Thandai Indian Rice Kheer, my 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.The 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…
Then 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. Thandai 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!
Sometimes, 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!
First 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.And 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}. For some reason, I loved this simpler version. Here it is, the 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.
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 dry the rice overnight, else dry in microwave for 1 minute.
