Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, kesar narangi makhana sabudana kheer /payesh. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Kheer, Paisam, firni or Rice pudding is a very delicious recipe originated in Indian subcontinent. Khejur Gur Half cup. खीर मखाना साबूदाना ¦ Sabudana Makhana Kheer Recipe. बिना घंटो भिगोये एकदम खिली-खिली साबूदाना खिचड़ी ऐसे बनायें-Sabudana khichdi recipe in hindi video. Full recipe: Sabudana Kheer/ Sabudanar Payesh.
Kesar Narangi Makhana Sabudana Kheer /Payesh is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Kesar Narangi Makhana Sabudana Kheer /Payesh is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook kesar narangi makhana sabudana kheer /payesh using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Kesar Narangi Makhana Sabudana Kheer /Payesh:
- Make ready 1 litre milk
- Make ready 1/4 cup Makhana
- Make ready 1/4 cup Sabudana
- Prepare 1 pinch Saffron/ kesar
- Take 180 gms Condensed milk
- Prepare 4-5 Cardamom powder from cardamom seeds
- Take 8-10 drops orange flavours (optional)
- Get 4 Oranges / Narangi
- Take For Garnishing–
- Take As required Pistachio (optional)
- Get as required Dried rose (optional)
- Take As Required Oranges (optional)
- Prepare Few Mint (optional)
Add the sabudana to the milk and cook, stirring, till the sabudana is fully cooked and the kheer thickened. Kheer Recipe: Kheer is one of the most loved Indian dessert that is made in our homes to celebrate almost every occasion and festival and even without one. How to make Bengali Channar Payesh. Boil milk in a pan, add Nestlé MILKMAID and mix well.
Instructions to make Kesar Narangi Makhana Sabudana Kheer /Payesh:
- 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.
- 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.
- 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).
- 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.
- 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.
- 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).
- 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!!!
- Note : Keep it in fridge all time and don't heat the kheer.
Stir well and cook on low. This Sabudana Kheer is extremely popular during the fasting season of Navratri in India! It's gluten-free and made in the Instant Pot! Chaler Payesh is a signature Bengali dessert prepared with Rice, Milk and sugar. In Bengal instead of Sugar we use Batasha as well.
So that is going to wrap it up for this special food kesar narangi makhana sabudana kheer /payesh recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
