Thandai Rice Kheer — a colorful, festive dessert that’s perfect for holi! With strawberry-orange fruit jelly, saffron water, chopped nuts, and fresh fruit, this leveled up kheer (rice pudding) is unlike anything you’ve had!

WATCH HOW TO MAKE THANDAI RICE KHEER (RICE PUDDING):

Start by bring your milk up to a boil and then add in the soaked rice. Let this simmer until done and finish by folding in our delicious thandai syrup and some chopped pistachios and almonds.

Start by bring your milk up to a boil and then add in the soaked rice. Let this simmer until done and finish by folding in our delicious thandai syrup and some chopped pistachios and almonds.

To assemble, I’m adding a layer of orange and strawberry jelly to the base of serving dish. Top this up with your thandai kheer and some fresh fruits—I’m using mangos, kiwis, strawberries, and red currants.

Garnish with some edible gold and saffron water and this colorful Thandai Rice Kheer is ready to enjoy!

If you like this, please try my other recipes:

• Mixed Fruit Kanji Vada
• Pina Colada Thandai
• Thandai Mahalabia With Rose Jelly – Middle Eastern Milk Pudding
• Thandai Coconut Rolls

5 from 1 vote

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Thandai Rice Kheer

Prep Time

20 mins

Cook Time

20 mins

 

Thandai Rice Kheer — a colorful, festive dessert that’s perfect for holi! With strawberry-orange fruit jelly, saffron water, chopped nuts, and fresh fruit, this leveled up kheer (rice pudding) is unlike anything you’ve had!

Course: Dessert

Cuisine: Fusion, Indian

Keyword: holi

Custom Category: Desserts, Fusion, Holi, Indian Sweets

Servings: 4

Calories: 251 kcal

Author: Nidhi Bothra

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

Instructions

1. 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.

2. 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.

3. Fold in your thandai syrup and chopped nuts. Mix gently and take it off the heat. Let this cool until room temperature.

4. Make your jelly according to the packet instructions. Cut into small cubes.

5. For assembling, you can serve this in individual or a larger setting. Add a layer of your jelly to the bottom of your serving dish. You can also use more fresh fruit here if you’d prefer.
6. Top this off with the kheer and garnish with fresh fruit, chopped nuts, edible gold foil, and some saffron water. Chill this in the fridge until you’re ready to serve and enjoy!

Recipe Video

Nutrition Facts

Thandai Rice Kheer

Amount Per Serving

Calories 251 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 24mg8%

Sodium 142mg6%

Potassium 497mg14%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 18g20%

Protein 12g24%

Vitamin A 391IU8%

Vitamin C 1mg1%

Calcium 364mg36%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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