Komolar Kheer Shot || Rum Orange Kheer Shot || Winter Special

Komolar Kheer is a very popular Assamese sweet delicacy. Orange is known as Komola is Assamese. Since orange is the heart of the dish, hence it is known as Komolar Kheer. Tanginess of orange and sweetness of reduced milk makes this dish very special.

Winter is incomplete without this dish in my kitchen. I always prefer to make this dish for my guests during winters. It is something different from the usual sweet dishes. In order to give a twist, I have used RUM (I always prefer Old Monk) as a flavoring agent. Although the process of reducing the milk is time-consuming, the end result is soul-satisfying. Further, the recipe requires only a few readily available ingredients.



1 whole orange (weighing about 100 gms)

1 litre full cream milk

1/4th cup brown sugar

1 cup rum (Old Monk is preferred)

Pinch of salt

Instructions to prepare Komolar Kheer Shot || Rum Orange Kheer Shot

To make the dish, take the milk on a heavy bottom saucepan.

Bring the milk to boil on medium heat, stirring occasionally so that the milk does stick on the bottom of the pan.

Reduce the milk to 1/3rd. Switch off the flame.

Add sugar and pinch of salt. Stir until dissolved.

Rest it overnight.

Peel, deseed and chop the orange into small chunks.

Soak orange chunks in RUM overnight.

Add rum soaked orange chunks into the reduced milk and mix gently.

Rest it in the refrigerator for 1 hour. Ready to serve.

Serve this Komolar Kheer || Rum Orange Kheer in shot glasses.

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