Step-by-Step Guide to Prepare Super Quick Homemade Kesar Narangi Makhana Sabudana Kheer /Payesh

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, kesar narangi makhana sabudana kheer /payesh. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kesar Narangi Makhana Sabudana Kheer /Payesh is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Kesar Narangi Makhana Sabudana Kheer /Payesh is something which I have loved my entire life. They’re fine and they look fantastic.

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

So that’s going to wrap it up with this exceptional food kesar narangi makhana sabudana kheer /payesh recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!