Thandai-Spiced Creamy Rice Kheer Dessert Recipe

Thandai Flavoured Rice Kheer Recipe

Description

Thandai Flavoured Rice Kheer is a rich, creamy Indian dessert made with basmati rice, milk, and sugar, delicately infused with the aromatic flavors of cardamom, saffron, and thandai powder. This festive treat is perfect for special occasions or celebrations, offering a burst of flavors in every spoonful. You can also enhance its taste by adding rose water or kewra water for an authentic touch.

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Recipe Details

• Cuisine: North Indian
• Course: Dessert
• Diet: Vegetarian
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

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Ingredients

Main Ingredients

Ingredient Name	Quantity
Thandai Powder	1 ½ cups
Saffron strands	A few
Basmati rice	2 tablespoons
Milk	2 liters
Sugar	As required
Condensed Milk	4 tablespoons
Whole Almonds (chopped)	1 tablespoon
Pistachios (chopped)	1 tablespoon
Cashew nuts (chopped)	1 tablespoon
Rose Petals	For garnishing
Cardamom Powder (Elaichi)	1 teaspoon
Mixed Nuts (chopped)	For garnishing
Milk (lukewarm for soaking)	4 tablespoons

For Thandai Powder

Ingredient Name	Quantity
Whole Almonds (blanched, peeled)	1 tablespoon
Cashew nuts	1 tablespoon
Pistachios	1 tablespoon
Poppy seeds	1 teaspoon
Cardamom Pods/Seeds (Elaichi)	1 teaspoon
Cinnamon Stick (Dalchini)	1 inch
Whole Black Peppercorns	½ teaspoon

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Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~280 kcal
Carbohydrates	~30 g
Protein	~8 g
Fat	~12 g
Saturated Fat	~6 g
Fiber	~1.5 g
Sugar	~18 g
Calcium	~250 mg

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Instructions

1. Preparation of Rice and Saffron Milk

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   • Wash the basmati rice thoroughly and soak it in water for 30 minutes.
   • Meanwhile, soak the saffron strands and 1½ cups of thandai powder in 4 tablespoons of lukewarm milk. Set aside.

2. Making the Thandai Powder

   • Blend the thandai powder ingredients, including almonds, cashew nuts, pistachios, poppy seeds, cardamom pods, cinnamon stick, and whole black peppercorns, into a coarse powder. Set aside for later use.

3. Cooking the Rice in Milk

   • In a heavy-bottomed saucepan, bring 2 liters of milk to a boil over medium heat.
   • Once the milk comes to a boil, reduce the flame to low and add the soaked and drained rice.
   • Stir continuously to prevent the milk from scorching, and cook until the milk reduces to one-third of its original quantity.

4. Adding Sweeteners and Flavors

   • Add sugar to taste, followed by condensed milk and 1 teaspoon of cardamom powder. Mix well to ensure everything is evenly incorporated.
   • Stir in the soaked saffron-thandai milk mixture, chopped almonds, pistachios, and cashew nuts. Continue to cook for an additional 5 minutes.

5. Final Touches

   • Once the kheer reaches your desired consistency, turn off the flame.
   • Garnish the kheer with a generous sprinkle of chopped nuts and rose petals for an elegant finish.

6. Serving Suggestions

   • Serve the Thandai Flavoured Rice Kheer warm or chilled as a delightful dessert. Pair it with a wholesome North Indian meal featuring dishes like Dal Makhani, Sev Tamatar Ki Sabzi, Phulkas, and Palak Raita for a truly satisfying experience.

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Chef’s Tips

• For a more aromatic kheer, add a splash of rose water or kewra water during the final 2 minutes of cooking.
• Stir the kheer continuously while it simmers to prevent the milk from sticking to the bottom.
• Adjust the sweetness based on your personal preference.

Enjoy this Thandai Flavoured Rice Kheer as a luxurious and festive dessert that is bound to impress your loved ones!