This is a desert dish prepared rarely since its a difficult dish.But,it tastes heavenly.Hence we have termed it ambrosia or nectar.
Santra Kheer :
The ingredients for 5 persons
Firstly :
Method :
Peel the orange and separate its segments. Remove the skin from the segments and delicately segregate its fleshy part into its many small pieces.This delicate separation into tiny pieces is the key to getting a good dish.
Heat milk in a container. Add sugar when it comes to a boil than let it simmer, until the milk has reduced to one third (0.5 ltr) of its original volume.Than add cardamom powder, saffron and rasins and turn the heat off. Add the orange flesh when the milk becomes lukewarm and stir it well into the milk.Make sure that the flesh does not disintegrate. Refrigerate the dish. Serve it cold.
This dish is arguably the best desert dish one can have. It was passed on to Siddharth’s mother by her father (Siddharth’s Maternal Grandfather (Nanaji)) who probably picked it up from his ancestors. He would make it with grapefruits instead of oranges in November when the weather cools down since there were no refrgerators in the old days.
The grapefruit is available in abundance then and it is used as an offerring to the goddess “Chatti Mai” during the Chatt fasting and festival around November. The Orange or Grapefruit Kheer tastes heavenly, and going by desert dishes it is low in calories.
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