Summer in South India is never complete without a glass of chilled nungu paal, a refreshing drink made from ice apple—also known as thati munjala in Telugu. This naturally cooling fruit, harvested from the palmyra tree, pairs beautifully with sweetened milk, making it a timeless summer treat loved across generations.
While many enjoy nungu/ thati munjalu as is, soaking it in sweet milk with a hint of cardamom or saffron brings out a gentle, creamy flavor that tastes both nostalgic and new. Whether you call it nungu, ice apple, or thati munjala, this fruit has earned its place in countless households as a hydrating, soothing remedy against the scorching heat.
This easy nungu paal recipe is perfect to serve chilled after lunch, or as a summer cooler. Let’s make this soulful drink the old-fashioned way—one glass at a time.
Bite of History: Nungu Paal
The palmyra palm (Borassus flabellifer), native to South and Southeast Asia, has been part of daily life in Tamil Nadu for over 2,000 years. Locally known as panaimaram, it’s not just a tree—it’s tradition. From Sangam-era poetry to village sayings, it’s always had a place in Tamil culture.
Its tender summer fruit, nungu, is nature’s answer to scorching heat. Known for its cooling and hydrating qualities, nungu has been used for centuries in Siddha and Ayurvedic practices to reduce body heat.
While it was usually eaten fresh or paired with jaggery, somewhere in the early to mid-20th century, homes began mixing chopped nungu into sweetened milk. And just like that, nungu paal quietly became a summer favorite—simple, soothing, and perfect after sunset.
Not found in royal feasts or temple offerings, this was a humble home drink, especially loved in farming families across the hot plains and coastal towns of Tamil Nadu. It’s a beautiful reminder of how everyday ingredients were used thoughtfully, long before packaged drinks and powders came into play.
Jump to RecipeAuthor’s Note
After every visit to my grandparents’ house, I carried back more than just memories—I carried tastes, routines, and the quiet comfort of a shared glass of nungu paal. It was a summer ritual, made in big vessels, chilled, and poured lovingly so every family member had their share.
Now, miles away in the USA, I never thought I’d recreate that same feeling. But thanks to Shwetha brand’s frozen ice apples/ Thati munjalu, I can. They may come from a freezer instead of a palm grove, but with a little sweetened milk and some quiet time, the memory still tastes just as comforting.
Nungu Paal Ingredient Roles – What Each Ingredient Does
| Ingredient | Role in the Recipe |
|---|---|
| Nungu / Ice Apple | The core ingredient—cooling, hydrating, and softly sweet. Adds texture and refreshment. |
| Full-Fat Milk | Creates a creamy, soothing base. When chilled, it enhances the summer-cool effect. |
| Sugar | Gently sweetens the milk without masking the fruit’s natural taste. |
| Cardamom Powder | Adds a light aroma and digestive benefit. |
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How to make Nungu Paal, Ice Apple in Sweet Milk
2
servings10
minutes30
minutesA soothing South Indian summer drink made with chopped ice apple (nungu) soaked in sweetened chilled milk—perfect for cooling the body during hot days.
Ingredients for Nungu Paal
4 to 5 nos. 4 to 5 Nungu/ Ice Apples
(peeled and chopped)1¼ cups, 1¼ Full-fat milk
(boiled and chilled)1½ tablespoon 1½ Sugar
¼ teaspoon, ¼ Cardamom powder
Directions to make Nungu Paal
- Prepare the Nungu:
Peel the ice apples and chop them into small cubes. - Sweeten the Milk:
In a bowl, add sugar to the chilled milk. Stir well until the sugar dissolves completely. Add cardamom powder. Mix well. - Mix:
Drop in the chopped nungu and give it a gentle stir. - Chill:
Refrigerate for at least 30 minutes before serving.
Notes
- 1 cup = 250 ml
- Notes
Using Frozen Nungu/ Thati Munjalu (Ice Apple):
If you’re using frozen nungu, take it out and leave it at room temperature for about 30 minutes to thaw naturally. Once softened, peel the skin, rinse gently, and use as directed in the recipe. Avoid microwaving as it can alter the texture.
Chilling Tip:
For best results, chill both the milk and the chopped nungu separately before mixing.
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Directions to NUNGU PAAL WITH STEP BY STEP IMAGES
- Peel and chop the ice apples into small cubes. In a bowl, mix sugar into chilled milk until fully dissolved; add cardamom powder. Stir in the chopped nungu/ ice apple, refrigerate for 30 minutes, and serve chilled.
Pro Tips To make Thati Munjalu paal
- Use freshly peeled nungu: Ice apples tend to dry out quickly; always peel and chop just before mixing for the best texture.
- Chill everything well: To enjoy the full cooling effect of this summer drink, ensure both the milk and nungu are well-chilled before serving.
- Adjust sweetness based on fruit: If the nungu is naturally sweet, reduce the sugar or try using palm jaggery for a rustic variation.
- Don’t over-mix: Gently stir the nungu into the milk without mashing it—this keeps the texture soft and appealing.
FAQ for NUNGU PAAL
Yes, you can make ice apple milk without sugar by using natural sweeteners like palm jaggery or dates syrup. The natural sweetness of fresh nungu is often enough.
Use full-fat boiled and chilled milk for Nungu Paal to get a creamy and rich taste. Avoid raw milk or low-fat milk for the traditional version.
Absolutely! You can prepare nungu paal with coconut milk for a vegan or dairy-free option. Make sure the coconut milk is thick and well-chilled.
Nungu Paal can be stored in the refrigerator for up to 8–10 hours. However, it’s best consumed fresh to preserve the texture of the ice apple.
Yes, nungu or ice apple is a natural coolant and Nungu Paal is traditionally consumed in Tamil and Telugu homes during Agni Nakshatram to reduce body heat.
Summer Drinks
Royal Falooda is a classic Indian summer dessert, beautifully layered with fruits, falooda sev, chilled milk, rose syrup, and topped with creamy ice cream.
Pyaar Mohabbat Sharbat is a popular North Indian summer drink combining rose milk and juicy watermelon cubes. Simple, pretty, and irresistibly refreshing — this trending cooler is a must-try!
Creamy, sweet, and chilled—this Mango Shrikhand (Amrakhand) is a no-cook dessert made with hung curd, mango puree, saffron, and cardamom. A perfect summer treat that’s rooted in tradition and ready in minutes!
Chilled and creamy cold coffee made café-style with a blend of coffee, cocoa, milk, and ice cream — a perfect summer sip for coffee lovers!
Kulfi Falooda is an eye-catching and delicious summer dessert that brings together creamy kulfi, silky falooda sev, and fragrant rose syrup in one chilled plate. Topped with crunchy nuts and optionally sabja seeds, this mess-free fusion treat is as fun to make as it is to eat!
This creamy mango kulfi recipe is the ultimate Indian summer dessert—made with sweet mangoes, milk, saffron, and lots of nuts! No condensed milk or cream needed, just a few simple ingredients and an overnight freeze.
Mango Falooda is a refreshing Mughlai-style summer dessert layered with mango purée, chilled milk, falooda sev, sabja seeds, and creamy ice cream. A chilled treat for mango lovers and an indulgent twist on tradition!
Cool down this summer with homemade fruit popsicles made using juicy watermelon, tangy kiwi, and sweet strawberries. A 3-ingredient no-sugar treat that kids and adults will love!
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