Assamese Komolar Kheer (Orange Kheer) Recipe
This Assamese Komolar Kheer, also known as Orange Kheer, is an exotic and delightful dessert that adds a burst of freshness to your sweet offerings. With a rich, creamy base of milk complemented by the zingy sweetness of orange pulp and the crunch of mixed nuts, this dessert is a treat that’s both refreshing and indulgent. A perfect fit for special occasions, festivals, or simply a cozy family dinner, this recipe offers an exciting twist on traditional rice or vermicelli kheer, making it a unique addition to any dessert spread. With a simple preparation process and minimal cooking time, you’ll be able to serve up a delicious bowl of Assamese tradition in no time!
Cuisine: Assamese
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Milk | 1 liter |
| Sugar | 4 tablespoons |
| Whole Almonds (Badam) | 6 (soaked in water for an hour) |
| Mixed Nuts (chopped) | 2 tablespoons |
| Orange Pulp | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 22 g |
| Protein | 5 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugars | 16 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 15 minutes |
| Total Time | 20 minutes |
Instructions
-
Prepare the Milk Base:
Start by placing 1 liter of milk in a heavy-bottomed saucepan. Bring the milk to a boil over medium heat, stirring occasionally to prevent it from scorching. Once it begins to boil, reduce the heat to low and let it simmer, stirring occasionally with a wooden spoon. -
-
Soak and Prepare the Nuts:
Soak the whole almonds (Badam) in water for about an hour, then peel off the skin and chop them into small pieces. Chop the mixed nuts (cashews, pistachios, or any nuts of your choice) as well to ensure they blend easily into the kheer. -
Add the Dry Fruits:
As the milk begins to thicken (usually after about 10-12 minutes), add the chopped almonds and mixed nuts to the simmering milk. Stir gently to incorporate the dry fruits into the milk. This will allow the nuts to infuse their flavors into the creamy base. -
Sweeten the Kheer:
Once the milk is thickened to your liking, add 4 tablespoons of sugar. Stir continuously to dissolve the sugar completely and avoid any lumps. Let the mixture simmer for another 2-3 minutes to ensure the flavors meld together. -
Final Touch:
Once the kheer has reached the desired consistency, remove it from the heat. Allow it to cool slightly. Then, just before serving, fold in the chilled orange pulp (about 1/2 cup). This will add a fresh, fruity note that contrasts beautifully with the creamy base and nutty undertones. -
Serving:
Serve the Assamese Komolar Kheer chilled or at room temperature. For an extra touch, you can garnish it with a few whole almonds or an extra sprinkle of chopped mixed nuts. This delicious, creamy dessert is best enjoyed after a light meal, such as Pav Bhaji or Dal Pakwan.
Tips & Variations:
- Vegan Option: You can substitute the milk with almond milk or coconut milk for a dairy-free version of this dessert.
- Sugar Substitute: If you prefer a healthier option, you can use jaggery or honey instead of sugar to sweeten the kheer.
- Other Fruits: While orange pulp is traditional, feel free to experiment with other fresh fruit purees like mango, pomegranate, or berries for a different twist on the flavor.
Why You’ll Love This Recipe:
This Assamese Komolar Kheer is a unique dessert that blends the traditional richness of kheer with the bright, zesty flavor of orange. It’s not too sweet but perfectly balanced, offering a light yet satisfying finish to any meal. The combination of creamy milk, crunchy nuts, and refreshing orange makes it a perfect choice for festivals like Bihu or Magh Bihu in Assam, or any occasion when you want to impress your guests with something special.
