• 1cup of clementines or mandarins
  • 1cup whole milk
  • 1/2 cup condensed milk
  • 1/3 cup sugar
  • 1 cardamom crushed


Remove the thin transparent coating from each orange segment after peeling the main skin off the orange.
In a thick bottomed pan add milk and boil on medium heat. Add condensed milk and keep stirring. Add sugar

and cardamom and let the milk boil and get reduced to achieve a thick creamy velvety texture. You have to

keep stirring so that the bottom does not get burnt. Remove it from heat and let it cool. Let the milk rest in

the refrigerator for 1/2 hour. Now add orange chunks and serve chilled.