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Thandai Rice Kheer, step by step on video
See how the milk is reduced to half, the soaked rice is cooked in it and the thandai masala and sugar go in at the end.
6:44 · Recipe video · Cooking with Siddhi
Thandai kheer, or thandai rice pudding, is a perfect dessert to celebrate Holi. It is cooked with rice, and Siddhi uses homemade thandai masala powder.
Full fat milk is simmered until it is almost half, the soaked rice is cooked in it, and then the thandai masala and sugar go in for the last 7 to 8 minutes.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this thandai rice kheer
- Holi dessert: made for the festival of colours.
- Thandai flavour: homemade thandai masala.
- Five ingredients: rice, milk, sugar, thandai masala and dry fruits.
- Creamy: milk reduced to almost half.
Ingredient notes
- Rice: 1/3 cup, washed, soaked and drained.
- Milk: 2 litres full fat milk.
- Thandai masala: 1/3 cup, homemade. The same flavours go into my Thandai.
- Pan: a thick bottomed pan, preferably aluminium.
Thandai Rice Kheer Recipe
Thandai rice kheer for Holi: full fat milk reduced to almost half, soaked rice cooked in it, finished with homemade thandai masala and sugar.
Ingredients
- 1/3 cup rice, soaked
- 1/2 cup sugar
- 1/3 cup thandai masala
- 2 litres full fat milk
- A few chopped dry fruits, to garnish
Instructions
- Heat water. In a thick bottomed pan, preferably aluminium, heat some water.
- Add the milk. Once the water is hot, add 2 litres of full fat milk. Simmer on a full flame, stirring frequently.
- Simmer. Once the milk comes to a boil, lower the flame and keep scraping the sides of the vessel while stirring.
- Reduce. Keep simmering and scraping until the milk is almost half.
- Cook the rice. Add the washed, soaked and drained rice to the milk. Keep stirring and scraping the sides until the rice cooks.
- Add thandai and sugar. Once the rice is cooked, add the thandai powder and sugar and mix well. Cook for 7 to 8 minutes.
- Serve. Stir well. The thandai rice kheer is ready to be served, garnished with chopped dry fruits.
Nutrition Facts
Nutrition for the whole recipe
Serving sizeWhole recipe
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 1 g | 1% |
| Saturated Fat 1 g | 5% |
| Sodium 4 mg | 0% |
| Total Carbohydrate 149 g | 54% |
| Dietary Fibre 1 g | 4% |
| Total Sugars 100 g | |
| Protein 4 g | |
| Calcium 17 mg | 1% |
| Iron 1 mg | 6% |
| Potassium 71 mg | 2% |
* The % Daily Value tells you how much a nutrient contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for thandai rice kheer
- Use a thick bottomed pan, preferably aluminium.
- Heat a little water in the pan before adding the milk.
- Keep scraping the sides of the vessel while the milk simmers.
- Add the thandai masala and sugar only once the rice is cooked.
What to serve with Thandai Rice Kheer
Garnish with chopped dry fruits and serve it for Holi alongside my Mawa Gujiya and Thandai Shahi Tukda.
Thandai Rice Kheer FAQs
When is thandai rice kheer made?
It is a perfect dessert to celebrate Holi.
Which thandai masala should I use?
Siddhi uses homemade thandai masala powder, 1/3 cup for this recipe.
How much should the milk reduce?
Simmer it until the quantity is almost half, then add the rice.
When does the sugar go in?
Once the rice is cooked, add the thandai powder and sugar and cook for 7 to 8 minutes.
How long does it take?
About 5 minutes of prep and 45 to 50 minutes of cooking, so 55 to 60 minutes in total. It serves 4.
More recipes
Find more desserts in our Sweets and Desserts collection, or browse every recipe.