Name: Orange & kesar posset recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Ingredients: For the posset :; Malai - 1 cup; Castor sugar - 75 gm; Orange rind - 1 tsp; Orange juice - 2 tbsp; Kesar - few strands; Almond pralines (chikkis) :; Almonds - 6; Sugar - 5 tbsp; Water - 1 tbsp

Ingredients Serving: 3

For the posset :
Malai - 1 cup
Castor sugar - 75 gm
Orange rind - 1 tsp
Orange juice - 2 tbsp
Kesar - few strands
Almond pralines (chikkis) :
Almonds - 6
Sugar - 5 tbsp
Water - 1 tbsp

Instructions

Heat the sugar and the malai together in a pan till the sugar melts. (P.S : churn the malai, just like we do for making ghee, prior so that it's much more manageable and smooth)
Keep simmering for exactly 3 minutes. add the orange rind as well. Switch off the flame.
Meanwhile add the Kesar to the orange juice. Now add the Kesar orange juice to the cream mixture and keep stirring. The mixture will get thick.
Pour them into small bowls or dessert cups. Chill them.
Heat the water and sugar without stirring it, till it changes into light golden color. Switch off the flame.
Add the almonds into it and pour this mixture into an aluminium foil.
Let it cool and then break them and garnish the posset with them.

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