Name: Thandai Phirni recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 liter full cream milk; 1/4 cup rice; 1/2 cup sugar; 1 teaspoon cardamom powder; 2 tablespoon Thandai Powder*; Pistachios, almonds, rose petals and few strands of saffron for garnishing; *Thandai Powder : Dry roast everything, cool and make a fine powder of it.; 1/3 cup almond; 2 tbsp cashew nuts; 1 tsp fennel seeds; 1 tbsp poppy seeds; 1 tbsp melon seeds; 1/2 tbsp black pepper; 4 to 5 green cardamom

ABOUT Thandai Phirni RECIPE

Phirni is a easy traditional Indian rice pudding like dessert which is prepared with full cream milk, basmati rice and sugar as main ingredients. The cooked rice milk mixture is poured into small earthern clay pots garnished with mixed nuts and edible silver leaf. You will find this easy sweet dessert prepared in the homes of Hindus and Muslims to celebrate festivals like Eid, Holi and Diwali.

Ingredients Serving: 4

1 liter full cream milk
1/4 cup rice
1/2 cup sugar
1 teaspoon cardamom powder
2 tablespoon Thandai Powder*
Pistachios, almonds, rose petals and few strands of saffron for garnishing
*Thandai Powder : Dry roast everything, cool and make a fine powder of it.
1/3 cup almond
2 tbsp cashew nuts
1 tsp fennel seeds
1 tbsp poppy seeds
1 tbsp melon seeds
1/2 tbsp black pepper
4 to 5 green cardamom

Instructions

Wash and soak the rice for 1 hour. Drain and pat dry on an absorbent cloth. Once dry, blend the rice into a coarse powder.
In a heavy bottomed pan; add the milk and bring it to a boil. Once it begins to boil, turn the heat to low and add the ground rice to milk. You will notice that the milk will begin to thicken. Keep stirring the milk while it is simmering.
Once it starts thickening, add the sugar and cardamom powder .
Add the Thandai powder and keep stirring for another 5 to 10 minutes till the mixture attains its full flavor and has an almost pudding like consistency.
Turn off the heat and allow it to cool completely. Pour this mixture into small earthen pots and refrigerate for 3 to 4 hours.
Serve with chopped pistachios, almonds, rose petals and saffron.

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