Orange Kheer (Komola Lebur Payesh) combines the richness of milk with the refreshing flavour of fresh oranges. This unique kheer recipe requires minimal ingredients and yet tastes truly delicious.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Orange Kheer
- My Tried and True Tips
- Orange Kheer Recipe
Bengali Cuisine is known for its innovative use of fresh ingredients. Among the many unique sweets of Bengal, Orange Kheer (Komola Lebur Payesh) stands out for its perfect blend of creamy sweetness and zesty citrus notes.
This is not a very old kheer recipe, but rather a creative modern twist that likely evolved in Bengali kitchens , where citrus fruits are often celebrated for their ability to cut through sweetness. If you love Bengali sweets, try Chenar Payesh recipe also, a ras malai like kheer made with paneer.
The secret of this kheer recipe is carefully balancing the milk’s heat to avoid curdling with the acidic orange.
Ingredients You’ll Need
You need minimal staple ingredients to make this orange kheer.
- Full-Fat Milk gives the creamy texture to the kheer even without using corn starch or condensed milk.
- Oranges like kinnow or the any other local variety with a sweet taste. However , Australian Orange, Tangerines, Mandarin Orange, or Naval are great options too.
- Granulated White Sugar to taste.
- Cardamom Powder and Saffron Strands for colour and aroma.
- Chopped pistachios and almonds to garnish the kheer.
How To Make Orange Kheer
Prep Oranges
- Start with removing the skin of oranges.
- Discard white pith, seeds, or transparent skin covering the pulp.
- Using a sharp knife the cut the orange pulp and roughly chop to release the juices. Transfer to a bowl and set aside.
Boil Milk
- Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
- Add cardamom powder and saffron.
- Simmer the milk over low heat until it becomes almost half of the original quantity and looks almost like a rabri.
- Add sugar and stir to combine.
Tip: The cheat trick to get that thick consistency in short span of time is to add corn starch slurry to the milk or condensed milk. This gives a thick and creamy consistency.
Allow To Cool
- Transfer the kheer to a bowl and allow to cool at room temperature.
- You can keep it in the refrigerator to chill completely.
Add Oranges
- Once the kheer cools down completely add the prepared oranges. Stir to combine. Serve orange kheer chilled.
My Tried and True Tips
- Allow the milk to become thick like rabri with a creamy consistency before adding sugar or oranges.
- DO NOT add oranges to a warm kheer. Allow it to cool completely for 2 – 3 hours before mixing oranges.
- Adjust the quantity of sugar according to the sweetness of oranges. If they are highly sweet, reduce the quantity of added sugar.
- For instantly thickening the milk add cornflour slurry or milk powder or condensed milk. Any of these will give the instant creamy consistency without simmering the milk for a long time.
- Orange Kheer tastes best when served chilled. So you can make it in advance and keep in the refrigerator.
More Indian Kheer Recipes
- Rice Kheer
- Badam Kheer
- Seviyan Kheer
- Apple Quinoa Kheer
more Indian kheer recipes for all festive celebrations.
Ingredients
- ▢ 1 litre full fat milk
- ▢ 2 medium size orange
- ▢ ¼ Cup granulated white sugar
- ▢ ½ teaspoon green cardamom powder
- ▢ ¼ teaspoon saffron strands (kesar)
Ingredients For Garnish
- ▢ 1 tablespoon sliced almonds
- ▢ 1 tablespoon sliced pistachio
- ▢ 1 tablespoon edible rose petals
Instructions
- Start with removing the skin of oranges. Discard white pith, seeds, or transparent skin covering the pulp.
- Using a sharp knife the cut the orange pulp and roughly chop to release the juices. Transfer to a bowl and set aside.
- Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Add cardamom powder and saffron.
- Simmer the milk over low heat until it becomes almost half of the original quantity and looks almost like a rabri.
- Add sugar and stir to combine.
- Transfer the kheer to a bowl and allow to cool at room temperature. You can keep it in the refrigerator to chill completely.
- Once the kheer cools down completely add the prepared oranges. Stir to combine.
- Garnish orange kheer with chopped almonds, pistachio and rose petals. Serve orange kheer chilled.
Recipe Notes:
- Oranges like kinnow or the any other local variety with a sweet taste. However , Australian Orange, Tangerines, Mandarin Orange, or Naval are great options too.
- For a vegan kheer, use coconut milk. It tastes so good when combined with oranges.
Nutrition
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Orange Kheer Recipe
Equipment
- Heavy Indian Kadhai
Ingredients
- 1 litre full fat milk
- 2 medium size orange
- ¼ Cup granulated white sugar
- ½ teaspoon green cardamom powder
- ¼ teaspoon saffron strands (kesar)
Ingredients For Garnish
- 1 tablespoon sliced almonds
- 1 tablespoon sliced pistachio
- 1 tablespoon edible rose petals
Instructions
- Start with removing the skin of oranges. Discard white pith, seeds, or transparent skin covering the pulp.
- Using a sharp knife the cut the orange pulp and roughly chop to release the juices. Transfer to a bowl and set aside.
- Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Add cardamom powder and saffron.
