Peanut Kheer / Verkadalai Payasam is an instant and handy dessert.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: Indian
Servings: 2
Ingredients
½CupMoong Dal
½CupPeanuts
⅓ CupJaggeryPowdered
¼TeaspoonElaichi
RequiredWater
2TablespoonGhee
10Cashews
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.