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.
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.
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.