Thandai Kheer Recipe
Servings: 4 people
Calories: 101kcal
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.
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Ingredients
- 4 tablespoons short-grain rice rinsed and soaked for 30 minutes
- 1 litre whole milk (full-fat milk)
- 3 tablespoons Thandai powder
- ¼ cup sugar or to taste
- 2 tablespoon slivered almonds and pistachios
- 1 teaspoon dried rose petals
Instructions
- 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.
Notes
You can easily double or triple the recipe if making it for a crowd.
To make a vegan version, use any plant-based milk like coconut milk or almond milk.
Nutrition
Calories: 101kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg