Thandai kheer | Thandai flavored rice kheer  | Holi festival sweets

Thandai kheer is an exotic Indian dessert recipe which is prepared during the Holi festive to celebrate joy and happiness among close ones. Thandai kheer recipe is one of the finest variations of kheer recipes. It is known for its unbeatable taste, unique flavour and rich & creamy texture. This succulent dessert is the amalgamation of rice, milk, sugar and thandai paste. It is mostly relished as dessert after lunch.

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make thandai kheer (step wise photos)
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The name of the recipe itself explains about the recipe. Many people need to be made aware of the term thandai. The word thanda is in Hindi which means cool. In short, thandai means a coolant drink prepared in Holi. On the other hand kheer means Indian rice pudding prepared with milk, rice and sugar. In short, thandai kheer is a kheer recipe flavoured with thandai paste which is prepared with spices, nuts and seeds.

Indian sweet recipes play a vital role in Indian culinary as well as Indian culture. In any part of India, festivals or ceremonies are incomplete without sweets. In fact, someone’s success or any good news is celebrated by sharing sweets with their close ones. Any celebration with homemade sweet recipes makes every occasion more special and worthier. And when it comes to homemade sweets, kheer, phirni recipes and halwa recipes strike first in any homemaker’s mind. Kheer is a perfect dessert to celebrate the occasions like Eid, Raksha Bandhan, Janmashtami, Diwali, Holi etc.

Thandai kheer is a super simple recipe which requires common ingredients to get prepared. It requires long time to get prepared, but the difficulty level of cooking it is low. It is a full-proof recipe, and nothing can go wrong with it. The best part of the recipe is that it can be prepared in large portions without investing any extra effort which makes it a perfect dessert option for Holi party.

Thandai kheer is a slow-cooking recipe but it’s completely worth spending every second on this luscious creamy dessert. According to grannies, kheer tastes best if it is cooked slowly with patience and love without any shortcuts. This golden rule is surprisingly applicable to all the ranges of chawal ki kheer.

Milk: The primary ingredient of the recipe which provides a base for the dessert. Always use full-fat milk for the recipe.

Rice: Another most primary ingredient of the recipe which provides texture and taste to the kheer. I have used aromatic small grain rice for the recipe.

Sugar: It is used to sweeten the kheer.

Thandai paste: Last but not the least thandai paste is used to flavour up the kheer recipe. I have shared details below about the recipe.

Almond: Almonds are high in fibre, minerals, antioxidants and Vitamin E which helps to control our sugar, pressure and cholesterol.

Cashew nuts: Cashew nuts are rich in fibre, protein and contain good fats.

Pistachios: Pistachios are a great source of fibre and minerals which help to control our sugar, pressure and cholesterol.

Poppy seeds: Poppy seeds are a great source of minerals like copper, manganese etc and contain a good amount of antioxidants and fibre.

Melon seeds: Melon seeds are an excellent source of proteins, vitamins, minerals and omega-6 fatty acids.

Rose petals: Rose petals are a very good source of antioxidants and polyphenols.

Saffron: Saffron contains powerful antioxidants which help to reduce many health issues.

Cardamoms: Cardamoms contain a good amount of antioxidants which helps to increase our immunity system and help to fight against chronic disease.

Cinnamon stick: It contains inflammatory property and a good amount of antioxidants which helps to control blood sugar level and controls from few heart diseases.

Nutmeg: It is good for our digestion, and skin health and helps to detoxify the body.

Black pepper: It contains inflammatory property and a good amount of antioxidants which helps to control blood sugar level and cholesterol level. It helps to control from few cancer diseases as well.

Fennel seeds: It helps to purify the blood, improve skin health and are good for the digestive system as well. It combats bad breath.

Thandai kheer with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share a few interesting facts about the Indian dessert. If you follow the recipe step by step, then you will get the perfect kheer recipe on the very first attempt.

• Always use good quality pulao rice and full-fat milk for the recipe.
• Wash the rice in the water a couple of times and soak it for 15 minutes.
• Kheer is a slow-cooking recipe. So, it’s always better to cook it on low flame.
• Stir the content at regular intervals of time, especially the sides and bottom of the pan to avoid sticking.
• You can choose your choice of dry fruits for the recipe.
• You can adjust the amount of sugar according to your choice.

