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.

Serve Thandai Phirni recipe with snacks like Dahi Vada and Pyaaz Kachori during the festival of Holi.