Thandai kheer in coconut milk
A super silky and creamy, healthy and vegan Indian rice pudding flavoured with thandai powder - a delicious treat for Holi and any other special occasion!
Equipment
- Sauce pan
Ingredients
For the thandai powder
- ¼ cup pistachios
- ¼ cup cashews
- ¼ cup almonds
- ¼ cup dried rose petals
- 2 tbsp black peppercorns
- 2 tbsp fennel seeds
- 2 tbsp green cardamoms
- 2 tbsp melon seeds
- 1 tbsp poppy seeds
- 1 tbsp saffron strands
For the thandai kheer
- 3 tbsp thandai powder
- 4 cups light coconut milk
- ¼ cup Basmati rice washed and soaked in water for 10 minutes
- ¼ cup jaggery or sweetener of choice
- 1 tbsp ghee use coconut oil for a vegan option
For garnishing
- saffron strands
- dried rose petals
- chopped nuts
Instructions
- To make the thandai mix, grind all the ingredients listed under "thandai powder" to a fine powder, in a mixer-grinder
- This is much more than what you would need for this kheer recipe. However, you can store the remaining in an air tight jar. But make sure to use it within a month's time
- To make the kheer, heat the ghee/coconut oil, until in melts and then add the rice
- Stir and cook for couple minutes and then add the coconut milk. Simmer over medium low heat
- Keep stirring and cooking until the rice grains completely soften
- Then add the thandai mix and the jaggery. Cook for 5-7 minutes more or until the jaggery completely mixes with the kheer and then remove from flame
- Refrigerate the rice pudding (after it comes to room temperature) for at least 30 minutes before serving
- Serve the thandai kheer in coconut milk, garnished with nuts, dried rose petals and saffron strands. Enjoy!
Notes
- When the coconut milk comes to a boil, stir, lower the flame and continue cooking
- The thandai kheer will thicken as it sets
- You can use the remaining thandai mix to flavour a milk shake too
- If you would like your kheer to be sweeter, increase the quantity of jaggery added to it
- tbsp - tablespoon
- 1 cup = 250 millilitres