To prepare kheer or phirni, always use full-fat milk. It gives the best result. Normally, in the traditional recipe, neither khoya, mawa nor condensed milk is used to make it yummier or to thicken its texture. For this recipe, I have followed the same to uphold the authenticity of the dish.

Always use a heavy bottom non-stick pan to prepare kheer. It helps to prevent the burning of milk and resist sticking to the bottom of the pan. It even helps the milk to not stick along the sides of the pan.

Any kind of uncooked rice can be used for the recipe. But aromatic pulao rice works best for this recipe. It goes fantastic with the recipe.

Normally, nothing is used other than thandai paste to flavour up the dessert because it induces a nice aroma to the kheer.

To prepare the thandai kheer, first we need to prepare the thandai paste. For that soak almonds separately in water for half an hour and then remove the skin.

Then take a large bowl and add peeled almonds, cashew nuts, pistachios, melon seeds, poppy seeds, rose petals, saffron, cinnamon stick, cardamoms, fennel seeds, nutmeg and peppercorns, one by one into it. Then add water and cover the bowl. Soak the nuts, spices and seeds for at least 6 hours or for overnight.

Then take a jar of a grinder and transfer the whole content into it. Close the lid and pulse it to a smooth paste and keep it aside.

Wash ½ cup rice with water and then soak it for 15 minutes in normal temperature water. Then drain the water and keep it aside.

Aloo Patty is spicy flavoured Indian patty recipe in which generous amount of spices and herbs are used. I have added chopped coriander leaves, ginger paste, red chilli powder, chaat masala, rock salt, garam masala powder, black pepper powder for flavouring of aloo tikkis and added freshly squeezed lemon juice too with the seasoning for a refreshing taste.

Then I have combined all the ingredients nicely and prepared a smooth lumps free dough. After this, I divided them in equal portions and made flat round disc shapes with the help of my palms.

Take a pan and add milk into it. Cook it on medium-high flame until the milk starts boiling. Reduce the milk to almost 80%. After this, add the soaked rice into it and cook it on low flame for another 25-30 minutes until the rice gets cooked completely. Stir the kheer in regular intervals or else it will stick to the bottom of the pan.

Now add the thandai paste into the pan and mix it well. Cook it on medium flame for 2-3 minutes.

Add sugar into the pan give a nice stir. Cook the kheer over medium flame for 5-6 minutes until you get the desired consistency. Then switch off the flame. Usually, the kheer turns thick after cooling down. So it is better to switch off the flame when the kheer is slightly thin.

Many kheer recipes have already been shared in my previous posts. You can check few of them like

Seviyan kheer
Caramel kheer
Makhane ki kheer
Sabudana kheer
Lauki ki kheer

..And Many more…

1 Cup = 250 ml

• 2 tablespoons Almond
• 2 tablespoons Cashew nuts
• 2 tablespoons Pistachios
• 2 tablespoons Melon seeds
• 1 tablespoon Poppy seeds
• 1 tablespoon Rose petals
• 1/2 tablespoon Fennel seeds
• 1 pinch Saffron
• 1-inch Cinnamon stick
• 4 Cardamoms
• 1/8 Nutmeg
• 1/2 teaspoon Peppercorns
• 1/2 cup Water to soak the nuts

• 2 litres full-fat Milk
• 1/2 cup Rice
• 1 cup Sugar
• 1/3 cup Thandai paste
• 5-6 Rose petals for garnishing
• 1 teaspoon chopped Pistachio for garnishing
• 1 teaspoon chopped Almonds for garnishing

