Thandai Rice Kheer
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!
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
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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.
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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.
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Fold in your thandai syrup and chopped nuts. Mix gently and take it off the heat. Let this cool until room temperature.
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Make your jelly according to the packet instructions. Cut into small cubes.
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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.
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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!