To begin making the Assamese Komolar Kheer recipe, put the milk in a heavy sauce pan.

Bring the milk to boil and reduce heat to minimum. Keep stirring with a wooden spoon from time to time.

Soak the almond for a couple of hours and peel. Chop or slice the almonds and the cashew nuts.

When the milk starts to thicken add the dry fruits to the kheer.

Add sugar and keep stirring. When the kheer is of desired consistency switch off the gas.

Keep stirring for a while. Cool the kheer and cover.

Just before serving add the chilled orange pulp. Enjoy as a dessert after a meal.

Serve Assamese Komolar Kheer as a dessert after your light meal of Pav Bhaji or Dal Pakwan.