Thandai Phirni

5 from 5 votes

Thandai Phirni is an interesting twist on the traditional Phirni recipe with homemade Thandai powder. Here is how to make it.

If you love Thandai like me, try a few other Thandai-flavored recipes: Thandai Shahi Tukra, Thandai Kheer, Thandai Syrup, and Thandai Rabri.

Thandai phirni served in a bowl.
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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.

Ingredients

Rice – Long-grain basmati rice is my preferred choice for making phirni.

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.

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

Thandai Powder – You can make Thandai powder at home or buy it at a store. 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 not to miss it.

Adjust the sugar according to your taste.

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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.
5 from 5 votes

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.
Prep: 5 minutes
Cook: 40 minutes
Soaking Time: 30 minutes
Total: 1 hour 15 minutes
Servings: 6 people

Ingredients 

  • 3 tablespoons long-grain basmati rice
  • 1 teaspoon ghee
  • 1 and ½ liters 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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10 Comments

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