Thandai Phirni Recipe - A Delicious Indian Rice Dessert
Phirni is a classic Indian dessert made with milk, rice and sugar as the basic ingredients. Thandai Phirni is a twist to the original recipe, with the addition of Thandai spice mix - Serve Thandai Phirni this Holi and enjoy with your friends and family
Phirni is an easy traditional Indian rice pudding like dessert which is prepared with full cream milk, basmati rice and sugar as the main ingredients.
The cooked rice milk mixture is poured into small earthen clay pots garnished with mixed nuts and edible silver leaf. Phirni has got its origins in the Middle East and has made its way to the Indian subcontinent through the Mughals.
In this recipe of Phirni, we have given it a twist with the addition of thandai masala that is mixed along with the phirni.
If you like this Thandai Phirni recipe, here are a few more Phirni Recipes
- 1 liter Milk , full cream
- 1/4 cup Rice
- 1/2 cup Sugar
- 1 teaspoon Cardamom Powder (Elaichi)
- 2 tablespoons Thandai Powder For garnishing
- Pistachios , as required
- Whole Almonds (Badam) , as required
- Saffron strands , few strands for garnishing For thandai powder (dry roast and grind all the ingredients into a fine powder)
- 1/3 cup Whole Almonds (Badam)
- 2 tablespoons Cashew nuts
- 1 teaspoon Fennel seeds (Saunf)
- 1 tablespoon Poppy seeds
- 1 tablespoon Melon seeds
- 1/2 tablespoon Black pepper powder
- 4-5 Cardamom (Elaichi) Pods/Seeds , green
How to make Thandai Phirni Recipe - A Delicious Indian Rice Dessert
To begin with Thandai Phirni, wash and soak the rice for about 1 hour.
Drain and pat dry the rice on an absorbent cloth. Once blend the rice into a coarse phirni powder.
In a heavy bottomed pan, add the milk and bring it to a boil. Once it begins to boil, turn the heat to low and add the ground rice to milk. You will notice that the milk will get thick after sometime.
Keep stirring the milk while it is simmering. Once it starts thickening, add the sugar and cardamom powder.
Add the Thandai powder and keep stirring for another 5 to 10 minutes till the phirni mixture attains its full flavour and has an almost pudding-like consistency.
Turn off the heat and allow it to cool completely. Pour the Thandai Phirni mixture into small earthen pots and refrigerate for 3 to 4 hours.
Garnish Thandai Phirni with chopped pistachios, almonds, rose petals and saffron.