Kheer Komola is a wonderful Bengali payasam made with juicy oranges. Also called Kamlalebu Kheer, this subtly flavoured Bengali Orange Kheer is quite healthy as it uses minimal sugar and relies on orange and saffron for flavour.
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.