I have had this recipe for Kheer Komola bookmarked for ages and have been waiting for an opportunity to try it. I finally made it to mark New Year’s eve, and shared this wonderful Bengali Orange Kheer with my family and friends as we ushered in 2019.Jump to Recipe
Infused with the subtle taste orange, Kheer Komola is quite a change from the regular payasams we make at home. It was also quite a surprise for my family and friends who never quite expected to see orange used in Kheer.
Do use juicy oranges to make this kheer as the juice adds a nice tang to this payesh.
Recipe for Kheer Komola | Kamlalebu Kheer | Bengali Orange Kheer
Kheer Komola | Kamlalebu Kheer | Bengali Orange Kheer
- 1 Litre Milk (Full fat milk preferred)
- 350 gms Orange segments (4 to 5 large oranges)
- 3 tbsp Sugar (~75 gms)
- 1 Pinch Saffron
- 1 tsp Sliced Pistachios (for garnish)
- Over medium flame, boil milk till it reduces by half. Stir all the time to ensure it does not stick to the bottom and burn.
- Add the sugar and saffron, and simmer for 5 minutes.
- Turn off the heat and let the milk cool completely to room temperature.
- Add the orange segments and any juice that collects.
- Mix well and let the kheer rest for at least 2 hours so that the flavour of orange infuses the payesh.
- Garnish with slice pistachios just before serving. You can serve this kheer at room temperature (as I did) or then chilled.
How to Make Kheer Komola | Kamlalebu Kheer | Bengali Orange Kheer
- To a heavy bottomed vessel, add 2 tbsp water and swirl it around. This helps in preventing the milk from sticking to the bottom of the vessel as it boils.
- Pour the milk into this vessel.
- Over medium flame, boil milk till it reduces by half. Stir constantly to ensure that the milk does not stick to the bottom of the vessel and burn.
- Once the milk has reduced, add the sugar and saffron.
- Continue to boil the milk for 5 minutes till the sugar melts and the saffron flavour infuses the milk. Stir constantly.
- Take the boiled milk off the heat and let it cool completely to room temperature.
- Add the orange segments and any orange juice that seeps out.
- Mix well and let the kheer rest for at least 2 hours so that the flavour of orange infuses the payesh. I found that the kheer tastes better the next day.
- Garnish with sliced pistachios just before serving. Serve this Kheer Komola at room temperature (as I did) or then chilled.
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