4tablespoonsshort-grain rice rinsed and soaked for 30 minutes
1litrewhole milk (full-fat milk)
¼cupsugaror to taste
2tablespoonslivered almonds and pistachios
1teaspoondried rose petals
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.
Once the milk comes to a boil, reduce the heat to low.
Drain the rice and add it 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.