Thandai Rice Kheer
40 Minutes
Indian
Serves: 4
A colorful, festive dessert that’s perfect for Holi! With fruit jelly, saffron water, chopped nuts, and fresh fruits, this leveled up kheer is unlike anything you’ve had!
Ingredients
Kheer:
5 cups milk
1/4 cup rice, washed and soaked for 20 mins
1/4 cup thandai syrup, more as needed based on sweetness
2 tbsp mixed nuts, I used pistachios and almonds, chopped
1/2 cup vegetarian jelly, I have used strawberry and orange
Garnish:
1/2 cup mixed fruits, I used mangos, kiwis, pineberries, and red currants
1 tbsp mixed nuts I used pistachios and almonds, chopped
edible gold foil
Pinch saffron, mixed with 2 tsp water
Preparation
- Heat the milk in a heavy-bottomed pan on low flame. Keep stirring the milk continuously for 5-7 mins until it comes to a boil.
- Then, drain your soaked rice. If you are using long grain rice (like basmati) then crush the rice gently and roughly with your hands (you can skip this if you are using short-grained rice). Now, add your rice to the milk. Cook for 8-10 minutes on low-medium heat until the rice is done and the milk starts to thicken.
- Fold in your thandai syrup and chopped nuts. Mix gently and take it off the heat. Let this cool until room temperature.
- Make your jelly according to the packet instructions. Cut into small cubes.
