Easiest Way to Cook Eating on a Dime Peanut milk sweet curd

Mae Hardy
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Easiest Way to Cook Eating on a Dime Peanut milk sweet curd
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Easiest Way to Cook Eating on a Dime Peanut milk sweet curd Delicious, fresh and tasty.

Peanut milk sweet curd. The peanut milk is now ready to use. To prepare the curd, transfer the milk to another bowl and place the chilli tops carefully, spreading them evenly on the milk. The peanut curd is now ready to use.

Doesn't resemble the picture. 🙁 Peanut Curd.

Stir the "milk" and boil slowly on a low heat.

Set the curds using the chosen starter on the first occasion and thereafter the best starter is a spoonful of this curd.

You can have Peanut milk sweet curd using 5 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Peanut milk sweet curd

  1. Prepare of Peanut.

  2. Prepare of Curd.

  3. Prepare of Condensed milk.

  4. You need of Jaggery.

  5. Prepare of Cardamom powder.

The peanut milk is ready! (The peanut grounds left in the sieve can be used in soups and curries or kneaded into chapathi or bread dough).

Once I came to know about this peanut curd, there has been no looking back.

Of course, there are many plant-based milk such as almond milk, cashew milk, coconut milk, rice milk, soya milk, etc.

But frankly, my almond milk and coconut milk never set.

Peanut milk sweet curd instructions

  1. Soak peanuts in a water for 8 hours..

  2. Drain water from it..

  3. Grind smooth paste in a mixer with help of 1 cup water..

  4. Strain this paste with help of muslin cloth..

  5. Peanut milk is ready….

  6. In a bowl add 3/4 cup peanut milk, jaggery,curd and condensed milk..

  7. Mix it properly..

  8. Add cardamom powder..

  9. Pour mixture in a pan and steam it for 20 minutes in a steamer..

  10. Peanut milk sweet curd is ready….

  11. Serve chill..

It can be enjoyed straight by the spoonfuls or in the form or good old South Indian curd rice.

It can be turned into majjige (buttermilk) or lassi or added into yogurt based dishes like avial, majjige huli, kadhi, raita, etc.

One of the most visited posts on my blog is Creamy Peanut Milk Curds/Yogurt.

Take out the chilli pieces once the curd is set and refrigerate.

The curd will continue to ferment for as long as the chilli pieces are in it.