First cut off both the sides of the orange to make it easy to peel.

Then with a serrated knife carefully cut the skin along the length without cutting the fruit.

Make 5 cuts for an orange.

Carefully remove the peel from the fruit. You will end up with 5 segments in each orange. Reserve the oranges for the paste.

Now drain water and reserve for paste.

Remove the peels and allow them to cool down.

Slice each segment into two for easy handling.

With a sharp knife, remove the white coloured pith from the peel.

In a pan add sugar and water and bring it to boil.

Add the peels and reduce flame to medium low.

Cover and cook the peels for 30-45 minutes or until the peels look shiny and glossy.

Remove the peels and place them on a wire rack.

Allow it to dry for 24 hours.

Take granulated sugar in a bowl, roll each peel in the sugar so that it coats the peel.

Dry it again over night to completely dry.

Store them in air tight box and use as needed.

First cut off both the sides of the orange.

Cut each orange into ¼” thick slices.

Now drain water and reserve for paste.

Remove the slices and allow them to cool down.

In a pan add sugar and water and bring it to boil.

Add the slices and reduce flame to medium low.

Allow them to dry for 24 hours.

Take granulated sugar in a bowl, roll each slice in the sugar so that it coats the slice.

Dry it again over night to completely dry.

Store them in air tight box and use as needed.

Add them to the reserved water and bring to boil.

Cover and cook until tender and mushy.

Using a hand blender, blend the orange to smooth paste. Allow the paste to cool.

Store in air tight jar in fridge and sue within a week.