- Simmer the milk over low heat until it becomes almost half of the original quantity and looks almost like a rabri.
- Add sugar and stir to combine.
- Transfer the kheer to a bowl and allow to cool at room temperature. You can keep it in the refrigerator to chill completely.
- Once the kheer cools down completely add the prepared oranges. Stir to combine.
- Garnish orange kheer with chopped almonds, pistachio and rose petals. Serve orange kheer chilled.
Video
Notes
- Oranges like kinnow or the any other local variety with a sweet taste. However , Australian Orange, Tangerines, Mandarin Orange, or Naval are great options too.
- For a vegan kheer, use coconut milk. It tastes so good when combined with oranges.
Nutrition
Mooli Ka Saag is a traditional Punjabi recipe. It is a simple, vegan stir fry of radish greens made in winter.
Estimated reading time: 3 minutes
- The Saag Story
- How To Make Mooli Ka Saag
- Serving Suggestion
- Mooli Ka Saag Recipe
The Saag Story
I’m unsure why people think Punjabi Cuisine is only about robust curries. The well-made hearty vegetarian curries like mooli ka saag or adrak lehsun ki chitt are equally delightful. These traditional Punjabi delicacies you will not find on a restaurant menu.
This saag is a cross between mooli ki sabzi and sarson ka saag.
As the summer approaches, the radish greens taste more like pungent grass than juicy leaves. So the peak of the winter season is the right time to try this Punjabi mooli ka saag recipe with radish greens.
How To Make Mooli Ka Saag
- First, clean and wash the radish leaves to remove dirt. Fine chop the radish leaves into thin threads ( image 1 ).
- Transfer chopped radish greens into a pressure cooker. Add 1 ½ cups of water, salt, turmeric, diced radish, and green chilli ( image 2 ).
- Stir to combine, seal the lid of the pressure cooker, and cook the radish green for 1 whistle over low heat. It takes 5 – 6 minutes. Turn off the heat. Let the steam release naturally from the pressure cooker ( image 3 ).
- Heat mustard oil in a heavy bottom kadhai till it starts smoking. Reduce the heat to medium.
- Add ginger-garlic paste and cook for less than 1 minute.
- Next, add chopped tomato and spices. Cook till the tomato turns soft and mushy. This takes 1 – 2 minutes over low – medium heat ( images 5 & 6 ).
- Add the saag from the pressure cooker. Using a vegetable masher or a ladle, gently mash the saag once or twice. Taste and add more salt if required.
- Cook the saag in the saucepan till the excess liquid evaporates, the tomato masala is nicely combined with the radish greens, and the saag thickens a bit. It usually takes 8 – 10 minutes over low heat. Do not rush this process.
Serving Suggestion
In a Punjabi household, the mooli ka saag is served with chapati or phulka and Kadhi Pakora or Arhar Dal . It is usually a winter season lunchtime affair.
You can serve this saag with Makki ki roti, Dal Paratha , or Tandoori Roti also, either for lunch or dinner.
More Green Leafy Indian Recipes
- Kumaoni Mustard Green Sabzi
- Spinach Egg Curry
- Palak Chana Dal
- Methi Paratha
- Palak Puri
Ingredients
- ▢ 2 (500 gram approx) bunch of radish leaves
- ▢ 1 tablespoon ginger-garlic paste ( get recipe )
- ▢ 1 -2 green chili, chopped
- ▢ 1 Cup white radish, peeled and diced
- ▢ ½ teaspoon turmeric powder
- ▢ Salt to taste
- ▢ ½ Cup tomato, finely chopped
- ▢ 1 teaspoon red chili powder
- ▢ 4 tablespoon mustard oil (sarson oil)
Instructions
- To make the Saag, first clean and wash the radish leaves to remove dirt. Let the washed leaves sit on a metal colander for some time to drain out the excess water. Fine chop the radish leaves into thin threads.
- Transfer chopped radish greens into a pressure cooker. Add 1 ½ cups of water along with salt, turmeric, and diced radish. Stir to combine, seal the lid of the pressure cooker, and cook the radish green for 1 whistle over low heat. It takes 5 – 6 minutes. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Heat mustard oil in a heavy bottom kadhai till it starts smoking. Reduce the heat to medium.
- Add ginger-garlic paste and cook till the raw smell wafts away. It takes less than 1 minute.
- Next, add chopped tomato, spices, cook till tomato turns soft and mushy. This takes 1 – 2 minutes over low – medium heat.
- Add the saag from the pressure cooker. Using a vegetable masher or a ladle gently mash the saag once or twice. Taste and add more salt if required.
- Cook the saag in the saucepan till the excess liquid evaporates, tomato masala is nicely combined with the radish greens, and the saag thickens a bit. It usually takes 8 – 10 minutes over low heat. Do not rush this process.
- Serve Mooli ka Saag warm with phulka and dal for lunch/dinner.
Recipe Notes:
- Do not add too much water to pressure cook the radish leaves.
- Add salt cautiously as radish leaves have a natural salty taste.
- You can cook radish greens in an instant pot at pressure cook mode for 5 minutes. Later, use the saute mode to cook the saag as suggested in the recipe.
Nutrition
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