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:

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.