Orange Kheer Recipe
Orange Kheer (Komola Lebur Payesh) combines the richness of milk with the refreshing flavour of fresh oranges.
Servings: 4 adults
Calories: 260kcal
Equipment
- Heavy Indian Kadhai
Ingredients
- 1 litre full fat milk
- 2 medium size orange
- ¼ Cup granulated white sugar
- ½ teaspoon green cardamom powder
- ¼ teaspoon saffron strands (kesar)
Ingredients For Garnish
- 1 tablespoon sliced almonds
- 1 tablespoon sliced pistachio
- 1 tablespoon edible rose petals
Instructions
- Start with removing the skin of oranges. Discard white pith, seeds, or transparent skin covering the pulp.
- Using a sharp knife the cut the orange pulp and roughly chop to release the juices. Transfer to a bowl and set aside.
- Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Add cardamom powder and saffron.
- Simmer the milk over low heat until it becomes almost half of the original quantity and looks almost like a rabri.
- Add sugar and stir to combine.
- Transfer the kheer to a bowl and allow to cool at room temperature. You can keep it in the refrigerator to chill completely.
- Once the kheer cools down completely add the prepared oranges. Stir to combine.
- Garnish orange kheer with chopped almonds, pistachio and rose petals. Serve orange kheer chilled.
Video
Notes
- Oranges like kinnow or the any other local variety with a sweet taste. However, Australian Orange, Tangerines, Mandarin Orange, or Naval are great options too.
- For a vegan kheer, use coconut milk. It tastes so good when combined with oranges.
Nutrition
Calories: 260kcal | Carbohydrates: 34g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 552mg | Fiber: 2g | Sugar: 31g | Vitamin A: 645IU | Vitamin C: 36mg | Calcium: 355mg | Iron: 0.3mg