I came across this unique and beautiful recipe by accident. A picture of orange kheer popped up on my Pinterest and it intrigued my interest. I had to research it more! After reading a little bit about this recipe, I decided to try making it this weekend. I love oranges but always thought orange and milk would not be a great flavor together. Citrus + Milk = Curdling, right? This dessert proved me wrong! I must say, Bengalis know what they are doing when it comes to dessert! Do try making this delicious Bengali dessert.
What you will need:
| Ingredients | Quantity |
|---|---|
| Cardamom Powder | 1/4 teaspoon |
| Milk | 2 cups |
| Orange pulp | 1 cup |
| Orange Zest (optional) | 1/3 teaspoon |
| Saffron | Few strands |
| Salt | 1 pinch |
| Sugar | 3 tablespoons |
Cook time: 45 min
Chill time: 4 hours
Servings: 2
How to make it:
- Use full-fat milk for this recipe. Heat the milk on a medium flame until it reduced to half. Stir occasionally to prevent it from sticking to the bottom.
- Add saffron and cardamom powder.
- Add sugar and stir the milk. Let it reduce by another 1/3.
- Add the orange zest and give it one last stir. This step is optional, however, I feel like it gives the kheer an added level of flavor to elevate it even further.
- Let the milk cool to room temperature.
- In the meantime, remove and discard the outer skin and peel the membrane around the oranges. You just need the pulp.
- Once the milk is completely cooled, add the orange pulp to it.
- Cool it in the refrigerator for at least 4 hours before serving.