Nongu Paal Recipe - Palm Fruit Drink

Nongu Paal is a delicious cooling drink which is made with Ice Apples and is enjoyed during summers. You can also have this dring during evening.

Nongu Paal Recipe - Palm Fruit Drink
136 ratings.

Nongu Paal Recipe - Palm Fruit Drink is a simple thirst quencher made with nongu the fruit from palm trees. This drink is a simple and refreshing thirst quencher, it soothes and cools down your body from the scorching summer heat.

Nongu Paal Recipe - Palm Fruit Drink is apt to be served on its own during afternoons or evenings. You can also serve it with Dry Fruit Barfi (Halwa) Recipe and Chivda to your guests.

If you like this recipe, try more Drink Recipes like

  1. Badam And Khus Khus Milk Recipe
  2. Spiced Butter Milk With Coriander And Ginger Recipe
  3. Traditional Panakam Recipe

Cuisine: Indian
Course: Snack
Diet: Vegetarian
Prep in

20 M

Cooks in

15 M

Total in

35 M


4 Servings


  • 10 Ice Apple (Nongu) , deskinned
  • 1/2 liter Milk
  • Sugar , or honey, to taste
  • 1/4 teaspoon Cardamom Powder (Elaichi)
  • 2 tablespoon Rose water
  • 2 tablespoons Fresh Pomegranate Fruit Kernels
  • 15 Rose Petals , (optional)

How to make Nongu Paal Recipe - Palm Fruit Drink

  1. To begin making the Nongu Paal Recipe - Palm Fruit Drink, boil the milk along with cardamom powder and let it cool down completely.

  2. Peel the palm fruit.

  3. Blend 5 of the fruits in a blender until smooth and finely chop the remaining into small pieces to add the delicious chew in the drink.

  4. Add the pureed fruit and chopped palm fruit, sugar or honey, rose water to the cooled milk and mix well until the sugar dissolves.

  5. Chill the palm milk in the refrigerator for 3 to 4 hours. Just before serving add some ice cubes and top it with pomegranate seeds and rose petals.

  6. Serve Nongu Paal Recipe - Palm Fruit Drink on its own or with Dry Fruit Barfi (Halwa) Recipe (A Healthy Dry Fruit Snack) or Papaya Orange Pomegranate Salad Recipe with Roasted Peanuts.

Last Modified On Wednesday, 19 September 2018 15:30
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