How to Grow Niranjan Phal | Sterculia lychnophora Care

Last Updated: 11.03.2024
Sakshi Kasat
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Sakshi Kasat, an indoor gardener and content creator from Indore, India, transitioned from teaching to follow her gardening passion during the pandemic. She's an expert in indoor gardening, with over 150 articles published. Her favorite plant, the Peace Lily, reflects her mission to inspire others. In gardening and writing, she finds pure inspiration and contentment.

Explore the features and importance of one of the most famous phal of India. Here’s How to Grow Niranjan Phal easily.

Niranjan Phal

Niranjan Phal has cultural and historical importance. It is indeed another name for Malva nut. It is useful and is easily grown with proper care. Here’s some information about Malva nut.

Niranjan Phal Information

Malva nut comes from the Areca nut palm, a tall, slender tree that belongs to the Arecaceae (palm) family. The nut is the fruit seed produced by the Areca nut palm. It is typically oval in shape and contains a reddish-brown seed inside a thin shell.

Niranjan Phal has cultural and traditional significance in some regions, where it is used in various social and religious rituals. The size of the Areca nut fruit can vary, but it is generally around 3 to 4 centimeters long.

Growing is widespread across India, particularly in Karnataka, Kerala, Tamil Nadu, Assam, West Bengal, and Andhra Pradesh. It is commonly grown in tropical and subtropical regions and thrives in warm and humid climates. The consumption of Niranjan Phal is culturally significant in various communities and is often used as a part of social customs, traditional practices, and ceremonies.

Botanical Name: Sterculia lychnophora

Here are some common names for the Niranjan Phal plant in various Indian languages:

Hindi: सहजन (Sahjan)
Tamil: கிருதுமுருங்கை (Kiruthumurungai)
Telugu: మురింగా (Muringa)
Kannada: ಸೊಂಗ (Songa)
Malayalam: മുരിംഗ (Muringa)
Bengali: সজিনা (Sojina)
Marathi: मुरिंगा (Muringa)
Gujarati: સહજન (Sahjan)
Punjabi: ਸਾਂਜਣ (Sanjna)
Odia: ସଜୀଣା (Sajina)

Learn How to Grow the Veliparuthi Plant here

How to Grow Niranjan Phal

Propagation of Niranjan Phal is typically done through seeds, which are commonly found within the fruit of the Areca nut palm. Here’s how you can propagate Areca nut using seeds:

  • Harvest ripe fruits that have fallen naturally from the palm. Ripe fruits will be reddish or orange in color.
  • Remove the outer layer of the fruit to reveal the seed. Soak the seeds in water to soften the outer layer for a day or two.
  • Choose a well-draining planting area or prepare seed trays with a well-draining potting mix.
  • Plant the seeds horizontally in the soil, about 1 to 2 inches deep. Depending on your available space, you can plant them directly in the ground or in pots.
  • Water the seeds immediately after planting to ensure good contact between the soil and the seeds. Keep the soil consistently moist but not soggy.
  • Germination of Niranjan Phal seeds can take several weeks to a few months. Be patient and provide consistent care during this period.
  • Once the seedlings have developed a few sets of leaves and are sturdy enough to handle, you can transplant them to their permanent location or larger pots if needed.

Requirements to Grow Niranjan Phal

Niranjan Phal 2


Niranjan Phal thrives in bright, indirect sunlight. They prefer filtered or partial shade, especially in regions with hot and intense sunlight. Too much direct sunlight can cause stress and scorching of the leaves.


They prefer well-draining, loamy soil. Soil pH should be slightly acidic to neutral, in the range of 5.5 to 7.5. Good drainage is crucial to prevent waterlogging, which can lead to root rot.


Keep the soil consistently moist but not soggy. Water the plants regularly, especially during dry periods. Allow the top inch of the soil to dry out before watering again. During the rainy season, be cautious not to overwater.


Niranjan Phal thrives in warm and humid conditions. Ideal temperatures range from 21°C to 35°C. Maintain the temperature for best yields.

Niranjan Phal Care


Provide a balanced, slow-release fertilizer every 2-3 months during the growing season. Avoid over-fertilization, which can lead to excessive foliage growth and may reduce nut production.


Minimal pruning is usually required for Niranjan Phal. Remove dead or yellowing fronds to maintain a neat appearance and encourage healthy growth.

Pests and Diseases

Common pests affecting Niranjan Phal include mealybugs, scale insects, and aphids. Regularly inspect the plant for signs of pests and treat them with insecticidal soap or neem oil if necessary.

Overwatering and poor drainage can lead to root rot. Proper watering practices and well-draining soil can prevent this issue.


To harvest Niranjan Phal fruits, follow these steps:

  1. Identify Maturity: First, identify when the fruits are mature. Look for fully developed, green fruits with a firm texture.
  2. Prepare Tools: Gather the necessary tools, including sharp pruning shears or scissors and a basket or container for collecting the fruits.
  3. Select Ripe Fruits: Carefully select the ripest fruits on the plant. Ripe Niranjan Phal fruits will have a bright green color and a slightly soft feel when gently squeezed.
  4. Cut the Stems: Using your pruning shears or scissors, snip the fruits from the plant by cutting the stems close to the fruit. Be gentle to avoid damaging the plant.
  5. Collect in Baskets: As you harvest, place the freshly cut Niranjan Phal fruits into your basket or container.
  6. Inspect for Damage: While harvesting, inspect the fruits for any signs of damage or pests. Discard any damaged or infested fruits to maintain the quality of your harvest.
  7. Continue Harvesting: Repeat the process, moving from one fruit to the next until you’ve collected all the ripe Niranjan Phal fruits.
  8. Clean and Store: Once you’ve finished harvesting, clean the fruits if needed and store them in a cool, dry place for later use or consumption.

By following these steps, you can effectively harvest Niranjan Phal fruits at their peak ripeness for optimal flavor and quality.

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