until its fully dissolved.
Turn off the heat and let it cool down.
Once the payasam is slightly warm, add chopped nungu and mix.
Refrigerate for 30 minutes or serve chilled with roasted cashews on top.
Summary
How To Make Nungu Payasam — South India’s Delightful Summer Dessert
Beat the heat with this traditional South Indian Nungu Payasam recipe, a creamy, refreshing summer dessert made with ice apple, milk, and jaggery. Perfect for hot days and festive meals.
Ingredients
- 8 Piece Nungu (Ice Apple)
- 2 Cup Full Fat Milk
- 0.5 Cup Condensed Milk
- 4 Tablespoon Jaggery
- 2 Pinch Cardamom Powder
- 5 Piece Cashew
- 1 Teaspoon Ghee
- Saffron Strands
Main Procedure
Heat a pan and add ghee to it. Roast cashews until they turn golden.
In the same pan, boil milk and let it simmer for 5-7 minutes.
Add the condensed milk and stir it well.
Lower the heat and add jaggery. Stir until its fully dissolved.
Turn off the heat and let it cool down.
Once the payasam is slightly warm, add chopped nungu and mix.
Refrigerate for 30 minutes or serve chilled with roasted cashews on top.
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