Name: THANDAI APPLE BROWN RICE KHEER recipe by Alok Verma at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 10 Almonds; 5 Black Peppercorns; 1 tbsp Muskmelon Seeds; 8 Pistachios; 2 tsp Fennel Seeds; 2 tsp Poppy Seeds; 4 pods of Green Cardamom; 1 large Apple, peeled, grated and diced; 1 tbsp Olive Oil; 1/2 cup Brown Rice; 2 1/2 cups Cashew Milk; 1/2 cup Milkmaid; 1 tsp Rose Water; Pinch of Salt

ABOUT THANDAI APPLE BROWN RICE KHEER RECIPE

Included here is my own Thandai masala recipe, which is foolproof. It's not overpowering, if used in the right amount in your Holi desserts. Here's a no-fuss Thandai Kheer recipe using brown rice.

Ingredients Serving: 4

10 Almonds
5 Black Peppercorns
1 tbsp Muskmelon Seeds
8 Pistachios
2 tsp Fennel Seeds
2 tsp Poppy Seeds
4 pods of Green Cardamom
1 large Apple, peeled, grated and diced
1 tbsp Olive Oil
1/2 cup Brown Rice
2 1/2 cups Cashew Milk
1/2 cup Milkmaid
1 tsp Rose Water
Pinch of Salt

Instructions

Grind the almonds, peppercorns, all the seeds, pistachios and cardamom for the Thandai masala. This will yield you nearly half a cup of the masala. Add 2 to 3 tbsp of cashew milk to it to form a paste. Store the rest in a jar.
Heat olive oil in a large pan and add the diced apples to it. Cook for 7-8 minutes till the apple softens.
Combine brown rice with 1.5 cups of water and cook over medium heat for 30 minutes.
Add the rest of the milk, 2 tsp of the Thandai masala paste to the mixture along with Milkmaid, salt and rose water and simmer for 15 minutes or until the desired consistency is acquired. Add the cooked apples and stir through.
Serve warm or chilled. Garnish with Thandai masala and rose petals.

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