Nungu Payasam Recipe | Coconut Fruit Kheer Recipe

Last Updated On: November 24, 2025 by Aarti

Nungu Payasam is a refreshing South Indian dessert made with palm fruit, milk, sugar and cardamom. This payasam is also known as palm fruit kheer and apple ice payasam. This dish is mainly made on hot summer days.

Nungu Payasam

This has become one of my favorite deserts. Not only is it easy to make, it also tastes really good and immediately makes the body cool. I can almost feel my body going cold when I drink this.

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About Nungu Payasam

Nungu Payasam is a flavorful dessert made in summer when palm fruits are available. This payasam is light on the stomach and naturally hydrating. Doesn’t feel heavy in the stomach. The soft texture and light sweet taste of Payasam is liked by all ages.

Served as a cooling after-meal treat to guests on special occasions. This dish can be made quickly without much effort. Payasam Nungu is different from the regular Payasam variety.

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Palm Fruit Drink
Sago Kheer Rice
Badam Kheer
Carrot Kheer
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For Delicious Nungu Payasam

• Cool the milk before adding the ngu. It provides instant cool payasam.
• Use full fat milk. It makes the payasam richer and creamier.
• Mash half the palm fruit and cut the other half of the fruit. This gives smoothness and bite to the payasam.
• For a different taste, add a pinch of turmeric or rose water to the payasam.
• Serve the payasam in an earthen pot. This keeps the payasam naturally cool and adds a delicious taste.

Ingredients

Milk: This is the main ingredient of payasam. It gives a creamy and rich taste to the dish.

Sugar: This gives a sweet taste to the payasam.

Hedgehog: It is a soft, juicy, and cool fruit. It makes the dessert special.

Condensed milk: This adds extra thickness and rich flavor to the dish.

Cardamom powder: This gives the dish a traditional aroma and taste.

Chironji- These are the small nuts that give the payasam its crunchy texture.

Expert Tips

• Choose a soft wait. Soft and juicy nungu gives a better taste.
• Don’t cook milk for too long. Reduce it a little, don’t make it thick.
• Add the nungu only after it has cooled. This keeps the fruit fresh and prevents clumping. Use chilled bowls to serve it. Serve immediately after mixing.

Step by Step Images

1) Take the pulp of dates or tungu in a bowl.

2) take half of it into a blender and blend it.

3) Set aside until used.

4) Cut the remaining pieces into fine pieces. Set aside.

5) Take milk in a sauce pan.

5) Add granulated sugar and boil until reduced by half.

6)Continue to stir so that the milk doesn’t burn at the bottom.

7)Now the milk is reduced by half.

8)Once the milk has reduced by half, add sweetened condensed milk to the milk.

9) Add the mashed palm fruit.

10) Add the palm fruit pieces.

11) Add chopped nuts of choice. here I use chironji.

12)Add some crushed cardamom.

13) Mix well and let it rest in the refrigerator for a few hours.

14) Serve cold.

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