Hello !! This is Joyita. This is my first post here and a huge thank you to Prerna for this wonderful platform. I live in North California and cook traditional Bengali food everyday…..well mostly!! Excited to be here!!The recipe I want to start with today is a staple at my home on late winter evenings. It is simple, aromatic and fruity. Serve it with some piping hot luchi /puris for dinner or with some crispy toasts if you are having brunch. This can be a dessert post dinner or lunch. It can be made the day before …. infact it tastes better as it sits in the fridge for 24 hours. Have fun!! <3
Full cream milk — 4 cup
Half & half or heavy cream — 1 cup
Saffron — 1/2 tsp
3-4 small oranges,cleaned, seeded and pith removed
Condensed milk — 1/2 tin or according to taste
Cardamom powder for garnishing (optional) — 1/4 tsp
Dry roasted pistachios for garnishing (optional) — handful
Bring full cream milk + cream/half n half ( ratio about 1:5) to a boil.
Reduce flame and continue cooking until reduced to half or less.
Add 1 tsp saffron threads for a festive aroma and rich color.
Now add the sweetening agent.
Either sugar or condensed milk will work.
I added condensed milk since I had a tin on hand and….oh …also because I like condensed milk…. a lot!!
Mix well to dissolve and let stand at room temperature for at least 2.5 hours until the milk is cooled to room temperature.
Very Important or otherwise you will have curdled milk with oranges and I am guessing you will not really like that!!
Now add the orange segments I added about 3 small oranges to 1.5 litre reduced milk.
Mix with a light hand and add cardamom powder and pistachios to top off.
Chill in fridge overnight and serve next day.
Read full post: Kheer Kamola —- Orange and saffron infused Bengali milk pudding