Cooking for Yule: Orange Kheer

Cooking for Yule: Orange Kheer

December 15, 2020

Oranges symbolize wealth, prosperity, fertility and happiness! Giving oranges as a gift to your friends and loved ones, whether fresh or specially prepared in desserts and various dishes, is an amazing way to express the sentiment of blessings, love, joy, and friendship. Infusing/incorporating oranges in any of your seasonal activities is the perfect way to honor Yule.

In Pagan Tradition children went home to home to deliver fragrant gifts of oranges spiked with cloves (named a Yule Pomander). Oranges represented a return of the sun, inciting good luck to all those gifted!

 

Here is a delicious Indian Recipe from My Sacred Spine Team Member & Reiki Master, Archana Edmond, using oranges & spices:

 

 
ORANGE KHEER
(Serves 2-3)
- 4 Cups of Milk (whole milk is ideal)
- 2 Medium-Sized Oranges Sweet Variety
- Half a Cup of Chopped or Grated Nuts: Almonds, Pistachio and Cashew Nuts (you may dry toast them in a skillet or add a teaspoon of ghee and gently sauté)
- 5 Tbsp of Sugar or Sugar Subsite
- 2-3 Green Cardamom
- Zest of an Orange
- 1 Cup of Orange Pulp

 

Boil milk in a pot. After the first boil, add chopped dry nuts and cardamom (whole). Boil the milk on low flame till it thickens and changes to an off white color. It will take about 40-45 minutes. Keep stirring in between to ensure that the milk doesn't get burn or stick to your pot.

While the milk is boiling, peel the oranges, remove the orange seeds and roughly chop the pulp.

Once the milk is done, add sugar or sugar substitute, mix well, boil for another 2-3 minutes and then switch off the flame. Allow the milk to reach to room temperature. This would be a good time to fish out the whole cardamom pods.

When the milk gets cold, add the orange pulp and zest. Please do not add the orange pulp and zest to the milk until the milk is fully cold, or else it will curdle. Mix the ingredients together and keep it in the refrigerator for at least 2-3 hours. You may also serve it at room temperature.

Please do not heat the kheer after adding the oranges.

Garnish with chopped dry nuts and some orange pulp and serve.



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