Take milk in a non-stick pan, bring to a boil.
Reduce the flame and thicken the milk.
Stir in between to prevent the milk from getting stuck to the pan and occasionally scrape from the sides.
Reduce the milk to at least half the quantity
Add sugar, cardamom powder, saffron dissolved in milk. Stir
Switch off the flame after 5 minutes.
Let it cool down completely and then mix the orange segments.
Keep it refrigerated for 5-6 hours for the orange flavors to blend in the kheer.
For the basket - With a help of a sharp knife mark the handle and the basket from the centre.
With the knife slowly cut along the marking. Peel it
Peel it without damaging the handle.
Cut along the sides to release the fruit from the peel and scoop it out.
Your orange basket garnish is ready to be used to serve the komola kheer
