Local Heart, Global Soul

June 25, 2013

Step-by-Step Indian Cooking Lesson: Keer with Orange

Filed under: FOOD,INDIA,Indian Cusine,PHOTOGRAPHY,Recipes — kiwidutch @ 1:00 am
Tags: , , , ,
(photograph © Kiwidutch)

(photograph © Kiwidutch)

Keer with Orange

1 litre (2 pints)full fat milk
a few strands of Saffron
2-3 teaspoon sugar (according to taste
180 ml jar of oranges in syrup (or 1 cup fresh orange segments, must be sweet)

Before I get on with the step-by-step photographs, there are a few tips and notes from or Indian cooking lesson teacher to mention.

The milk should ideally be reduced on the stove at a time when you are not frying any strong flavoured things, particularly garlic or onions, because otherwise the garlic and onion odor will be absorbed into the milk.

The reason that a commercial jar of orange or mandarin segments is used in this recipe is that  our teacher says that usually fresh oranges are too dry and simply not sweet enough to given enough flavour to this recipe.

Method:

Heat the milk in a large pan and simmer gently until it reduces to three-quarters of it’s original volume. This will take approximately 30-40 minutes. Stir frequently, fold in the top skin, scrape the side of the pan and mix into the liquid. Continue until the milk thickens and darkens in colour.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the saffron strands to the milk and continue cooking for 3-4 minutes.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then remove from the heat and allow to cool down completely.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then add the sugar (photograph not included)  and the orange segments. Mix well, taste and add a little more sugar if required. Refrigerate and serve chilled.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Teacher’s Note:  This dessert can be made a day before and kept in the fridge.

Kiwi’s Notes: I’ve mentioned earlier that desserts that are heavily dairy based wreck havoc with my asthma, so  this milky dessert really isn’t for me, and was never going to be a personal favourite. I can tell you that the milk, once the keer process is finished is very creamy in taste, which was nice but there was a less strong orange taste to it than I imagined there would be.  Again, my cooking classmates loved it so it’s all personal preference and comes down to if you like this type of dessert or not. It’s definitely easy to make, I think it’s safe to say that you need more time than effort for this one! Enjoy!

1 Comment »

  1. Saffron is damn expensive here. I haven’t cooked with it in a long time. I like things that can be made the day before, and refrigerated. It looks delicious. Thanks for sharing!!!

    Comment by Liz — July 9, 2013 @ 1:33 am | Reply


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