Komla Lebur Payesh is an amazing orange flavoured chilled milk pudding. Kheer Komola or Orange Kheer is a dessert made with oranges.
Kamlalebu or orange is an excellent source of Vit C, vital for a healthy immune system. A citrus fruit diet protects against certain types of cancer, cardiovascular disease and rheumatoid arthritis.
Kamlalebur Kheer is quite easy to prepare and tastes just heavenly. Milk is thickened, cooled, orange segments are added and the payesh is chilled before serving. A colourful kheer dessert recipe with a burst of flavours.
Kamala lebur kheer is a wonderful variation of the Bengali kheer recipe. Payesh with oranges is a slightly time-consuming affair, but it yields delicious results. Orange flavoured sweet kheer is the perfect dessert on a warm summer’s day.
Bengali Komla Lebur Payesh Recipe:
Fruit kheer with milk and fresh juicy oranges gives this kheer dessert recipe a nice twist. A light refreshing dessert, perfect to brighten your day.
How to make komla lebur payesh:
For this sweet kheer recipe, peel the oranges. Remove the white fibre and thin film from each segment.
Extract the juicy orange pulp and keep aside.
Heat half-a-litre milk in a deep pot.
Bring the milk to a boil, reduce heat to medium and keep stirring it intermittently.
When the milk reduces slightly, stir in sugar.
Simmer on low medium heat, stirring intermittently (to prevent burning). Once the milk has a thickish consistency and reduces to about one-fourth the original volume, sprinkle cardamom powder and remove. The thickened kheer has an ivory hue to it.
Completely cool the thickened milk. Pop the kheer into the refrigerator for 30 minutes.
After half an hour, remove the payesh and add the orange pulpy flesh.
Mix gently. Refrigerate santre ki kheer for about an hour.
Serve Komla Lebur payesh chilled.
Orange Kamala Kheer Recipe details below:
- Milk – 500 ml
- Sugar – 1 tbsp adjust to taste
- Oranges – 2
- Cardamom powder – 1/8 tsp
Bring ½ litre milk to a boil. Reduce heat, add sugar and simmer on medium heat till the milk thickens and reduces to half. Sprinkle cardamom powder. Stir well. Remove and cool. Refrigerate for 30 minutes.
Meanwhile peel the oranges. Remove the fibre and skin of each juicy orange segment. Take out the spiky orange pulp from each segment.
Add the orange pulp to chilled payesh. (If you add orange pulp to hot milk it will curdle).
Chill orange ki kheer in the refrigerator for an hour.
Serve Bengali Kheer Kamla for dessert.
*You can add ½ a can of condensed milk to 500ml milk for a thicker consistency.
* Make sure you add the fruit pulp to cool/chilled milk. For a strong orange flavoured kheer, mix in the orange pulp to chilled milk and refrigerate overnight. Serve chilled the next day.