Orange Kheer Recipe

step 1

• STEP 1.Remove the skin, seeds and white fibres of each pod of 6 malta oranges. Separate the pulp. Keep aside.

step 2

• STEP 1.In a large vessel pour 2 litres milk and bring it to a rolling boil on medium heat.

step 3

• 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 4

• STEP 1.Stir regularly to avoid the milk solids from sticking to the bottom of the pan.

step 5

• 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 6

• 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 7

• STEP 1.Once the milk has cooled completely, add the pulp of 6 malta oranges. Gently stir together with the cooled milk.

step 8

• STEP 1.Refrigerate for 4-5 hours. After 4 hours serve the chilled orange kheer, garnished with sliced pistachio.