Komola Kheer
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About Komola Kheer
Komola Kheer is a refreshing, citrusy twist on the classic Bengali dessert, traditionally savored during West Bengal's vibrant orange season. The creamy richness of full cream melds beautifully with fragrant cardamom and saffron, while juicy orange segments add a burst of brightness to every spoonful.
Perfect for enjoying after a hearty meal, this kheer becomes even more delightful when served in charming orange baskets, elevating both its presentation and appeal. Treat your guests to this unique and festive dessert that beautifully captures the essence of seasonal indulgence.
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Recipe Time & More
Ingredients
- 1 ltr Full Cream (or milk milk)
- 1/2 tsp Cardamom Powder (Elaichi)
- 1.5 strands Saffron Strands
- 5 tbsp Sugar (or as required)
- Orange (segmented and thin white outer skin removed 3 deseeded)
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Instructions
- Take milk in a non stick pan, bring to boil.
- Reduce the flame and thicken the milk.
- Stir in between to prevent the milk from getting stuck to the pan and occasionally scrape from the sides.
- Reduces the milk to atleast half the quantity
- Add sugar, cardamom powder, saffron dissolved in milk. Stir
- Switch off the flame after 5 minutes.
- Let it cool down completely and then mix the orange segments.
- Keep it refrigerated for 5-6 hours for the orange flavors to blend in the kheer.
- For the basket: With a help of a sharp knife mark the handle and the basket from the centre.
- With the knife slowly cut along the marking. Peel it
- Peel it without damaging the handle.
- Cut along the sides to release the fruit from the peel and scoop it out.
- Your orange basket garnish is ready to be used to serve the komola kheer
Recipe Notes
Add the sugar according to the sweetness of the oranges.
Use the basket only at the time of serving otherwise the kheer might turn bitter if it’s kept longer in the basket.
Additional Tips
- For the creamiest texture, simmer the full cream on low heat until it thickens significantly before adding sugar and flavorings—this intensifies the richness and prevents the kheer from becoming watery when you fold in the orange segments.
- When incorporating the orange segments, ensure the kheer has fully cooled to room temperature to avoid curdling from the citrus juice; gently fold in the fruit right before serving for the best texture.
- If serving in orange baskets, carefully scoop out the pulp with a small spoon or melon baller, leaving a sturdy shell, and chill the baskets before filling for an extra-refreshing presentation.
- For a festive variation, sprinkle chopped pistachios or add a few drops of rose water along with the saffron to enhance aroma and add a delicate crunch.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 58kcal | Carbohydrates: 15g | Sugar: 15g
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Priyanjali Joardar
Articles: 363 Comments
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What a delightful recipe! Thanks for sharing.
This looks perfect! Thanks for posting.
I’m in love with this recipe already!