First of all bring milk to a rolling boil on a high heat. Allow it to simmer now on a low heat for 10 minutes.
In a bowl, add custard powder along with 1/2 cup of boiled milk. Mix well until lumpfree and smooth.
Now add this custard powder to the boiling milk and keep the flame on medium. Keep stirring in between. Now add the grated bottlegourd and the cardamom powder too.
Keep the flame on low and let it simmer more for about 20 minutes or so. 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.
Stir in the mixed nut slivers and switch off the flame. Scoop out the rind from the oranges and keep that aside. The oranges thus can be now used as bowls to fill up the kheer. One orange yields 2 bowls.
Chill the kheer before serving and fill up the orange bowls with it. Top it up with the orange rind and serve stylishly.
