Peel and segment 2 medium-sized oranges, removing the seeds and white pith. Keep the segments aside.
In a heavy-bottomed pan, heat 1 liter of full-fat milk on medium flame. Keep stirring occasionally to prevent it from sticking to the bottom.
Once the milk starts boiling, reduce the flame to low and let it simmer for 20-25 minutes, or until it thickens and reduces to half its original quantity.
Add 100 grams of sugar to the thickened milk and stir well. Cook for another 5-7 minutes until the sugar dissolves completely.
Remove the pan from the heat and let the milk mixture cool down to room temperature.
Once cooled, gently fold in the orange segments into the milk mixture.
Refrigerate the orange kheer for at least 2 hours before serving. Garnish with a few strands of saffron and chopped nuts like almonds and pistachios before serving.