Komola Kheer, also known as Kheer Komola or Komlalebur Payesh, is a popular dessert in Bengal that is made with milk and fresh oranges.
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- Debjani's Note
- Komola Kheer aka Komlalebur Payesh with season's last Oranges!
- Kheer Komola; can it be prepared with orange juice instead of Orange?
- Dida's Kheer Komola Recipe - substitutions!
- Frequently Asked Questions
- Here's how I make Komola Kheer at Debjanir Rannaghar!
- Recipe Card
- Dessert Recipes from Debjanir Rannaghar!
- Dessert Recipes with seasonal fruits
- Have you tried the Bengali Kheer Komola recipe from Debjanir Rannaghar!
- Here's the Kheer Komola Pin for your Pinterest Board!
Debjani's Note
Last winter, I prepared this delightful treat multiple times at Debjanir Rannaghar, and it was even included in my winter pop-up menu. Although I captured some pictures of it during the event, I never got around to sharing the recipe. There have been several other recipes that I haven't posted either, as I was occupied with work and dealing with some health issues. My daughter, Pasta, also fell ill with a viral fever. Over the past two months, I've only managed to share two or three recipes.
Komola Kheer aka Komlalebur Payesh with season's last Oranges!
During this time, I was also suffering from conjunctivitis, which made it difficult for me to even make my coffee. Thankfully, my mother is currently staying with us and taking care of everything. We had a few Nagpur oranges in stock, but Pasta has grown tired of them as she is currently enjoying berries. So, my mother made a large batch of Kheer Komola using the oranges, and I decided to finally share the recipe. While you can use any type of orange, I would recommend using fresh oranges for the best results.
Kheer Komola; can it be prepared with orange juice instead of Orange?
Be cautious when selecting the type of orange to use for the kheer; either the Darjeeling or Nagpur variety will work. However, ensure that the oranges are sweet before incorporating them into the dish. It can be a bit tricky to use oranges in kheer milk due to their acidity, as improper usage may cause the milk to curdle. Therefore, it is essential to check the sweetness of the oranges before adding them to the kheer.
Dida's Kheer Komola Recipe - substitutions!
The recipe I follow for Komlalebur Payesh originates from my Grandmother's kitchen. Every year, Dida would make it with oranges that were in season. The only modification I have made to the recipe is the inclusion of condensed milk. Dida never used it, as she preferred to enhance the richness of the kheer by adding Khowa.
Frequently Asked Questions
Komola Kheer is a mouth-watering and delectable dessert that originated in Bengal. It is a traditional dessert that is prepared during festivals, celebrations, and special occasions. The dish is also known as Kheer Komola or Komlalebur Payesh, which translates to orange-flavored rice pudding.
In addition to being a delicious dessert, Komola Kheer also has many health benefits. Oranges are rich in vitamin C, which boosts the immune system and helps fight off infections and diseases. Milk is a good source of calcium, which is essential for strong bones and teeth.
You can use Kinoo as well
Here's how I make Komola Kheer at Debjanir Rannaghar!
Recipe Card
Komola Kheer | Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh
Kheer Komola, also referred to as Komola Kheer or Payesh Komlalebur, is a well-liked sweet treat in Bengal that combines milk and juicy oranges.
Ingredients
- 3 Orange Big and Sweet
- 1 Milk Full cream
- 200 g Condensed Milk
- 100 g Sugar
Instructions
- Heat milk and water in a large pot over low heat until it begins to boil.
- Allow the milk to simmer for approximately 20 minutes, or until it has reduced to one-third of its original volume.
- Add condensed milk and stir well, cooking for an additional 6-7 minutes.
- Next, add sugar and continue cooking until it completely dissolves.
- Be sure to stir occasionally to prevent burning.
- Turn off the heat and let the thickened milk cool to room temperature.
- Peel the orange and separate the segments, removing any seeds and discarding the peel.
- While separating the segments, gently squeeze a few to release their juice.
- Lightly mix the orange juice and segments into the thickened milk.
- Once thoroughly combined, either serve the Komola Kheer at room temperature or chill for an hour before serving.
Notes
- Use only sweet oranges.
- Avoid overmixing the oranges and milk to prevent the milk from curdling.
- I prefer not to add additional flavorings to this dessert, since the orange alone provides ample flavor.
- Instead of using condensed milk, you can also opt for khowa.
Nutrition
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- Karachi Halwa | Bombay Karachi Halwa | Corn Flour Halwa
- Rosh Bora (Fritters served with Runny Sugar/ Jaggery syrup) | Bengali Rosh Bora recipe
- Khuskhus Badam Halwa | Posto Badam Halwa
- Dimer Halwa (Egg Halwa or Ande Ka Halwa); an heirloom recipe!
- Hyderabadi Double ka Meetha
Dessert Recipes with seasonal fruits
Have you tried the Bengali Kheer Komola recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Kheer Komola Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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