I love the months of December, January and February in Mumbai. A wide range of seasonal fresh fruits and vegetables make their appearance in the markets during this time. One of my favourites to make a grand entry are oranges. Juicy, fresh and aromatic with their lingering, unique, citrusy taste, aroma and flavour.
One of my favoured ways to eat oranges is to peel the outer skin, segment the sections and pop them into my mouth to savour their exquisite taste and goodness. This, in my opinion is the simplest and one of the best ways to devour an orange. There are of course other ways to relish them. I do so in the form of cakes, cookies, salads, certain desserts and the topic of today’s post the komola kheer or orange kheer. I never let an orange season go by, without making a batch of komola kheer and if Ro insists, which is often the case, many batches throughout the season.
I actually had no plans of putting up another kheer recipe on divinetaste this soon, particularly after this post. I would like to maintain a certain frequency before similar types of dishes are published. But then, oranges will soon be out of season here and I couldn’t think of waiting for another long year (well, almost!) for these divine fruits of nature to start making an entry into my home again and for me to write this post. So…here we go. I do hope you will relish the juicy chunks of oranges dunked in thickened, condensed, sweetened and delicately spiced milk, studded with green gorgeous pistachios as much as we do.
Watch how to make Komola Kheer here-
Komola Kheer/Orange Kheer/Creamy Milk Pudding with juicy Oranges Recipe
I make this dessert with a certain type of oranges called Malta oranges that we get here in Mumbai. Valencia Oranges or Clementines might work just as well. This recipe is from an erstwhile household in Bengal, made from oranges grown in their own farm.
2 litres Full Cream Milk (preferably cow’s milk)
8 tbsp granulated Sugar (adjust the sugar based on how sweet your oranges are)
3/4 tsp cardamom powder
6 juicy sweet Oranges
(peeled, segmented and deseeded with the thin white outer skin removed)
1/4 tsp saffron
(roasted lightly and powdered or crushed with a mortar and pestle)
2 to 3 tbsp Pistachio nuts, chopped for garnishing
Heat the milk and bring it to a rolling boil over a medium flame, in a heavy bottomed wide rimmed pot or wok*. Reduce the flame to low and thicken the milk till it coats the back of a spoon or until the milk changes it’s colour to a nice cream colour, stirring in between to prevent the milk from sticking to the bottom of the vessel. This should take any time between 1 hour 15 minutes to 1 and half hours. Once you reduce the flame, it doesn’t require constant monitoring, although you need to watch it in-between. The milk should be reduced to a little less than half the original quantity. Add the sugar, cardamom powder and saffron powder, lower the flame and cook for 5 minutes more. Cool to room temperature and add the orange segments. Chill for at least 3 to 4 hours and serve garnished with chopped pistachio nuts*.
*Don’t use an iron wok without coating. Iron woks or pots with enameled coatings or non-stick cookware can be used.
*I usually make this in the night and leave it overnight to chill. The more the oranges soak in the spiced liquid, the more heavenly they taste.