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.
Ingredients
- 1.5 litres full cream milk
- ½ cup malai/cream optional
- ½ cup basmati rice rinsed, dried
- ½ cup whole almonds or 1/4 cup thandai mix + 1/4 cup whole almonds
- 1 ½ cup khaand/ jaggery granules//palm sugar
- Seeds of 5 green cardamoms crushed
- pinch saffron
Garnish
- 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.