Nungu Payasam Recipe – Ice Apple/ Tender Palm Fruit Payasam
A delightful and refreshing dessert from South India, Nungu Payasam is made with the tender palm fruit, also known as Ice Apple, and combined with milk, cashews, almonds, and cardamom. This creamy dessert is perfect for any festive occasion or as a sweet treat to end a meal. It’s not only delicious but also a light and healthy dessert option.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Palm Fruit (Nungu) | 10 (peeled and chopped) |
| Condensed Milk | 1/4 cup |
| Milk | 1 liter |
| Whole Cashews | 10 |
| Almonds (Badam) | 10 (soaked and peeled) |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Rose Petals | As required |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180-220 kcal |
| Protein | 5g |
| Carbohydrates | 25g |
| Fat | 8g |
| Fiber | 2g |
| Sugars | 15g |
| Calcium | 250mg |
| Iron | 1.5mg |
Preparation Time:
- Total Time: 90 minutes
- Prep Time: 60 minutes
- Cook Time: 30 minutes
Servings:
4 servings
Cuisine:
South Indian
Course:
Dessert
Diet:
Vegetarian
Instructions:
-
Prepare Palm Fruit: Start by chopping half of the palm fruit (Nungu) into small, bite-sized pieces. Refrigerate them for about an hour. This will help them stay cool and crisp when added to the payasam later.
-
Soak Nuts: In a bowl, soak the cashews and almonds in warm water for about an hour. Once softened, drain the water and grind them into a smooth paste using a mixer grinder. This paste will add a creamy richness to the payasam.
-
Boil Milk: In a large saucepan, pour the 1 liter of milk and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from burning or sticking to the bottom.
-
Add Cashew-Almond Paste: Once the milk comes to a boil, add the ground cashew and almond paste into the milk, stirring well to combine. Let the mixture cook for another 5 minutes, allowing the paste to blend into the milk.
-
Add Condensed Milk: Next, add the 1/4 cup of condensed milk to the milk mixture. Reduce the heat and let it simmer for about 10 minutes. This step helps thicken the milk and infuse the flavors together.
-
Cool the Mixture: After 10 minutes, turn off the heat and let the milk mixture cool down to room temperature. This ensures that the dessert doesn’t curdle when refrigerated.
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Add Palm Fruit and Cardamom: Once the milk mixture has cooled, add the refrigerated chopped palm fruit (Nungu) and cardamom powder. Stir well to combine all the ingredients.
-
Refrigerate: Place the Nungu Payasam in the refrigerator and chill for at least a couple of hours. This will allow the flavors to meld together, and the dessert will be served cold, which enhances its refreshing taste.
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Garnish and Serve: Just before serving, garnish the Nungu Payasam with fresh rose petals for an elegant touch. Serve this chilled dessert as the perfect sweet ending to a South Indian meal.
Serving Suggestions:
This Nungu Payasam is best served chilled after a simple South Indian meal like Keerai Sambar, Chow Chow Thoran, Steamed Rice, Elai Vadam, and Masala Chaas. The delicate sweetness of the dessert complements the flavors of a hearty, savory meal, making it a perfect balance of flavors.
Tips:
- If fresh palm fruit is unavailable, you can use canned or frozen tender palm fruit, although fresh will yield the best flavor and texture.
- For added richness, you can sprinkle some fried cashews on top of the dessert before serving.
- The rose petals not only add a beautiful aesthetic to the dish but also give it a refreshing floral note.
Enjoy the delightful taste of this Nungu Payasam and experience a true South Indian culinary tradition that is sure to impress your guests or satisfy your sweet cravings!
