Thandai Kheer

5 from 1 vote

Thandai Kheer is a unique take on the classic Kheer recipe flavored with Thandai flavors. Make it for Holi or any other festivals or special occasions.

Try a few more creamy and mouth-watering kheer recipes: Orange Kheer, Rice Kheer, Sabudana Kheer, Makhana Kheer, and Paneer Kheer.

Thandai Kheer served in a bowl.
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About Thandai Kheer

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.

Serve it hot or chilled. Top it with slivered nuts and some rose petals.

Ingredients

Milk – Use whole milk (full-fat milk) for a rich and 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 if the heat is high.

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 making Thandai Powder here.

Sugar – Adjust according to your taste.

You can also replace regular sugar with brown sugar, jaggery, or sugar-free options.

Dried Nuts & Fruits – Add slivered almonds, pistachios, cashew, or raisins to make it even richer.

How To Make Thandai Kheer

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 bottom pan over medium heat and bring it to a boil.

Keep stirring frequently to avoid scorching at the bottom of the pan.

Milk heating in a 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 3 tablespoon Thandai powder and mix well.

Thandai powder and rice added to the pan.

Cook the kheer for 30-35 minutes until the rice is cooked and the kheer has thickened.

Keep stirring frequently while cooking to avoid scorching.

Keep scraping 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.

Ready Thandai kheer.

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Thandai Kheer is a unique take on the classic Kheer recipe where it is flavored with Thandai flavors. Make it for Holi or any other festivals or special occasions.
5 from 1 vote

Thandai Kheer Recipe

Thandai Kheer is a unique take on the classic Kheer recipe where it is flavored with Thandai flavors. Make it for Holi or any other festivals or special occasions.
Prep: 5 minutes
Cook: 45 minutes
Rice Soaking: 20 minutes
Total: 1 hour 10 minutes
Servings: 4 people

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
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Instructions 

  • Rinse rice with water and soak it in 1 cup of water for 20 minutes.
  • Heat milk in a heavy bottom pan over medium heat and bring it to a boil. Keep stirring 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. Keep stirring frequently while cooking to avoid scorching. Keep scraping 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.

Video

YouTube video

Notes

To make a vegan version, use plant-based milk like coconut or almond milk. If using vegan milk, make sure to cook only on low heat, as it tends to curdle if the heat is high.

Nutrition

Calories: 101kcal, Carbohydrates: 24g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 1mg, Potassium: 12mg, Fiber: 1g, Sugar: 12g, Vitamin A: 1IU, Calcium: 1mg, Iron: 1mg
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