A rare summer delicacy using ice apple (nungu) pulp. The fruit grows in palmyra palms. Jaggery enhances the natural sweetness. Coconut milk adds richness. The payasam has a unique jelly-like texture. Traditionally served in banana leaves. Ice apples are naturally cooling - perfect for hot climates. The dish is seasonal as nungu is available only for a few months. Represents Tamil Nadu's palm-based culinary traditions.