Thandai Raspberry Phirni – Holi Special
1/2 cup Royal Basmati Rice
1 litre full fat whole milk
Tiny pinch saffron
½ cup white granulated sugar
2 tablespoon Thandai powder
Raspberries for garnish
Chopped nuts and few dried rose petals for garnish
- Wash the rice and then layer in a colander to air dry completely. Give it a few hours. You can also do this step the night before.
- Using a coffee grinder, grind the dried rice to a course consistency. You don’t want it to be powder and you don’t want it to have big chunks.
- Mix the coarsely ground rice with ¼ cup from 1 liter milk and keep aside.
- In a heavy bottom pan, pour the milk and keeping the heat at medium, keep stirring the milk as it simmers and thickens slightly. Do this step for 10 minutes.
- After 10 minutes, add the saffron strands and the thandai powder. Give a stir.
- Next, stir the ground rice that was kept aside mixed with milk, and pour that to the rest of the milk that has been simmering away.
- Now, keep stirring and cooking for 15 minutes. The milk will thicken, and the color will turn to milk yellow.
- After 15 minutes, add the sugar and stir again for 5 minutes. Taste for sweetness and add more if needed.
- Pour the Thandai Phirni in individual tiny bowls and let it cool down in room temperature. Then cover with an aluminum foil and let it sit in the refrigerator for few hours or overnight.
- Enjoy thandai phirni cold with some fresh raspberries garnished on top along with chopped cuts and dried rose petals.