Orange Kheer

Orange Kheer by Soni Sahai


  1. Full Cream Milk – 3 litres
  2. Sugar – 100 gms, or to taste
  3. Oranges – 4 peeled and the flakes separated with the pith removed
  4. A few drops of kewra essence


Put the milk in a heavy bottomed pan and bring to a boil. Then reduce heat and simmer the milk stirring all the time till it is reduced to the consistency of rabri. Add the sugar and let it cool. Add the oranges and kewra and chill. You can also add sliced almonds.

To see the other recipes in the Avadhi Menu, click here.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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