orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai |
by Tarla Dalal
Added to 26 cookbooks
This recipe has been viewed 58447 times
orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai | with 23 amazing images.
orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai is a pleasant fruit flavoured sweet. Learn how to make santre ki kheer.
To make orange kheer, combine the cornflour and cold milk in a bowl, mix well and keep aside. Boil the milk in a deep pan on a high flame, which will take approx. 6 to 7 minutes. Add the cornflour-milk mixture and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously. Add the cardamom powder and mix very well. Allow the mixture to cool completely. Once cooled, add the orange and mix well. Refrigerate for atleast 2 hours and serve chilled.
The luscious texture and intensely rich flavour of thickened full-fat milk contrasts beautifully with the refreshing tanginess of orange segments, resulting in an aesthetic santre ki kheer that anyone is bound to fall in love with!
Cardamom lends its mildly spicy notes to this unusual Indian mithai, which is sweetened to just the right level so that the citrus flavour comes across clearly. For best flavour, use fresh cardamom powder.
This Komola kheer has to be served chilled for complete enjoyment. It is a famous Bengali dessert often served at parties and get-together.
Tips for orange kheer. 1. Use of full fat milk is a must to make this kheer. This is because it has the right amount of fat in it to get thick kheer. 2. Before adding the milk in the pan, you can put 1 to 2 tbsp of water. This will help to prevent the milk from sticking to the pan. 3. Keep stirring the milk after adding cornflour mixture for 2 reasons. One we have added cornflour. If we don’t mix, it might make lumps. Secondly, stirring will prevent the milk from sticking to the bottom of the pan. 4. Cooling the milk before adding oranges is necessary because if oranges are added to hot milk their acidic nature might lead to splitting of milk. 5. A handful of mixed nuts as a garnish would add texture and flavour to the kheer.
Enjoy orange orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai | with step by step photos.
For orange kheer- To make orange kheer, combine the cornflour and cold milk in a bowl, mix well and keep aside.
- Boil the milk in a deep pan on a high flame, which will take approx. 6 to 7 minutes.
- Add the cornflour-milk mixture and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously.
- Add the cardamom powder and mix very well.
- Allow the mixture to cool completely.
- Once cooled, add the orange and mix well.
- Refrigerate the orange kheer for atleast 2 hours and serve chilled.
Orange Kheer, Santre ki Kheer recipe with step by step photos
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If you like orange kheer, then also try other Indian sweets like
- mohanthal | traditional gujarati mohanthal | rajasthani mohanthal | with 30 images.
- rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images.
- besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with 20 amazing images.
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Orange kheer is made of 1 cup chopped orange segments, 2 tbsp cornflour, 1/4 cup cold full-fat milk, 4 1/4 cups full-fat milk, 1/2 cup sugar and 1/2 tsp cardamom (elaichi) powder.
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Use of full fat milk is a must to make this kheer. This is because it has the right amount of fat in it to get thick kheer.
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Before adding the milk in the pan, you can put 1 to 2 tbsp of water. This will help to prevent the milk from sticking to the pan.
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Keep stirring the milk after adding cornflour mixture for 2 reasons. One we have added cornflour. If we don’t mix, it might make lumps. Secondly, stirring will prevent the milk from sticking to the bottom of the pan.
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Cooling the milk before adding oranges is necessary because if oranges are added to hot milk their acidic nature might lead to splitting of milk.
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A handful of mixed nuts as a garnish would add texture and flavour to the kheer.
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Choose oranges that are unblemished and heavy for their size.
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Avoid those with cuts, soft spots or mould.
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Bright colour is not necessarily an indication of quality as some poor quality ones may be dyed, while some good oranges might naturally be green-tinged even when ripe. So, simply look for bright, unblemished skin unmindful of the colour.
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You should avoid light-weight oranges, which probably lack much of their flesh content and juice.
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A spongy texture usually indicates aging and poor quality.
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Also avoid any oranges that look decayed or discoloured near the stem.
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Take a few elaichi.
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Peel the elaichi.
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Put in a mortar pestle.
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Pulverise and keep aside in a small glass bowl.
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For the cornflour mixture, add 2 tbsp cornflour in a bowl.
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And 1/4 cup cold full-fat milk. Hot milk is not suggested as it will form lumps.
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Mix well.
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The cornflour mixture is ready. Keep aside.
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To make orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai, boil 4 1/4 cups full-fat milk in a deep pan on a high flame. This will take approx. 6 to 7 minutes.
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Add the cornflour-milk mixture.
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Add 1/2 cup sugar.
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Mix well and cook on a slow flame for 10 minutes, while stirring continuously. Keep stirring it for 2 reasons. One we have added cornflour. If we don’t mix, it might make lumps. Secondly, stirring will prevent the milk from sticking to the bottom of the pan.
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Add 1/2 tsp cardamom (elaichi) powder.
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Mix very well.
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Allow the mixture to cool completely. Cooling is necessary because if oranges are added to hot milk their acidic nature might lead to splitting of milk.
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Once cooled, add 1 cup chopped orange segments. If orange juice has been collected while making segments, you can add it to the milk too. This will further add colour and flavour.
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Mix well.
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Refrigerate orange kheer recipe | santre ki kheer | Komola kheer | Indian mithai for atleast 2 hours and serve chilled.
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Nutrient values (Abbrv) per serving
| Energy | 324 cal |
| Protein | 8.5 g |
| Carbohydrates | 35.9 g |
| Fiber | 1 g |
| Fat | 12 g |
| Cholesterol | 28.8 mg |
| Sodium | 36.1 mg |
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