Orange Kheer (Santre Ki Kheer, Bengali Komola Kheer) is a delicious rice pudding flavored with fresh oranges. It is a great Indian dessert to make for festivals and special occasions.
Here are some more kheer recipes that you may like – Thandai Kheer, Badam Kheer, Sabudana Kheer, Makhana Kheer, Paneer Kheer, Seviyan Kheer, Carrot Kheer, Chikoo Kheer, Lauki Ki Kheer, and Sweet Potato Kheer.
About This Recipe
Orange Kheer (Santre Ki Kheer, Komlalebur Payesh, Bengali Komola Kheer) is nothing but your regular kheer flavored with juicy ripe orange flesh.
It is a popular Bengali dessert that is prepared especially in winters using seasonal oranges.
Milk – Use whole milk (full-fat milk) to make a creamy and rich kheer.
For a vegan version, you can try this recipe with almond or cashew milk.
Oranges – Try to use sweet and juicy Darjeeling or Nagpur oranges to make this orange kheer. Kinnow oranges also work great. If the oranges are sour, they may curdle the kheer.
Discard the skin and the white membrane of the oranges and use only the flesh.
Sugar – Adjust as per your taste. You can replace sugar with honey or stevia as well.
Garnish the kheer with slivered nuts such as almonds, pistachios, and cashews for a nice crunch.
Cornstarch – It is optional but it makes the komola kheer very creamy and quickens the process of making it.
Serve Komola Kheer for dessert for festivals such as Durga Pooja, Diwali, Holi, etc. You can also serve it for special occasions or your special weekend meals.
This kheer is also vrat (Hindu fasting) friendly. You can serve it for Navratri, Shivratri or Ekadasi vrat.
This Bengali orange kheer will last in the fridge for about 1-2 days when stored in an air-tight container. After that, it will become tangy because of the oranges and won’t taste great. Stir it well before consuming.
This dessert doesn’t freeze well. The milk will split when thawed.
You Might Also Like
Orange Kheer Recipe (Santre Ki Kheer, Bengali Kheer Komola)
- 3-4 cup ripe juicy oranges
- 1 litre whole milk (full-fat milk)
- 3 tablespoons water
- 4 tablespoons sugar
- 1 tablespoon cornstarch
- Peel the oranges and separate the segments.
- Remove the outer membrane, discard the seeds and take out the flesh in a bowl. Keep it aside.
- Add milk to a heavy bottom pan and bring it to a boil over medium heat. Stir frequently to prevent scorching at the bottom of the pan.
- Reduce the heat to medium low and cook for 30-40 minutes until the milk is reduced to half. Keep stirring and scraping the sides of the pan after every 10-12 minutes.
- Mix cornstarch in ¼ cup water and add the slurry to the pan.
- Cook for 10-12 minutes until the kheer thickens. The correct consistency of kheer is like that of a thick custard.
- Add sugar and cook for another 3-4 minutes.
- Remove the pan from the heat and let the kheer cool down completely.
- Transfer the kheer to an airtight container and chill for 2-3 hours.
- Once it is chilled, stir in the orange pieces.
- Garnish with almond and pistachio slivers and serve.