NARANGI KHEER

Sunday Herald Life - - FOOD & DRINK -

Some­one in the au­di­ence asked if we could share an un­usual dessert recipe. Mad­hur replied by nar­rat­ing one she’d she learnt in Pak­istan. Nei­ther of us has a sweet tooth, but I know there is some­thing spe­cial about this dish. Kheer is a milk-based pud­ding, typ­i­cally is made with milk solids (by re­duc­ing milk), sugar and typ­i­cally rice but can also be made with roasted ver­mi­celli, fruits or veg­eta­bles. This one is nor­mally made with Pak­istani or In­dian Narangi or­anges, that have a very dis­tinct flavour, but you can sub­sti­tuted with tan­ger­ine or clemen­tine flesh – though, as Mad­hur says, it’s just not the same. It is, how­ever, still a lovely dessert. Make sure that the thick­ened milk is com­pletely cool be­fore adding the or­ange flesh. Makes 1 serv­ing / Takes 30 min­utes to pre­pare and cook ½ pint whole milk ¼ tin con­densed milk ½ tsp freshly ground car­damom seeds 1 small clemen­tine, peeled, thin skin re­moved, in­side taken out In a small non-stick heavy-based pan, heat the milk and bring to a boil. Re­duce heat, keep stir­ring un­til slightly thick­ened, about 10 min­utes. Add the con­densed milk, stir oc­ca­sion­ally; add ground car­damom. Cook un­til the whole mix­ture be­comes thick like the con­sis­tency of thick cus­tard, about 15-18 min­utes. Pour into a serv­ing bowl, al­low to cool com­pletely; sprin­kle the or­ange pieces on top, en­joy cool.

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