- Making kheer:-
- Take 1 liter full cream milk in a pan and boil it on a low to medium flame till milk start to fourth or form a layer of cream or malai on top
- When cream floating on top, gently move the cream layer and bring it to towards the side of the pan and stick it to the pan with spatula
- This process of collecting the cream layer has to be done many times.
- Once the milk reduce to half then add condensed milk and sugar and stir gently.
- Continue collecting the cream layer on the side and stick to pan.
- When the milk get reduce to 1/3 or 1/4 then switch off the flame.
- The cream layer will be collected on the side. Scrape off the entire cream layer as well as the dried milk a solid and add to in the thickend milk. And allow the milk to reach room temperature
- When the milk get cold. Mix the orange juice and orange pulp with the kheer lightly. Don't over mix the orange while mixing with the kheer. This may result in curdling milk
- Keep it refrigerator for 1hrs. If you don't want chilled serve it at room temperature. But never Heat after adding orange.
- To serve garnish with chopped dry fruits and enjoy 🙂
