Thandai Kheer With Homemade Instant Thandai Masala

Name: Thandai Kheer With Homemade Instant Thandai Masala
Total time: 3600 s
Yield: 5-6 people
Cuisine: Indian
Ingredients: 2 litres full fat milk; 1 can condensed milk 397 gram; 1 can cream or 250 ml; 1 cup rice; 1/2 cup sugar; 1/2 cup Mawa or 1/2 cup milk powder; 2 slices bread; 15 almonds; 15 cashews; 15 pistachios; 4 tbsp poppy seeds or sesame seeds; 1/2 cup dessicated coconut(optional); 2 tbsp fennel seeds; 1/8 tsp nutmeg; 1/4 inch cinnamon stick; 8-10 green cardamon; Handful rose petals or 2 tbsp rose water; 3-4 black pepper corns; 8-10 strands saffron

Rumana Irfan @TossItUp28

Riyadh, Saudi Arabia

#Cookpad_India
Deliciously amazing kheer made with rice and milk flavoured with instant thandai powder. An awesome dessert to relish.

Rumana Irfan @TossItUp28

Riyadh, Saudi Arabia

#Cookpad_India
Deliciously amazing kheer made with rice and milk flavoured with instant thandai powder. An awesome dessert to relish.

Saved

Ingredients

1 hours

5-6 people

2 litresfull fat milk
1 cancondensed milk 397 gram
1 cancream or 250 ml
1 cuprice
1/2 cupsugar
1/2 cupMawa or 1/2 cup milk powder
2 slicesbread
For thandai powder or thandai masala
15almonds
15cashews
15pistachios
4 tbsppoppy seeds or sesame seeds
1/2 cupdessicated coconut(optional)
2 tbspfennel seeds
1/8 tspnutmeg
1/4 inchcinnamon stick
8-10green cardamon
Handfulrose petals or 2 tbsp rose water
3-4black pepper corns
8-10 strandssaffron

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Steps

1 hours

1

In a big wok add milk and keep it on a high flame to boil. Now clean and wash the rice and crush it in the mixer grinder. Simple grind it don't make powder of it then add this rice in the milk after it comes to a boil. Lower the flame to medium and cook it this the rice is completely cooked stirring in between so that it doesn't stick to the bottom. Once the rice is soft and completely cooked and it start to thicken add the condensed milk and cream to it.
2

Mix it very well and lower the flame. Stir in between to avoid sticking. Make sure the flame is on lowest at this stage. Meanwhile let's prepare the thandai masala for that heat up a pan when it get heated fully off the flame and add all the thandai ingredients mentioned above in the pan and start stirring. We don't have to dry roast it only we have to warm it so that the moisture goes out and it becomes kind of crispy. Ones done transfer it to a bowl and then grind it coarsely.
3

Dont make a smooth powder just grind it coarsely. Then transfer it to a bowl and in the same grinder put the bread slices and grind it to make a crumb. Now to the kheer add the khoya/mawa or milk powder and the bread crumbs along with half if the thandai powder and mix very well. At this point stir it continuously else it will stick to the bottom. When start to thicken up add rest of the thandai powder and mix really well. Off the flame once you get the desired consistency.
4

It will become more thick once it will cool down. Transfer it to a container and keep it in the refrigerator. Tastes best when cool down. Instead of thick cream you can use milk cream also and instead of condensed milk you can use sugar also but it gives a creamy texture to the dish. You can adjust sugar as per your taste. You can make thandai powder in advance and can keep in refrigerator for about a week. This Kheer can also be stored in the refrigerator for 6-7 days.
5

This will come out so delicious that everyone will like it with the flavour of thandai and a beautiful colour of saffron. If you don't have saffron you can use 1/4 tsp of turmeric powder also. Do try this recipe and enjoy with your loved ones.
Happy Cooking 😊

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Rumana Irfan @TossItUp28

on March 23, 2022 14:41

Riyadh, Saudi Arabia

A Home Chef Who Loves to Cook and Bake New DelicaciesPlease subscribe to my youtube channel Toss It Uphttps://youtube.com/@tossitup?si=vC4I6zSm2Ny_v4XM