Mandarin Oranges (Santra) are a citrus delight, loved for their juicy segments, easy-to-peel skin, and naturally sweet-tart taste. They are perfect for snacking, making fresh juices, or adding a citrusy twist to salads and desserts. Packed with vitamin C, fiber, and antioxidants, Mandarins boost immunity, aid digestion, and keep you hydrated. Their refreshing flavor makes them ideal for both children and adults looking for a healthy, on-the-go fruit option.
Mandarin Orange Kheer (Citrusy Indian Rice Pudding)
Serves 3–4
Ingredients:
Full-fat milk – 1 liter
Rice – 3 tbsp (soaked for 20 minutes)
Sugar – ⅓ cup (adjust to taste)
Cardamom powder – ½ tsp
Mandarin oranges – 2–3 (peeled and segmented, membranes removed)
Saffron – a few strands (optional)
Chopped pistachios/almonds – 1 tbsp (for garnish)
Method:
Boil the Milk:
Bring milk to a boil in a heavy-bottomed pan. Add soaked rice and simmer on low, stirring occasionally, until rice is soft and milk thickens (about 25–30 mins).
Sweeten & Flavor:
Add sugar, cardamom powder, and saffron (if using). Mix well and cook for another 5 minutes. Turn off heat and cool completely.
Prepare the Oranges:
Peel, deseed, and segment the mandarins. Remove membranes and chop into bite-sized pieces.
Fold In the Oranges:
Once the kheer is completely cooled (important to avoid curdling), gently fold in the mandarin orange pieces.
Chill & Serve:
Refrigerate for 1–2 hours. Serve chilled, garnished with nuts or extra orange segments.
Pairs With:
Light festive meals
As a fruity dessert after biryani
Saffron milk or sweet paan for a royal combo