STEP 1.Remove the skin, seeds and white fibres of each pod of 6 malta oranges. Separate the pulp. Keep aside.
STEP 1.In a large vessel pour 2 litres milk and bring it to a rolling boil on medium heat.
STEP 1.Turn the heat to low and allow the milk to simmer and reduce to half the original quantity. This may take upto 1 hour.
STEP 1.Stir regularly to avoid the milk solids from sticking to the bottom of the pan.
STEP 1.When the quantity has reduced to half, the milk will have thickened and the colour will change from white to cream colour. At this stage add 8 tbsp sugar, or less according to choice. Stir to dissolve.
STEP 1.Add ½ tsp powdered saffron strands, ½ tsp cardamom (elaichi) powder or powder the seeds of 4 cardamoms. Stir to mix well. The milk will change colour due to the saffron. Once the sugar has dissolved, turn off the heat and keep the milk aside to cool.
STEP 1.Once the milk has cooled completely, add the pulp of 6 malta oranges. Gently stir together with the cooled milk.
STEP 1.Refrigerate for 4-5 hours. After 4 hours serve the chilled orange kheer, garnished with sliced pistachio.
calories per serving
172 g Fat86 g Protein399 g Carbs7 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment