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).
About Thandai Phirni
Thandai Phirni is a delicious twist on the classic Phirni recipe (Indian rice pudding).
This Indian dessert needs just 6 ingredients and comes together in under 45 minutes.
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.
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.
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.
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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Thandai Phirni Recipe
- 3 tablespoons long-grain basmati rice
- 1 teaspoon ghee
- 1 and ½ litre 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)
- 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.