Kesar Narangi Makhana Sabudana Kheer /Payesh
Kesar Narangi Makhana Sabudana Kheer /Payesh

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, kesar narangi makhana sabudana kheer /payesh. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Kesar Narangi Makhana Sabudana Kheer /Payesh is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Kesar Narangi Makhana Sabudana Kheer /Payesh is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have kesar narangi makhana sabudana kheer /payesh using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Kesar Narangi Makhana Sabudana Kheer /Payesh:
  1. Take 1 litre milk
  2. Take 1/4 cup Makhana
  3. Make ready 1/4 cup Sabudana
  4. Make ready 1 pinch Saffron/ kesar
  5. Make ready 180 gms Condensed milk
  6. Prepare 4-5 Cardamom powder from cardamom seeds
  7. Make ready 8-10 drops orange flavours (optional)
  8. Take 4 Oranges / Narangi
  9. Take For Garnishing–
  10. Make ready As required Pistachio (optional)
  11. Take as required Dried rose (optional)
  12. Make ready As Required Oranges (optional)
  13. Take Few Mint (optional)
Steps to make Kesar Narangi Makhana Sabudana Kheer /Payesh:
  1. Wash and soak the Sabudana overnight.
  2. Chop the makhanas- make it into small size so that it cooks quickly.
  3. Boil milk and add saffron, then add the chopped makhanas and cook.
  4. In the meantime, take out the seeds from the Cardamom and grind it into powder, add into the milk along with 8-10 drops of orange flavour (optional) and cook till the makhanas turns soft…it will almost take 15 minutes.
  5. Once makhanas are soft add the soaked and drained Sabudana to the cooking Milk- Makhana mixture and cook for 5-10 minutes till the Sabudana gets cooked(it will turn translucent).
  6. After that add the Condensed milk and cook for another 5 minutes or so till the kheer thickens up to the desired consistency. Do not thicken it up too much because as it cools it will thicken more.
  7. Once the kheer is cooked, pour it in a bowl, cover with a cling film and let it come to room temperature and then chill for at least two hours.
  8. While the kheer chills you can prepare your orange. Extract juice from one orange and the three oranges- peel and take out the fruit part only. Use two oranges to mix in the kheer and one to garnish (just the way I have done, if you prefer).
  9. Once, the kheer chills take it out from the fridge and mix the juice and the fruit and pour it in a serving bowl and garnish it with the more orange, pistachio, rose, mint (optional). Chill it overnight or for at least 4-6 hours and serve it chill/ cold. Bon Appetit!!!
  10. Note : Keep it in fridge all time and don't heat the kheer.

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