Thandai Kheer is a unique take on the classic Kheer recipe which is flavored with Thandai flavors. Make it for Holi or any other festivals or special occasions (gluten-free).
Try a few more creamy and absolutely mouth-watering kheer recipes – Orange Kheer, Rice Kheer, Sabudana Kheer, Makhana Kheer, Paneer Kheer, Sevaiyan Kheer, Badam Kheer, Carrot Kheer, Lauki ki Kheer, Chikoo Kheer, and Sweet Potato Kheer.
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About Thandai Kheer
Thandai Kheer is nothing but your classic creamy rice kheer flavored with Thandai powder.
This dessert version of Thandai (a popular Indian milk drink) is prepared with just 5 ingredients in approximately 60 minutes.
You can easily double or triple the recipe if making it for a crowd.
Ingredients
Milk – Use whole milk (full-fat milk) for a rich and creamy kheer.
To make a vegan version, use any plant-based milk like coconut milk or almond milk. Make sure to cook only on low heat if using vegan milk as they have a tendency 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 to make 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.
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.
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 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.
Serving Suggestions
Thandai flavored Kheer can be served hot or chilled. Top it with slivered nuts and some rose petals.
You can also make it for festivals and special occasions.
Storage Suggestions
This kheer will last for 3-4 days in the fridge. Store it in an air-tight container and use a clean and dry spoon for every use.
If it has thickened, add in some milk and adjust the consistency.
If you like to eat it warm, reheat it in a pan or microwave until nice and warm.
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Recipe Card
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 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 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.
Did you make this recipe? Let me know!