Thandai Phirni Recipe
Thandai Phirni is an interesting twist on the traditional Phirni recipe with the addition of homemade Thandai powder. Here is how to make it.
Servings: 6 people
Ingredients
- 3 tablespoons long-grain basmati rice
- 1 teaspoon ghee
- 1 and ½ liters 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
Instructions
- 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.
Nutrition
Calories: 260kcal | Carbohydrates: 29g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 475mg | Fiber: 1g | Sugar: 21g | Vitamin A: 431IU | Vitamin C: 2mg | Calcium: 336mg | Iron: 1mg
