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    Whisk Affair » Recipes » Indian Sweets & desserts » Thandai Phirni

    Published: Jan 30, 2022 | Last Updated On: Dec 31, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Thandai Phirni

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    Thandai Phirni is an interesting twist on the traditional Phirni recipe with the addition of homemade Thandai powder. Here is how to make it (gluten-free).

    If you also love Thandai like me, then try a few other Thandai flavored recipes – Thandai, Thandai Shahi Tukra, Thandai Kheer, Thandai Syrup, Thandai Powder, and Thandai Rabri.

    Thandai phirni served in a bowl.
    Jump to:
    • About Thandai Phirni
    • Ingredients
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Thandai Phirni

    Thandai Phirni is a delicious twist on the classic Phirni recipe (Indian rice pudding).

    This Indian dessert needs just 6 ingredients to come together.

    Homemade thandai powder is added to the rice pudding making it appropriate to serve during the festival of Holi.

    You can also serve this flavored phirni for other festivals and special occasions.

    Double or triple the recipe if making it for a bigger crowd.

    Ingredients

    Rice – Long grain basmati rice is my preferred choice to make phirni.

    Having said that, you can use any flavorful and aromatic rice such as Gobindo Bhog, Indrayani, Ambemohar, etc

    Milk – Use whole milk (full-fat milk) for the rich and creamy texture.

    You can use plant-based milk such as almond milk, coconut milk, or oats milk to make a vegan version. Almond milk works best for me!

    Thandai Powder – You can either make Thandai powder at home or use a store-bought one. Homemade tastes the best though.

    Others – You will also need ghee, granulated sugar, and saffron.

    Saffron is optional but it gives a beautiful orangish hue and a delicious flavor to the phirni, so try to not miss it.

    Adjust the sugar according to your taste.

    Serving Suggestions

    Always serve it chilled! Chill it in the refrigerator for a few hours before serving.

    Top Thandai Phirni with some slivered nuts and dried rose petals and serve as a dessert after your everyday North Indian meals.

    It can also be a part of your festive or special occasion meals.

    Storage Suggestions

    Thandai Phirni will last for 2-3 days in the refrigerator when stored in a clean and dry air-tight container.

    It is not recommended to freeze it, as it will split while thawing.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Thandai Phirni is an interesting twist on the traditional Phirni recipe with the addition of homemade Thandai powder. Here is how to make it.

    Thandai Phirni Recipe

    Thandai Phirni is an interesting twist on the traditional Phirni recipe with the addition of homemade Thandai powder. Here is how to make it.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Soaking Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6 people
    Calories: 66kcal
    Author: Neha Mathur

    Ingredients 

    • 3 tablespoons long-grain basmati rice
    • 1 teaspoon ghee
    • 1 and ½ litres whole milk (full-fat milk)
    • 15-20 strands saffron (soaked in 2 tablespoon milk, optional)
    • 3 tablespoons Thandai powder
    • ¼ cup sugar (or to taste)
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    Instructions

    • Rinse the rice well with water and soak it in ½ cup of water for 30 minutes.
    • Drain the water and add the rice to the small jar of a blender.
    • Add 2-3 tablespoon of water and blend to make a coarse paste. Set it aside.
    • Heat ghee in a heavy bottom pan over medium heat.
    • Once the ghee is hot, add the milk to the pan 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.
    • Add the ground rice, thandai powder, and saffron soaked in milk and cook on low heat till the milk is reduced to half and the phirni has thickened (35-40 minutes).
    • The consistency of phirni is like that of a thick custard. It is thicker than kheer.
    • Stir at regular intervals to avoid scorching.
    • Keep scraping the sides of the pan frequently and add the solidified milk back to the pan.
    • Keep in mind that phirni will thicken some more once cooled.
    • Once the phirni has thickened to the right consistency, remove the pan from the heat.
    • Transfer the phirni in terracotta pots (or regular bowls) and chill in the refrigerator for 3-4 hours.
    • Garnish with almond and pistachio slivers, and dried rose petals.
    • Serve chilled.

    Notes

    Double or triple the recipe if making it for a bigger crowd.

    Nutrition

    Calories: 66kcal | Carbohydrates: 14g | Cholesterol: 2mg | Potassium: 8mg | Sugar: 8g | Calcium: 2mg | Iron: 0.1mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Modjool dates

      March 17, 2016 at 5:01 am

      Phirni is my favorite dish in desserts. This unique mixture of phirni and thandai looks delicious.

      Reply
      • msnehamathur

        March 18, 2016 at 2:14 am

        Thnx Madjool

        Reply
    2. Tanvee Sharda

      March 17, 2016 at 3:36 pm

      Beautiful! 🙂 Love it.

      Reply
      • msnehamathur

        March 18, 2016 at 2:14 am

        Thnx Tanvee.

        Reply
    3. Sweta

      October 22, 2016 at 9:29 am

      5 stars
      What a beautiful dish! I would love to try it!! Your photography is absolutely stunning!!

      Reply
      • msnehamathur

        October 27, 2016 at 3:52 pm

        Thnx Sweta 🙂

        Reply
    4. Shilpi

      August 24, 2019 at 3:14 pm

      Can we use thandai syrup instaed of thandai powder ?

      Reply
      • Neha Mathur

        August 26, 2019 at 3:06 am

        Yes sure, you can.But the taste of homemade Thandai powder is really good.

        Reply
    5. Ritika Bhandari Parekh

      January 25, 2020 at 8:49 am

      5 stars
      Saving this for Holi now

      Reply
      • Neha Mathur

        January 26, 2020 at 10:49 am

        Sure. It’s a lovely recipe.

        Reply

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