Nungu Payasam: A Refreshing Village Delight
Nungu Payasam is a traditional South indian dessert made with nungu (ice apple or palm fruit), milk, and jaggery. This village-style recipe is cherished for its natural sweetness, cooling properties, and health benefits. Perfect for hot summer days, it not only refreshes the body but also nourishes it with essential nutrients.
Peel the nungu carefully, removing the outer skin. Chop the soft, translucent flesh into bite-data-sized pieces and keep aside.Heat the Milk:
In a pan, bring milk to a gentle boil. Reduce the flame and let it simmer for 5–7 minutes, stirring occasionally to prevent burning.Add jaggery and Nungu:
Dissolve grated jaggery in a small amount of warm water and strain to remove impurities. Add the jaggery syrup to the simmering milk. Then, gently fold in the chopped nungu.Flavor and Garnish:
Add cardamom powder for aroma. In a small pan, heat ghee and fry cashew nuts and raisins until golden. Add these to the payasam for added crunch and richness.Serve Cold or Warm:
Nungu Payasam can be enjoyed warm during evenings or chilled during summers for a refreshing treat.
Nungu is known for its cooling properties, making it perfect for beating the summer heat and preventing dehydration.2. Rich in Nutrients:
Ice apple is low in calories but rich in vitamins, minerals, and antioxidants, supporting overall health.3. Supports Digestion:
Nungu contains dietary fiber, which promotes healthy digestion and prevents constipation.4. Boosts Immunity:
Jaggery adds minerals like iron and potassium, while the milk provides calcium, together enhancing immunity and bone strength.5. Hydrating and Energy-Boosting:
The high water content in nungu and natural sugars in jaggery provide instant energy and hydration, making it ideal for summers.
Ingredients You’ll Need
Nungu (ice apple) – 1 cup, peeled and choppedFull-fat milk – 2 cupsJaggery or palm sugar – ½ cup, gratedCardamom powder – ½ tspCashew nuts – 8–10Raisins – 8–10Ghee – 1 tbspStep-by-Step Preparation
Prepare the Nungu:Peel the nungu carefully, removing the outer skin. Chop the soft, translucent flesh into bite-data-sized pieces and keep aside.Heat the Milk:
In a pan, bring milk to a gentle boil. Reduce the flame and let it simmer for 5–7 minutes, stirring occasionally to prevent burning.Add jaggery and Nungu:
Dissolve grated jaggery in a small amount of warm water and strain to remove impurities. Add the jaggery syrup to the simmering milk. Then, gently fold in the chopped nungu.Flavor and Garnish:
Add cardamom powder for aroma. In a small pan, heat ghee and fry cashew nuts and raisins until golden. Add these to the payasam for added crunch and richness.Serve Cold or Warm:
Nungu Payasam can be enjoyed warm during evenings or chilled during summers for a refreshing treat.
Health Benefits of Nungu Payasam
1. Natural Cooling Agent:Nungu is known for its cooling properties, making it perfect for beating the summer heat and preventing dehydration.2. Rich in Nutrients:
Ice apple is low in calories but rich in vitamins, minerals, and antioxidants, supporting overall health.3. Supports Digestion:
Nungu contains dietary fiber, which promotes healthy digestion and prevents constipation.4. Boosts Immunity:
Jaggery adds minerals like iron and potassium, while the milk provides calcium, together enhancing immunity and bone strength.5. Hydrating and Energy-Boosting:
The high water content in nungu and natural sugars in jaggery provide instant energy and hydration, making it ideal for summers.