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.
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.
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.