Thandai Flavoured Rice Kheer Recipe
Introduction
Indulge in the rich, creamy goodness of Thandai Flavoured Rice Kheer, a delightful dessert that brings together the festive flavors of North India in a comforting, aromatic dish. Perfect for celebrations or as a sweet ending to a special meal, this rice kheer is infused with the traditional essence of thandai, making it a truly unique culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Thandai Powder | 1-1/2 cups |
| Saffron strands | A few strands |
| Basmati rice | 2 tablespoons |
| Milk | 2 liters |
| Sugar | As required |
| Condensed Milk | 4 tablespoons |
| Almonds (Badam), chopped | 1 tablespoon |
| Pistachios, chopped | 1 tablespoon |
| Cashew nuts, chopped | 1 tablespoon |
| Rose petals | For garnishing |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Mixed nuts | For garnishing |
| Milk (for soaking saffron and thandai) | 4 tablespoons |
| Almonds (Badam), blanched and peeled | 1 tablespoon |
| Cashew nuts | 1 tablespoon |
| Pistachios | 1 tablespoon |
| Poppy seeds | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Whole Black Peppercorns | 1/2 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 300 |
| Total Fat | 15g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 120mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Sugars | 20g |
| Protein | 8g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 50 |
| Total | 60 |
Servings
This recipe serves 4 people.
Instructions
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Prepare the Rice: Begin by washing and soaking the basmati rice in water for about 30 minutes. Once soaked, drain the water and set the rice aside to ensure it is ready for cooking.
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Infuse the Flavors: In a separate bowl, soak the saffron strands and thandai powder in lukewarm milk. This step is essential for extracting the rich flavors of thandai into the kheer.
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Make the Thandai Powder: Combine the almonds, cashew nuts, pistachios, poppy seeds, cardamom pods, cinnamon stick, and whole black peppercorns in a blender. Grind them into a coarse powder, then set this mixture aside. This thandai powder will enhance the kheer’s flavor profile.
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Cook the Milk: In a large saucepan, bring the 2 liters of milk to a boil over medium heat. Once it reaches a rolling boil, reduce the heat to low.
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Add Rice: Gently add the soaked and drained basmati rice to the boiling milk. Stir continuously to prevent the rice from sticking to the bottom of the pan.
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Simmer: Keep stirring the mixture as it cooks, allowing it to simmer until the milk reduces to about one-third of its original volume. This process will concentrate the flavors and create a creamy texture.
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Sweeten and Flavor: Once the milk has thickened, add the required amount of sugar according to your taste preference. Incorporate the condensed milk, cardamom powder, and the previously prepared thandai milk infused with saffron. Stir everything together to ensure an even distribution of flavors.
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Finish Cooking: Allow the Thandai Kheer to cook for an additional 5 minutes on low heat, stirring occasionally. This will help meld the flavors beautifully.
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Garnish: After cooking, turn off the heat. Garnish the kheer with the chopped nuts and rose petals to add an elegant touch.
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Serve: Enjoy your Thandai Flavoured Rice Kheer warm or chilled as a decadent dessert. It pairs wonderfully with a meal of Dal Makhani, Sev Tamatar Ki Sabzi, Phulka, and Palak Raita.
Conclusion
This Thandai Flavoured Rice Kheer encapsulates the essence of festive North Indian desserts, delivering a rich and flavorful experience that is both comforting and celebratory. With its delicate aroma and delightful texture, this dish is sure to become a cherished addition to your dessert repertoire, perfect for any occasion or simply to indulge in the sweetness of life. Enjoy!
