Thandai kheer served with Thandai flavoured Sesame Chikki

Name: Thandai kheer served with Thandai flavoured Sesame Chikki
Total time: 3600 s
Yield: 4 person
Cuisine: Indian
Ingredients: 1/2 cup Almonds; 1/2 cup Cashew nuts; 1/4 cup Pistachios; 2 tablespoons whole Black Peppercorn; 2 tablespoon green Cardamoms; 1 tablespoon Fennel seeds; 15-20 Saffron strands; 2 tablespoon dry Rose petals; 1/2 cup Sesame seeds; 1/2 cup brown Sugar; 1 tablespoon Thandai masala mix; 1 teaspoon Ghee; 1 cup aromatic short grain rice (I used gobindobhog rice); 1/2 litre Milk; 1 cup Condensed Milk; 3-4 tablespoon Thandai masala mix

Sabrina Yasmin @barak_kitchen

Riyadh

#Holi2022
As the festival of colours is approaching, I made this special kheer recipe with the holi special thandai masala mix. For something extra crunch I served the kheer with thandai flavoured sesame seed chikki.

Sabrina Yasmin @barak_kitchen

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Ingredients

1 hr

4 person

For Thandai masala mix
1/2 cupAlmonds
1/2 cupCashew nuts
1/4 cupPistachios
2 tablespoonswhole Black Peppercorn
2 tablespoongreen Cardamoms
1 tablespoonFennel seeds
15-20Saffron strands
2 tablespoondry Rose petals
For Thandai Sesame Seed Chikki
1/2 cupSesame seeds
1/2 cupbrown Sugar
1 tablespoonThandai masala mix
1 teaspoonGhee
For Thandai kheer
1 cuparomatic short grain rice (I used gobindobhog rice)
1/2 litreMilk
1 cupCondensed Milk
3-4 tablespoonThandai masala mix

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Steps

1 hr

1

To make thandai masala mix:
Add all the ingredients mentioned above for thandai mix to a medium jar of a blender and grind to make a smooth powder.
2

Do not over grind otherwise the nuts will release their oil and the powder will become sticky. Just pulse a few times. Then let the mixture cool down for 5 minutes. Pulse again and keep cooling the mixture in between. Pulse until a powder is made.
Set aside.
3

To make thandai sesame seed chikki:
Dry roast sesame seeds until aromatic. It will take 2 -3 minutes to dry roast. Be careful not to over roast the seeds. Over roasting may make the seeds bitter. Set aside.
4

In a non-stick pan add 1 teaspoon of ghee.
5

Add in 1/2 cup of brown sugar and cook in low flame until melts completely. Stir in between.
6

Cook further in low heat until if you drop little melted sugar to a cup of water, it crystalizes.
7

Switch off the flame and immediately drop the roasted sesama seeds and thandai masala mix.
8

Stir well to mix evenly and transfer to a butter paper immediately.
9

Spread to thin layer using a greased rolling pin. Do it quickly before the sugar gets crystalized.
10

Also cut in desired shape with a knife.
11

Set aside to cool down completely.
12

To make for thandai kheer, wash and soak rice for an hour.
13

Cook rice with 1 and.1/2 cup of water until the rice cooks completely. Also add in thandai masala mix.
14

Generally rice for kheer is cooked with milk. But I like to cook rice first with water until rice cooks completely. The natural sugar from milk caramalises during cooking process with rice and it delays cooking process. So I use milk later.
15

When rice cooks completely, add in milk and condensed milk. Blend with an electric hand blender.
16

Adjust the consistency and remove from heat. If you like you can add additional sugar. I didn't use sugar as sweetness of condensed milk is enough for sweetness.
17

Transfer to serving bowls, garnish with some nuts, rose patels and saffron.
18

Serve with prepared thandai sesame seed chikki.