1. First, soak 2 tablespoons almonds separately in enough water for 1 hour and then remove the skin.
2. Take a large bowl and add peeled almond, 2 tablespoons cashew nuts, 2 tablespoons pistachios, 2 tablespoons melon seeds, 1 tablespoon poppy seeds, 1 tablespoon rose petals, 1/2 tablespoon fennel seeds, 1 pinch of saffron, 1-inch cinnamon stick, 4 cardamoms, 1/8 nutmeg and 1/2 teaspoon peppercorns, one by one into it.
3. Add 1 cup water and cover the bowl. Soak the nuts, spices and seeds for at least 6 hours or for overnight.
4. Take a jar of a grinder and transfer the whole content into it. Close the lid and pulse it to a smooth paste and keep it aside.
5. Wash ½ cup rice with water and then soak it for 15 minutes in normal temperature water. Then drain the water and keep it aside.
6. Take a pan and add 2 litres of milk into it. Cook it on medium-high flame until the milk starts boiling. Put the flame on low and cook it for 8-10 minutes.
7. Turn the flame low and reduce the milk to almost 80%.
8. Then add the soaked rice into the pan and cook it on low flame for another 25-30 minutes until the rice gets cooked completely. Stir the kheer in regular intervals or else it will stick to the bottom of the pan.
9. Now add 1/3 cup thandai paste into the pan and mix it well. Cook it on medium flame for 2-3 minutes.
10. Add 1 cup sugar into the pan give a nice stir. Cook the kheer over medium flame for 5-6 minutes until you get the desired consistency.
11. Then switch off the flame. Allow it to cool down and thandai kheer is ready to serve now. Note: Usually, the kheer turns thick after cooling down. So it is better to switch off the flame when the kheer is slightly thin.

Transfer the thandai kheer into serving bowls. You can choose to serve at room temperature or even chilled. Garnish with some chopped nuts and rose petals. Serve this palatable Indian dessert to your friends, relatives and family and spread happiness during the occasion of Holi.

After cooling down the kheer recipe to room temperature, transfer it to an airtight container and refrigerate it. In this way, you can store the kheer for 3-4 days.

But the kheer can’t be frozen in a freezer. The kheer may curdle and get spoiled after defrosting.

Thandai kheer | Thandai flavored rice kheer | Holi festival sweets

Serves: 8 Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250 ml

For thandai paste

• 2 tablespoons Almond
• 2 tablespoons Cashew nuts
• 2 tablespoons Pistachios
• 2 tablespoons Melon seeds
• 1 tablespoon Poppy seeds
• 1 tablespoon Rose petals
• ½ tablespoon Fennel seeds
• 1 pinch Saffron
• 1-inch Cinnamon stick
• 4 Cardamoms
• 1/8 Nutmeg
• ½ teaspoon Peppercorns
• ½ cup Water

For thandai kheer

• 2 litre full-fat Milk
• ½ cup Rice
• 1 cup Sugar
• 1/3 cup Thandai paste

Instructions

1. First, soak 2 tablespoons almonds separately in enough water for 1 hour and then remove the skin.
2. Take a large bowl and add peeled almond, 2 tablespoons cashew nuts, 2 tablespoons pistachios, 2 tablespoons melon seeds, 1 tablespoon poppy seeds, 1 tablespoon rose petals, ½ tablespoon fennel seeds, 1 pinch of saffron, 1-inch cinnamon stick, 4 cardamoms, 1/8 nutmeg and ½ teaspoon peppercorns, one by one into it.
3. Add ½ cup water and cover the bowl. Soak the nuts, spices and seeds for at least 6 hours or for overnight.
4. Take a jar of a grinder and transfer the whole content into it. Close the lid and pulse it to a smooth paste and keep it aside.
5. Wash ½ cup rice with water and then soak it for 15 minutes in normal temperature water. Then drain the water and keep it aside.
6. Take a pan and add 2 litres of milk into it. Cook it on medium-high flame until the milk starts boiling. Put the flame on low and cook it for 8-10 minutes.
7. Turn the flame low and reduce the milk to almost 80%.
8. Then add the soaked rice into the pan and cook it on low flame for another 25-30 minutes until the rice gets cooked completely. Stir the kheer in regular intervals or else it will stick to the bottom of the pan.

9. Now add 1/3 cup thandai paste into the pan and mix it well. Cook it on medium flame for 2-3 minutes.
10. Add 1 cup sugar into the pan give a nice stir. Cook the kheer over medium flame for 5-6 minutes until you get the desired consistency.
11. Then switch off the flame. Allow it to cool down and thandai kheer is ready to serve now. Note: Usually, the kheer turns thick after cooling down. So it is better to switch off the flame when the kheer is slightly thin.