Thandai Rice Kheer: Creamy, Aromatic Indian Rice Pudding
50 minutes
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About Thandai Rice Kheer: Creamy, Aromatic Indian Rice Pudding
Indulge in the exquisite flavors of Thandai Rice Kheer, a delightful twist on the classic Indian rice pudding. This aromatic dessert seamlessly blends the refreshing notes of Thandai – a traditional spiced milk drink – with the creamy richness of kheer. Perfect for festive occasions like Holi and Mahashivratri, or any time you crave a taste of India.Imagine the subtle sweetness of rice cooked in fragrant milk, infused with the warm spice of cardamom, the delicate floral hint of rose, and the nutty crunch of almonds and pistachios. This recipe is easy to follow, even for beginner cooks, resulting in a kheer that's both comforting and impressive.I've personally adapted a traditional Thandai recipe to create this unique kheer, and I know you'll love the results!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Thandai Infusion
- 1/2 cup Milk lukewarm
- 2 tbsp Thandai Powder
- 1/4 tsp Saffron Threads
For the Kheer
- 1/2 cup Basmati Rice
- 4 cup Milk whole milk recommended
- 1/4 cup Sugar adjust to taste
- 1/2 cup Sweetened Milk condensed
- 1/4 cup Almonds sliced
- 1/4 cup Pistachios sliced
- 1/4 cup Cashews sliced
- 1 tbsp Rose Petals for garnish
- 1 tsp Cardamom Powder
Instructions
Prepare the Thandai Infusion
- Wash and soak the basmati rice for 30 minutes.
- In a small bowl, steep saffron threads and Thandai powder in lukewarm milk for at least 15 minutes to allow the flavors to infuse.
Cook the Kheer
- Boil the milk in a heavy-bottomed saucepan over medium heat. Reduce heat to low once boiling begins.
- Add the drained rice to the simmering milk and stir frequently to prevent sticking. Continue to cook until the rice is tender and creamy, about 20-25 minutes.
- Stir in the sugar and sweetened condensed milk. Cook for a further 5 minutes, stirring continuously to prevent burning.
Finishing Touches
- Gently stir in the Thandai milk infusion, cardamom powder, and chopped nuts.
- Simmer for 5 more minutes, then remove from heat.
- Let the kheer cool slightly before serving. Garnish generously with sliced nuts and rose petals.
- Serve warm, at room temperature, or chilled.
Recipe Notes
Expert Tips for the Perfect Thandai Rice Kheer
- For an even creamier texture, use full-fat milk and consider adding a splash of cream at the end.
- Adjust the sweetness to your preference. You can use less sugar if you prefer a less sweet kheer.
- If you don't have Thandai powder, you can make your own by blending together fennel seeds, almonds, poppy seeds, melon seeds, rose petals, black pepper, and cardamom.
- To enhance the aroma, toast the nuts lightly in a dry pan before adding them to the kheer.
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Recipe Nutrition
Calories: 107kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 20mgPotassium: 109mgFiber: 1gSugar: 12gVitamin A: 51IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Hem Lata Srivastava
Articles: 200
3 Comments
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This is perfect! Can’t wait to taste it.
Looks so yummy! Excited to make it.
This looks perfect! Thanks for posting.