Thandai Kheer Recipe
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Thandai Kheer is your classic creamy rice kheer flavored with Thandai powder. This dessert version of Thandai (a popular Indian milk drink) is prepared with just five ingredients and takes approximately 60 minutes to prepare. Make it for Holi, any other festivals, or special occasions. Serve it hot or chilled, topped with slivered nuts and some rose petals.
Try a few more creamy and mouth-watering kheer recipes: Orange Kheer, Sabudana Kheer, Makhana Kheer, and Paneer Kheer.
Table of Contents
Ingredients
- Milk – Use whole milk (full-fat milk) for a rich, creamy kheer. To make a vegan version, use plant-based milk, like coconut or almond milk. If using vegan milk, cook only on low heat, as it tends to curdle at higher temperatures.
- Rice – Short-grain sticky rice is the perfect choice for kheer. You can choose from Jeera Samba, Gobindobhog, Ambemohar, Maharashtrian Indrayani, etc.
- Thandai Powder – Make Thandai powder at home or buy a jar. Homemade Thandai Powder gives the best result. Check out my recipe for Thandai Powder here.
- Sugar – Adjust to your taste. You can also replace regular sugar with brown sugar, jaggery, or sugar-free options.
- Dried Nuts & Fruits – Add slivered almonds, pistachios, cashews, or raisins to make it even richer.
How To Make Thandai Kheer
Step 1: Rinse 4 tablespoon of short-grain rice with water and soak it in 1 cup of water for 20 minutes. Heat 1 liter of whole milk (full-fat milk) in a heavy-bottomed pan over medium heat until it boils. Stir frequently to avoid scorching at the bottom of the pan.
Step 2: Once the milk comes to a boil, reduce the heat to low. Drain the rice, then add it to the pan with 3 tablespoon Thandai powder and mix well.
Step 3: Cook the kheer for 30-35 minutes until the rice is cooked and the kheer has thickened. Stir frequently while cooking to avoid scorching. Scrape the sides of the pan at regular intervals and add the solidified milk back to the pan.
Add ¼ cup sugar and cook for another 3-4 minutes. Check for sugar and add more if needed, and cook for another minute. Serve the kheer hot or chilled. Garnish with slivered nuts and dried rose petals.
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Thandai Kheer Recipe
Ingredients
- 4 tablespoons short-grain white rice
- 1 litre whole milk (full-fat milk)
- 3 tablespoons Thandai powder
- ¼ cup sugar (or to taste)
- 2 tablespoons slivered almonds and pistachios
- 1 teaspoon dried rose petals
Instructions
- Rinse rice with water, then soak it in 1 cup of water for 20 minutes.
- Heat milk in a heavy-bottomed pan over medium heat and bring it to a boil. Stir frequently to avoid scorching at the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to low.
- Drain the water from the rice and add the rice to the pan along with Thandai powder and mix well.
- Cook the kheer for 30-35 minutes until the rice is cooked and the kheer has thickened. Stir frequently while cooking to avoid scorching. Scrape the sides of the pan at regular intervals and add the solidified milk back to the pan.
- Add sugar and cook for another 3-4 minutes. Check for sugar and add more if needed and cook for another minute.
- Serve the kheer hot or chilled. Garnish with slivered nuts and dried rose petals.