Chef Sanjay Agrawal at Bharat Parv
Bharat Parv is a festival that celebrates the culture and cuisine of India. It's organized by the Ministry of Tourism and held annually in January.
"Bharat Parv" was inaugurated on January 26, 2025, at Lal Quila, New Delhi and was open for public. The event showcased Republic Day Parade tableaux, stalls by State Tourism Departments, Institutes of Hotel Management, and food vendors, along with live cooking demonstrations.
Our Executive Member, Chef Sanjay Agrawal did the LIVE cooking demonstration of Orange Kheer - A Citrus Delight recipe at the event. This recipe creates a creamy and refreshing orange kheer, balancing the sweetness of the milk with the bright citrus notes of orange
The Recipe
Yields: 4-6 servings | Cook time: 30 -40 minutes
Ingredients:
- 2 liters full-fat milk
- 1 cup sugar (adjust to taste)
- 1kg large oranges
- 50 gm cup chopped pistachios
- 50 gm cup slivered almonds
Instructions:
- Prepare the Milk Base: Divide the milk equally between two heavy-bottomed saucepans. Bring both to a simmer over medium heat, stirring occasionally to prevent scorching.
- Curdle the First Portion: While the milk simmers, peel the oranges, segment them, and set aside. Juice the remaining orange pulp, straining out seeds and any excess pulp through a fine-mesh sieve. Tip: For a smoother kheer, reserve a few tablespoons of the orange segments for later garnishing.
- Gentle Curdling: Once the milk in one saucepan is simmering, slowly pour in the orange juice, stirring gently. The milk should begin to curdle softly. Important: If the milk doesn't curdle readily, you might need a little more juice or a squeeze of lemon (use sparingly). Avoid over-stirring at this stage. As soon as it curdles, remove the pan from the heat.
- Reduce and Sweeten the Second Portion: Continue simmering the milk in the second saucepan until it reduces by half. This will concentrate the milk's sweetness and create a richer base. Add the sugar and stir until dissolved. Continue simmering for another 4-5 minutes, or until the desired consistency is reached (slightly thickened).
- Combine and Simmer: Gently add the curdled milk (along with its whey) to the reduced milk. Don't discard the whey; it adds flavor and creaminess. Mix well and continue to simmer over low heat for another 4-5 minutes, stirring occasionally. The kheer will thicken slightly as it cools.
- Add Orange Segments: Remove the kheer from the heat and let it cool slightly (for about 10-15 minutes). This prevents the orange segments from breaking down too much. Gently fold in the reserved orange segments (and the few tablespoons you set aside earlier