Nungu Payasam is a creamy dessert made by simmering milk then adding palm fruit, sugar and nuts. It is simple to prepare but tastes very rich and festive for any occasion. The soft nungu pieces in chilled sweet milk make every spoonful very refreshing. This payasam is usually made during summer when palm fruits are available in abundant.
The taste of this payasam is mildly sweet with delicate flavor of cardamom and crunch from badam. Nungu gives a soft jelly like bite which feels very nice while eating. It is one of the best ways to use slightly hard aged palm fruits instead of eating them plain. You can make this when you want quick dessert without much work but still looks special.
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About Nungu Payasam
Nungu Payasam is also known as palm fruit kheer which is traditional style milk based dessert. Instead of vermicelli or rice, here palm fruit is used as the main ingredient. The milk is boiled and simmered for few minutes to get slight richness and thickness then sweetener and nungu is added after cooling.
The texture of this payasam is not very thick like other kheer varieties. It is slightly flowing and creamy. Mashed nungu blends into milk and gives mild sweetness, while chopped pieces give soft bite in between. That combination makes it interesting to eat. This nungu payasam recipe is my own thought got an idea from the Tv show.
Cane sugar in this recipe adds a sweetness and light brown shade to it. If you prefer, jaggery or regular sugar can be used also. Some even add condensed milk for extra richness. Saffron can be added for kesar flavor which gives mild aroma and color. Even people who do not like plain nungu enjoy it in this form.
I usually chill it before serving because it tastes more better when cold. During hot days this dessert feels very comforting and cooling. You can make this nungu payasam when nungu or palm fruit is in season and enjoy it. This payasam was absolutely relished by all of us and I was so happy that it turned out so tasty inspite of me not adding any rich ingredients.
Nungu Payasam Ingredients
- Milk - I used for creamy base. It give 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 slightly firm ones for better bite and taste.
- Cane sugar - I used sweetness and flavor. You can replace it with jaggery or regular sugar if needed or if you don't have cane sugar at home.
- Badam - I have just finely chopped the badam for crunch and richness. You can also add cashews if you prefer.
- Cardamom powder - I just added this for aroma. It enhance the overall taste of the dish, do not add too much otherwise it may overpowers the flavor.
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How to make Nungu Payasam Recipe Step by Step
1.Take milk in a sauce pan, boil then simmer for 5 minutes.
2.Take the palm fruit, peel off the outer skin.Now mash 3 nungu with a spoon.
3.Chop the rest 3 nungu into cubes.Take boiled milk, add cane sugar to it.
4.Cook for few mins until cane sugar dissolves. Simmer for 5 minutes. Cool down then refrigerate the milk.
5.Now add mashed nungu first, then add chopped pieces and mix well.
6.Finally add chopped badam and cardamom powder, give a quick stir and serve
Serve chilled.
Expert Tips
- Simmer milk - I usually boil and simmer milk for few minutes. It gives slight thickness and rich, creamy taste.
- Cooling - I let the milk cool completely, Do not add nungu to very hot milk. It may change texture, so let milk cool first.
- Adjust sweetness - I taste milk after sugar dissolves. Some may prefer little more sweetness.
- Nungu - I usually prefer fresh fruit for better flavor and soft texture. If you have hard nungu then pulse it in mixer and add it.
- Chill before serving - I just prefer refrigerating for some time. Cold payasam tastes more refreshing.
Serving and Storage
Serve Nungu Payasam chilled in small bowls with sprinkle of chopped badam on top. This goes well as dessert after lunch or dinner. Store leftover in refrigerator and consume within one day for best taste. You can stir before and serve as it may settle little.
FAQS
1.Can I use jaggery?
Yes you can just replace cane sugar with jaggery. If using jaggery, filter after adding to remove impurities. Also make sure to add it carefully and keep stirring as payasam may split on adding jaggery to hot milk.
2.Can I add condensed milk?
You can add little condensed milk for extra richness and sweetness. Reduce sugar accordingly.
3.Why my payasam is not thick?
This payasam is usually not very thick. It has slightly flowing consistency.
4.Can I serve it warm?
Yes you can serve warm also, but it tastes more refreshing when chilled.
5.Can I add saffron?
Yes you can add few strands of saffron for kesar flavor. It gives nice aroma and light yellow shade.
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📖 Recipe Card
Nungu Payasam Recipe | Palm Fruit Kheer Recipe
Ingredients
- 2 cups milk
- 6 nos nungu
- ¼ cup cane sugar
- 3 nos badam chopped finely
- ¼ teaspoon cardamom powder
Instructions
- Take milk in a sauce pan, boil then simmer for 5mins.
- Take the palm fruit, peel off the outer skin. Now mash 3 nungu with a spoon.
- Chop the rest 3 into cubes. Take boiled milk, add cane sugar to it.
- Cook for few mins until cane sugar dissolves. Simmer for 5mins. Cool down then refrigerate the milk.
- Now add mashed nungu first, then add chopped pieces and mix well.
- Finally add chopped badam and cardamom powder, give a quick stir and serve Nungu Payasam.
Notes
- Simmer milk - I usually boil and simmer milk for few minutes. It gives slight thickness and rich, creamy taste.
- Cooling - I let the milk cool completely, Do not add nungu to very hot milk. It may change texture, so let milk cool first.
- Adjust sweetness - I taste milk after sugar dissolves. Some may prefer little more sweetness.
- Nungu - I usually prefer fresh fruit for better flavor and soft texture. If you have hard nungu then pulse it in mixer and add it.
- Chill before serving - I just prefer refrigerating for some time. Cold payasam tastes more refreshing.
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