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    Whisk Affair » Recipes » Indian Sweets & desserts » Orange Kheer (Bengali Komola Kheer)

    Published: Mar 7, 2022 | Last Updated On: Jan 3, 2023 by Neha Mathur

    Orange Kheer (Bengali Komola Kheer)

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    Jump to Recipe

    Orange Kheer (Santre Ki Kheer, Bengali Komola Kheer) is a delicious Bengali-style rice pudding flavored with fresh oranges. It is a great Indian dessert to make for festivals and special occasions (vegetarian, gluten-free).

    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.

    Orange kheer served in a bowl.
    Jump to:
    • About Orange Kheer (Bengali Komola Kheer)
    • Ingredients
    • How To Make Orange Kheer
    • Pro Tips By Neha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Orange Kheer (Bengali Komola Kheer)

    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 winter using seasonal oranges.

    This gluten-free kheer is great to serve for festivals or special occasions. It can also be served for vrat days (Hindu fasting).

    You can easily double or triple this orange kheer recipe as per your need.

    Ingredients

    Orange kheer ingredients

    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 milk or cashew milk.

    Oranges – Try to use sweet and juicy Darjeeling or Nagpur oranges to make this komola 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 cashew nuts for a nice crunch.

    Cornstarch – It is optional but it makes the komola kheer very creamy and quickens the process of making it.

    You can add a little cardamom powder to flavor the kheer.

    How To Make Orange Kheer

    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.

    Milk added to a 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.

    Milk reduced to half.

    Mix cornstarch in ¼ cup water and add the slurry to the pan.

    Cornstarch and water added to a bowl.
    Smooth slurry made.
    Adding 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.

    Adding sugar to the pan.

    Remove the pan from the heat and let the kheer cool down completely.

    Cover the pan with cling wrap and refrigerate for 2-3 hours.

    Chilled kheer.

    Once it is chilled, stir in the orange segments (along with the orange juice).

    Orange pieces added to the pan.

    Garnish with almond and pistachio slivers and serve.

    Ready orange kheer.

    Pro Tips By Neha

    DO NOT add oranges to the kheer until it is completely chilled otherwise the milk may curdle.

    If using vegan milk, then cook only on low heat and keep stirring frequently otherwise the milk may split.

    Serving Suggestions

    Serve Kheer Komola 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 delicious dessert recipe is also vrat (Hindu fasting) friendly. You can serve it for Navratri, Shivratri, or Ekadasi vrat.

    Storage Suggestions

    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 it.

    This dessert doesn’t freeze well. The milk will curdle when thawed.

    You Might Also Like

    • Bread Halwa (Bread Sheera)
    • Sitaphal Basundi (Custard Apple Basundi)
    • Masala Gur (Spiced Jaggery w/ Nuts)
    • Balushahi

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Orange Kheer (Santre Ki Kheer, Bengali Kheer Komola) is a delicious rice pudding flavored with fresh oranges. It is a great Indian dessert to make for festivals and special occasions.

    Orange Kheer Recipe (Santre Ki Kheer, Bengali Kheer Komola)

    Orange Kheer (Santre Ki Kheer, Bengali Kheer Komola) is a delicious Bengali-style rice pudding flavored with fresh oranges. It is a great Indian dessert to make for festivals and special occasions.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Refrigerating Time: 3 hours
    Total Time: 4 hours
    Servings: 4 people
    Calories: 75kcal
    Author: Neha Mathur

    Ingredients 

    • 3-4 cup ripe juicy oranges
    • 1 litre whole milk (full-fat milk)
    • 3 tablespoons water
    • 4 tablespoons sugar
    • 1 tablespoon cornstarch
    US Customary or Metric
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    Instructions

    • 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.
    • Cover the pan with cling wrap and refrigerate for 2-3 hours.
    • Once it is chilled, stir in the orange pieces.
    • Garnish with almond and pistachio slivers and serve.

    Video

    https://www.youtube.com/watch?v=uBcmKKL1-_g

    Notes

    For a vegan version, you can try this recipe with almond or cashew milk. If using vegan milk, then cook only on low heat and keep stirring frequently otherwise the milk may split.
    This recipe can be easily scaled.
    DO NOT add oranges to the kheer until it is completely chilled otherwise the milk may curdle.

    Nutrition

    Calories: 75kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 82mg | Fiber: 1g | Sugar: 16g | Vitamin A: 102IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 1mg
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