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

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, kesar narangi makhana sabudana kheer /payesh. One of my favorites. 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 well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Kesar Narangi Makhana Sabudana Kheer /Payesh is something that I’ve loved my whole life. They are fine and they look wonderful.

Kesar Narangi Makhana Sabudana Kheer /Payesh step by step. Wash and soak the Sabudana overnight. Chop the makhanas- make it into small size so that it cooks quickly. Boil milk and add saffron, then add the chopped makhanas and cook.

To get started with this recipe, we have to 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. Prepare 1 litre milk
  2. Get 1/4 cup Makhana
  3. Prepare 1/4 cup Sabudana
  4. Get 1 pinch Saffron/ kesar
  5. Take 180 gms Condensed milk
  6. Take 4-5 Cardamom powder from cardamom seeds
  7. Prepare 8-10 drops orange flavours (optional)
  8. Prepare 4 Oranges / Narangi
  9. Get For Garnishing–
  10. Take As required Pistachio (optional)
  11. Make ready as required Dried rose (optional)
  12. Prepare As Required Oranges (optional)
  13. Get Few Mint (optional)

This Indian foxnut kheer pudding is simple, healthy and delectable. This phool makhana recipe is an excellent way of adding makhanas or foxnuts in our food menu. Generally this kheer is served during fasts or vrats or as Prassad. Learn how to make phool makhane ki kheer.

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.

Generally this kheer is served during fasts or vrats or as Prassad. Learn how to make phool makhane ki kheer. Its known by different names kheer,khiru, payasam, phirni, payesh, kiru, khiri, depending on the region. However, basically its the same, a milk based sweet dish. Perhaps the word kheer comes from the Sanskrit word Ksheer which means milk or from the word payasa which too means milk.

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