It is Holi and no Holi is complete without Thandai. How about Thandai as a dessert !
Thandai Phirni
Print recipe
| Serves | 6 |
| Allergy | Milk |
| Meal type | Dessert |
| Misc | Serve Cold |
| India | Indian |
| Website | Cooking Curries |
Ingredients
- 0.5 cup Brown Basmati Rice
- 3 cups Whole milk
- 1 cup Granulated Sugar
- 12 Nos Whole Almonds
- 7-8 Medium Cashew Nuts
- 5-6 medium slices Pistachios
- 5-6 Medium Cardomom Pods
- 1 teaspoon Fennel seeds
- 1 teaspoon Black Pepper (Crushed)
- 1 teaspoon Saffron
Note
You can also use edible silver flakes and dried rose petals as garnishing.
Directions
| Step 1 | Wash the brown basmati rice and soak it in water for 20 minutes. Soak the almonds in water for 20 minutes. |
| Step 2 | Bring the milk to boil, reduce the heat and keep it simmering. Drain the soaked rice and grind it very coarsely in a food processor. Add it to the milk and let it cook. |
| Step 3 | Remove the skin from the almonds by gently sliding it off. Remove seeds from the cardamom pods. Add the almonds, cardamom seeds and the rest of the ingredients except saffron, to a food processor and grind to a coarse mix. |
| Step 4 | Add this to the simmering milk and rice mix. Add the saffron too. Mix well. |
| Step 5 | Remove from heat and chill in the refrigerator. Pour into serving bowls and top with grated pistachios. before serving. |