Description
A rich and creamy dessert made with rice, milk, and Thandai spices, perfect for festive occasions.
Ingredients
Scale
- 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.
Notes
- This dessert can be served warm or chilled depending on preference.
- Adjust the sugar level according to taste.
- Thandai powder can be made at home or purchased from stores.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg