Komola Kheer
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A refreshing citrusy kheer is a traditional dessert of West Bengal, made especially during the orange season. Nice to be eaten after a hearty meal and serving in these cute orange baskets makes it more delightful!
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Ingredients
- Full cream milk 1 litre
- Cardamom powder 1/2 teaspoon
- Few strands of Saffron
- Sugar 5 tablespoon or as required
- Oranges deseeded segmented and thin white outer skin removed 3
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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
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.
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Priyanjali Joardar
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