Here is the recipe.
- Whole Milk – 1 litre ( Sorry, no skimmed milk)
- Milkmaid / Condensed Milk – 1 can
- Oranges – 4
- Sugar – 1 tbsp / as required
- Ghee / clarified butter – 1 tbsp
Peel the orange, deseed and separate the segments. Make sure you have removed all the whites from it to get the pure fleshes only. Keep in refrigerated.
Mix the milk, condensed milk and ghee or clarified butter and bring to a boil. ( Ghee helps in getting a smooth pudding and prevents it, to some extent, sticking to the side, so please don’t omit this process).
Now this is a long drawn procedure, You need to simmer and keep stirring the mixture from time to time. It will take a good 45 – 60 minutes to thicken the milk, but you need to stir for every 30 seconds to prevent sticking and get the smoothest kheer ever. It should be of a pouring batter consistency.
Check the sweetness of the kheer and add some sugar if required. Now chill the kheer completely, (it will become thicker as it chills, so adjust accordingly).
Refrigerate the kheer. While serving, add 1 tablespoon of chilled orange segment in individual bowl, then layer 2 tbsp of kheer, alternate for 2-3 layers. Add some orange segments at the top and serve.