First of all bring milk to a rolling boil.
In a bowl, add custard powder along with 1/2 cup of boiled milk. Mix until lumpfree and smooth.
Now add this custard powder to the boiling milk and keep the flame on medium.
Keep stirring in between.
Add the grated bottlegourd and the cardamom powder too.
Keep the flame on low and let it simmer for about 20 minutes.
After 20 minutes, add the condensed milk and mix it well. If you wish a thicker consistency kheer, increase the flame and keep stirring it until you get the desired consistency.
Add the mixed nuts and switch off the flame.
Scoop out the rind from the oranges and keep that aside.
Chill the kheer before serving and fill up the orange bowls with it.
Top it up with the orange rind and serve stylishly.
If desired this kheer can be served warm too.