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    Home » Peanut Kheer / Verkadalai Payasam

    Peanut Kheer / Verkadalai Payasam

    September 15, 2017 By Anlet Prince 13 Comments

    Peanut Kheer / Verkadalai Payasam is another yummy and creamy payasam. It can be prepard under 30 minutes. Moong dal is cooked and Combined with roasted and ground peanuts. Jaggery is added as the sweetner. Finally garnished with ghee roasted nuts and raisins. This is life saver when we have sudden guest and when we have larger number of guests. The steps are easy and can be prepared happily without much effort. Finally todays "Protein Rich ingredient" is going to be peanut.

    Peanut Kheer / Verkadalai Payasam

    Peanut Kheer / Verkadalai Payasam
    Print Recipe
    5 from 1 vote

    Peanut Kheer / Verkadalai Payasam

    Peanut Kheer / Verkadalai Payasam is an instant and handy dessert.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 2

    Ingredients

    • ½ Cup Moong Dal
    • ½ Cup Peanuts
    • ⅓ Cup Jaggery Powdered
    • ¼ Teaspoon Elaichi
    • Required Water
    • 2 Tablespoon Ghee
    • 10 Cashews

    Instructions

    • Dry Roast Peanuts and allow them to cool down.
    • Take moong dal in a pressure cooker and pressure cook with enough water for 3 whistles in medium flame.
    • Allow the pressure cooker to release pressure on its own. Open the pressure cooker and mash the dal. If required add sufficient water to mash them into a thick paste.
    • Mash the roasted peanuts with finger so that the outer skin peels off from the. Remove the skin and discard them.
    • Grind the peeled peanuts in a blender with required water into a smooth paste.
    • Heat the mashed moong dal.  Add in the groundnut paste.
    • Heat powdered jaggery with required water. Heat until it dissolves.
    • Add in the jaggery syrup into the dal mixture. Add in the cardamom powder. Cook until they blend well.
    • Heat ghee in a pan. Add in the cashews and roast them.
    • Add the ghee and cashews into the payasam mixture. Cook for 2 minutes and switch off.
    • Delicious and creamy payasam is now ready to serve.

    Notes

    • Do not add excess water. Add only limited water whereever required.
    • This payasam is neither too thick nor too watery so adjust the water consistency accordingly.

    Peanut Kheer / Verkadalai Payasam

    Step by Step Photos on how to make Peanut Kheer / Verkadalai Payasam

    1. Dry roast peanuts. Allow them to cool down. Mash them with your finger so that the outer skin is removed. Remove the skin and discard them.step 1
    2. Pressure cook moong dal with required water for 3 whistles in medium flame. Allow the pressure cooker to release pressure on its own.step 2
    3. Open the pressure cooker and mash the dal. Add water only of required. Blend the peanuts into a smooth paste with required water. Add the peanut paste into the moong dal mixture. step 3
    4. Add ½ Cup water into the jaggery. Heat until the jaggery dissolves and strain it for any imppurities. Add them into the dal mixture. cook for few minutes until they blend well. step 4
    5. Heat ghee in a pan. Add in cashews and roast them. Add into the payasam. step 5
    6. Delicious and creamy payasam is now ready to serve.Peanut Kheer / Verkadalai Payasam
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    Reader Interactions

    Comments

    1. Srivalli Jetti says

      September 15, 2017 at 5:35 am

      Wow thats really fantastic one!..never added peanuts this way, must try yaar..good share..

      Reply
    2. Gayathri Kumar says

      September 15, 2017 at 5:42 am

      This kheer is so new to me. The roasted peanut paste must give a beautiful flavour to the kheer. Amazing!

      Reply
    3. themadscientistskitchen says

      September 15, 2017 at 9:42 am

      Wow this is a totally new dish to me. I like the addition of peanuts here.

      Reply
    4. Priya Suresh says

      September 15, 2017 at 9:57 am

      Never thought of making kheer with peanuts, wow totally interesting. Kheer looks fabulous.

      Reply
    5. Sharmila - The Happie Friends Potpourri Corner says

      September 15, 2017 at 10:28 am

      Delicious and creamy kheer.. Looks yummy!!

      Reply
    6. Nalini says

      September 15, 2017 at 3:33 pm

      Wow!!Payasam with peanut sounds inviting,Looks creamy and got a lovely color.

      Reply
    7. Srividhya Gopalakrishnan says

      September 15, 2017 at 3:36 pm

      Your payasam series rocks. Vida vida senchu kalakareenga. Awesome

      Reply
    8. Mayuri Patel says

      September 15, 2017 at 7:56 pm

      Payasam is so protein rich with the added peanuts. Awesome recipe.

      Reply
    9. Vaishali says

      September 16, 2017 at 12:35 am

      The texture of the kheer is fantastic ! I have never made Daal based kheers , must try this , peanuts definitely are a bonus ! :))

      Reply
    10. Rajani says

      September 16, 2017 at 3:20 pm

      You have been dishing out very different recipes than the usual anlet. Really interesting to see these because I would never have thought of making a peanut payasam. Hats off to your creativity!

      Reply
    11. Sowmya says

      September 17, 2017 at 4:07 pm

      That is such an interesting dish! Never tried peanuts in payasam. Bookmarking. This looks like a guilt free sweet dish!

      Reply
    12. sapana says

      September 18, 2017 at 1:12 pm

      Even I have never added peanut in Indian payasam. It looks yummy 😋

      Reply
    13. ruchi indu says

      September 29, 2017 at 8:36 am

      Thats a very good innovative payasam. Looke quite yummy. I am hearing a payasam recipe without milk or coconut milk for the first time. Would love to try it..

      Reply

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    Hi, I'm Anlet Prince! It gives me tremendous joy and satisfaction when I cook varieties of food and feed my family and friends. It’s an awesome thing. Food is an integral part of our lives. Cooking is a very basic life skill that every individual can easily learn.

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