Thandai Rice Kheer 5 1000
DESSERTS,  EGGLESS,  INDIAN INSPIRED,  PUDDINGS, MOUSSE,  VEGETARIAN

Thandai Indian Rice Kheer … Holi time of the year

Thandai Rice Kheer 5 1000Thandai Indian Rice Kheermy version of serving up Thandai in an Indian rice pudding, or kheer as locally called. Flavoured delicately, this indulgent rice pudding hits all the right notes. Sweetened gently with jaggery, the flavours of almond, cardamom and saffron just shine. The texture of broken simmered rice is what adds body to this delectable kheer or pudding.Thandai Indian Rice KheerThe underlying inspiration comes from Dolphia who inspired, coerced and pushed me to shoot saffron. That’s one of the reasons this kheer came to be. The other reason of course was that the better half has bitterly complained over the last few days that I haven’t made a kheer in years!  As much as I love stirring a good kheer, for some reason it hadn’t happened yet…2

old delhi

Khari Baoli Old Delhi 3

Khari Baoli Old Delhi 4Then yet another trip into Old Delhi, some Kashmir saffron bought to please Dolphia and the hub {in no particular order of course} meant that the kheer was simmering away gently quite soon. The recipe of course inspired by the season, all the Thandai kind of stuff I make at this time of the year. ingredients for thandai 1000Thandai is a spice and nut blend, with ingredients that include almonds, melon seeds, fennel seeds, poppy seeds, green cardamom, saffron, rose petals, sometimes whole pepper too. It is popularly served up as a milk cooler, often with a local bhaang or intoxicant, on Holi. There are a million versions, every household laying claim to their recipe. Mine changes all the time!saffron 1000

Thandai Indian Rice Kheer 1Sometimes, a theme helps me find direction, and this time around the prettiness of the colours got to me. Spring is like that, and so is every visit into the heart of Old Delhi!Thandai 1000 2

Thandai 1000First I did a Saffron Almond Chia Thandai for  Olive Tree Trading and that really set the mood. So much colourful prettiness and so much inspiration. That’s just how this time of the year is. I’ve dried loads of organic rose petals, so you’ll see me using those a lot.SpringAnd so to cut a loooong story short, I finally made the Thandai Indian Rice Kheer. And it came out finger licking good. It’s a quick one, one I figured out as I went along. It’s the first time I’ve ground almonds with rice {an earlier version had the Thandai nut mix}. 
Thandai Indian Rice Kheer 3
For some reason, I loved this simpler version. Here it is, the Thandai Indian Rice Kheer.

Thandai Rice Kheer 5 1000

Thandai Indian Rice Kheer

Flavoured gently, this indulgent Thandai Indian Rice Kheer hits all the right notes. Sweetened gently with jaggery, the flavours of almond, cardamom and saffron just shine. The texture of broken simmered rice is what adds body to this delectable kheer or pudding.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 5 hours 35 minutes
Servings 8 people

Ingredients
  

  • 1.5 litres full cream milk
  • 1/2 cup malai/cream optional
  • 1/2 cup basmati rice rinsed, dried
  • 1/2 cup whole almonds or 1/4 ​cup ​thandai mix​ + 1/4 ​cup ​whole almonds
  • 1 1/2 cup khaand/ jaggery granules/​/palm sugar​
  • Seeds of 5 green cardamoms crushed
  • pinch saffron

Garnish

  • Saffron strands, almond slivers, pistachio bits, rose petals etc.

Instructions
 

  • Dry grind rice and almonds to a coarse breadcrumb like texture in a coffee grinder.​ You can add the cardamom seeds here if you like.​Stir the above into cold milk with the jaggery, cardamom seeds and cream if using.
  • Put over low heat and cook for about 25-30 minutes, STIRRING OFTEN, until the rice is cooked and the kheer thick.
  • Taste and adjust sweetness if required. Take off heat and add a generous pinch of saffron. Stir well.
  • The kheer will continue to thicken as it cools. You might need to add a little milk as the absorption quality of rice differs. Once it gets to room temperature, ladle into earthenware bowls, individual serving bowls etc to set. Garnish with saffron strands, almond slivers, pistachio bits, rose petals etc.
  • Serve chilled.
  • Note: Rinse, drain and d​ry the rice overnight, else dry in microwave for 1 minute.

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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