Thandai Kheer Recipe
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.
Servings: 4 people
Ingredients
- 4 tablespoons short-grain white rice
- 1 litre whole milk (full-fat milk)
- 3 tablespoons thandai powder
- ¼ cup sugar or to taste
- 2 tablespoons slivered almonds and pistachios
- 1 teaspoon dried rose petals
Instructions
- Rinse rice with water, then soak it in 1 cup of water for 20 minutes.
- Heat milk in a heavy-bottomed pan over medium heat 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.
- 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. Stir frequently while cooking to avoid scorching. Scrape 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.
Video
Notes
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.
Nutrition
Calories: 300kcal | Carbohydrates: 38g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 459mg | Fiber: 1g | Sugar: 25g | Vitamin A: 418IU | Calcium: 342mg | Iron: 0.4mg
