Thandai Flavored Rice Pudding
30-60 minutes
Indian/Indian Fusion
Serves: 4
A festive take on rice pudding, infused with the rich, nutty flavors of traditional Thandai is the perfect way to end any celebration.
Ingredients
1/2 cup Royal® Authentic Basmati Rice, rinsed and soaked for 20 minutes
4 cups whole milk
1/2 cup sugar (adjust to taste)
1/4 cup thandai powder (or 1 tsp each of cardamom, fennel seeds, peppercorns, and almonds, ground)
1 tbsp rose water
1/4 tsp saffron strands, soaked in 2 tbsp warm milk
2 tbsp chopped pistachios and almonds for garnish
1 tbsp dried rose petals (optional)
Preparation
- Drain the soaked Royal® Authentic Basmati Rice and set it aside.
- In a large saucepan, bring the milk to a gentle boil, stirring occasionally to prevent it from sticking.
- Add the soaked rice to the milk, and simmer over low heat.
- Cook, stirring frequently, for 30-35 minutes or until the rice is soft and the mixture thickens to a creamy consistency.
- Stir in the sugar and thandai powder (or the spice mixture).
- Cook for another 5 minutes until well combined.
- Add the saffron milk and rose water, stirring gently. Let it simmer for an additional 2 minutes.
- Remove from heat and allow it to cool slightly.
- The pudding will thicken as it cools.
- Transfer the pudding to serving bowls and garnish with chopped pistachios, almonds, and a sprinkle of dried rose petals if desired.
Note: For a richer texture, you can add a tablespoon of condensed milk towards the end of cooking.
