Orange Kheer | Creamy Milk Pudding | Divine Taste With Anushruti
- 8 years ago
Learn how to make orange kheer / Komola Kheer, a traditional bengali kheer recipe, only on Rajshri Food
Juicy, fresh and aromatic with their lingering, unique, citrusy taste, aroma and flavour makes Orange a fruit, which is loved by one and all. So let's take our love for oranges one step ahead and make deliciously yummy and sweet dessert from the land on Sweetness Bengal – an traditional Komola Kheer also called as Orange Kheer.
Ingredients:
- 2 litres Full Cream Milk (preferably cow’s milk)
- 8 tbsp granulated Sugar (adjust the sugar based on how sweet your oranges are)
- 3/4 tsp cardamom powder
- 6 juicy sweet Oranges
(peeled, segmented and deseeded with the thin white outer skin removed)
- ½ tsp saffron
(roasted lightly and powdered or crushed with a mortar and pestle)
- 2 to 3 tbsp Pistachio nuts, chopped for garnishing
Method:
- Heat the milk and bring it to a rolling boil over a medium flame, in a heavy bottomed wide rimmed pot or wok*.
-Reduce the flame to low and thicken the milk till it coats the back of a spoon or until the milk changes it’s colour to a nice cream colour, stirring in between to prevent the milk from sticking to the bottom of the vessel.
-This should take any time between 1 hour 15 minutes to 1 and half hours. Once you reduce the flame, it doesn’t require constant monitoring, although you need to watch it in-between.
- The milk should be reduced to a little less than half the original quantity. Add the sugar, cardamom powder and saffron powder, lower the flame and cook for 5 minutes more.
- Cool to room temperature and add the orange segments. Chill for at least 3 to 4 hours and serve garnished with chopped pistachio nuts*.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Vaibhav Dhanda
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Juicy, fresh and aromatic with their lingering, unique, citrusy taste, aroma and flavour makes Orange a fruit, which is loved by one and all. So let's take our love for oranges one step ahead and make deliciously yummy and sweet dessert from the land on Sweetness Bengal – an traditional Komola Kheer also called as Orange Kheer.
Ingredients:
- 2 litres Full Cream Milk (preferably cow’s milk)
- 8 tbsp granulated Sugar (adjust the sugar based on how sweet your oranges are)
- 3/4 tsp cardamom powder
- 6 juicy sweet Oranges
(peeled, segmented and deseeded with the thin white outer skin removed)
- ½ tsp saffron
(roasted lightly and powdered or crushed with a mortar and pestle)
- 2 to 3 tbsp Pistachio nuts, chopped for garnishing
Method:
- Heat the milk and bring it to a rolling boil over a medium flame, in a heavy bottomed wide rimmed pot or wok*.
-Reduce the flame to low and thicken the milk till it coats the back of a spoon or until the milk changes it’s colour to a nice cream colour, stirring in between to prevent the milk from sticking to the bottom of the vessel.
-This should take any time between 1 hour 15 minutes to 1 and half hours. Once you reduce the flame, it doesn’t require constant monitoring, although you need to watch it in-between.
- The milk should be reduced to a little less than half the original quantity. Add the sugar, cardamom powder and saffron powder, lower the flame and cook for 5 minutes more.
- Cool to room temperature and add the orange segments. Chill for at least 3 to 4 hours and serve garnished with chopped pistachio nuts*.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Vaibhav Dhanda
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited