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ORANGE KHEER   :-D

Ingredients:

2 litres Full Cream Milk (preferably cow’s milk)
8 tbsp granulated Sugar
3/4 tsp cardamom powder
6 juicy sweet Oranges
(peeled, segmented and deseeded with the thin white outer skin removed)
½ tsp saffron
(roasted lightly and powdered or crushed with a mortar and pestle)
2 to 3 tbsp Pistachio nuts, chopped for garnishing

Method:

Heat the milk and bring it to a rolling boil over a high flame in a heavy bottomed wide rimmed pot or. Reduce the flame to medium and thicken the milk till it coats the back of a spoon or until the milk changes it’s colour to a nice cream colour, stirring in between to prevent the milk from sticking to the bottom of the vessel. This should take any time between 1 hour 15 minutes to 1 and half hours. Once you reduce the flame to a medium, it doesn’t require constant monitoring, although you need to watch it in-between.  The milk should be reduced to a little less than half the original quantity. Add the sugar, cardamom powder and saffron powder, lower the flame and cook for 5 minutes more. Cool to room temperature and add the orange segments. Chill for at least 3 to 4 hours and serve garnished with chopped pistachio nuts*.