Koman cabbage milk

Directions

1. First, separate the orange segments by removing the peel. ≈ 2 min
2. Next, carefully remove the thin white membrane that covers each section, and remove any seeds that may be present. ≈ 3 min
3. You can gently squeeze a few segments to extract a small amount of juice. ≈ 3 min
4. Place the milk in a heat-resistant container and simmer it over medium or low heat. ⏱ ≈ 40 min
5. Once the milk starts to boil, reduce the heat and continue to stir regularly to prevent it from sticking to the bottom of the pot. ⏱ ≈ 10 min
6. Heat the milk for about 20 minutes, allowing it to thicken slightly. ⏱ 20 min
7. Then, add concentrated milk, sugar, cinnamon, and cardamom powder, and mix well. ≈ 4 min
8. Continue to cook for another 6 to 7 minutes. ⏱ 7 min
9. Add the chopped almonds and the mixed dried fruits, which have been soaked separately beforehand. ≈ 3 min
10. Once the cream has reached the desired consistency, turn off the heat and stir gently for a few minutes. ≈ 4 min
11. Next, allow the yogurt to cool completely. ⏱ ≈ 20 min
12. It is very important not to add the lemon zest when it is still hot. ≈ 3 min
13. Once the kheer has cooled, gently fold in the banana slices and a little banana juice. ⏱ ≈ 20 min
14. Don’t mix too much, as this could cause the yogurt to curdle. ≈ 4 min
15. Before serving, allow it to rest in the refrigerator for at least 1 hour to cool down. ⏱ 1 hr