Orange Kheer or Kamola Lebur Payesh

Winter is just the right time for the Orange Kheer with Oranges in plentiful supply. The Kamola Lebur Payesh is a classic Bengali dessert recipe which is popular even today amongst most Bengali families. This is one dessert that everyone makes at home rather than buy from the local neighbourhood sweet shop. In my childhood days I have had my fair share of the Kamola Lebur Payesh and enjoy making and having it in equal measure even today. The recipe is relatively straightforward. However, there is a small trick. It is critical to add the pulpy orange segments  to the dessert when the kheer is absolutely cool to avoid the milk from curdling. The one downside with this dish is that it has to be consumed within a short period of time. The kheer gets sour quickly as it absorbs the taste of the Orange. This is a lovely traditional dessert with a fruity feel and popular with old and young alike. Go ahead and give it a try. Happy Fooding Around.


Orange Kheer or Kamola Lebur Payesh

  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins


A ‘Sweet’ Memory



  • 750 ml full cream milk (1lt)
  • 45 Tbsp Sugar (100 gms)
  • 1 pinch Cardamon powder
  • 2 large and sweet Oranges (or 3 medium Oranges)
  • Almonds and pistachios for garnishing (Optional)


  1. Remove and discard the orange skin. Separate out the orange segments, remove the skin and de-seed them. Gently tear the segments into small sizes.
  2. In a deep bottom pan , heat the milk. Bring the milk to a boil, reduce the heat to medium-low and simmer while stirring frequently.
  3. When the milk reduces to half its volume, stir in the sugar and keep stirring regularly over medium-low heat.
  4. Once the milk thickens and reduces to 1/3rd its original volume, sprinkle the cardamon powder and remove from flame and completely cool it.
  5. Once cool pop it in the refrigerator for 30 mins or so. Take out and add the orange pulpy flesh. Mix carefully and refrigerate it again to serve the Orange Kheer chilled. Always add the orange segments to a chilled Kheer, else the milk might curdle.


As mentioned already, this Kheer needs to be consumed within a short period of time as it absorbs the taste of the oranges and  turns sour reasonably fast. You may also replace the sugar with some condensed milk to the recipe or even add khoya. Gather the orange juice that is released while separating and tearing the orange segments into smaller pieces. Keep the juice handy can add it to the Kheer right at the end, if desired.


  • Serving Size: 4

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