How to make Thandai Phirni -
Holi without thandai is no fun – but when it is served differently, the fun is doubled
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk (दूध), Basmati rice (बासमती चावल)
Cuisine : Indian
Course : Mithais
For more recipes related to Thandai Phirni checkout Kalakand, Chum Chum, Rasmalai, Instant Gulab Jamun . You can also find more Mithais recipes like Nariyal Ki Barfi Poha Laddoo - SK Khazana Atte Ja Ladun Tilache Laddoo
Thandai Phirni Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3.30-4 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Thandai Phirni Recipe
Milk 5 cups
Basmati rice soaked and drained 4 tablespoons
Almonds blanched and peeled 25-30
Cashewnuts broken 8-10
Fennel seeds (saunf) 1/2 teaspoon
Black pepeprcorns 10-12
Melon seeds (magaz) 2 tablespoons
Poppy seeds (khuskhus) 2 tablespoons
Green cardamoms 5-6
Saffron 8-10 stran to garnish
Sugar 1/2 cup
Dried rose petals a few + to garnish
Nutmeg powder a pinch
Pistachios blanched and slivered 8-10
Method
Step 1
Heat 4½ cups of milk in a non-stick kadai on high heat till it comes to a boil. Reduce the heat and continue to cook for 6-8 minutes or till it reduces a little.
Step 2
Put almonds in a grinder jar, add cashewnuts, fennel seeds, black peppercorns, melon seeds, poppy seeds, green cardamoms and saffron and grind to a coarse powder.
Step 3
Put rice in another grinder jar, add remaining milk and grind to a fine paste. Add this paste to the reduced milk, mix well and cook, stirring continuously, till the rice is completely cooked.
Step 4
Add 3-4 tsps of mixed nut powder and mix well. Cook for 2-3 minutes, stirring continuously so that no lumps form.
Step 5
Add sugar, crush rose petals and add to the kadai and mix till the sugar dissolves completely.
Step 6
Add a pinch of nutmeg powder and mix well. Take it off the heat.
Step 7
Transfer the prepared phirni into earthen bowls and tap them lightly to remove any air pockets. Refrigerate till the phirni cools completely.
Step 8
Garnish with pistachio slivers, saffron strands and dried rose petals and serve chilled.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
