Thandai Kheer

Everyone likes kheer but this one you will love! Make this thandai kheer and enjoy the unique taste and texture. #HappyCookingToYou #Ecolean

Select Language


Thandai Mix:

  • Kashkhash (Poppy seeds) 1 tbs (washed)
  • Kharbozay ka beej (Melon seeds) 1 tbs
  • Badam (Almonds) 19-20
  • Pista (Pistachios) 14-15
  • Hari elaichi (Green cardamom) 4-5
  • Saunf (Fennel seeds) ½ tbs
  • Sabut kali mirch (Black peppercorns) 8-10
  • Darchini (Cinnamon stick) 1
  • Pani (Water) 2-3 tbs or as required
  • Chawal (Rice) basmati 1/4 Cup (soaked)
  • Prema milk 1 litre
  • Cheeni (Sugar) ½ Cup or to taste
  • Badam & Pista (Almonds & Pistachios) chopped


In spice mixer,add poppy seeds,melon seeds,almonds,pistachios,green cardamom,fennel seeds,black peppercorns,cinnamon stick and grind well.

Add water,grind to make a paste & set aside.

In spice mixer,add rice,crush coarsely & set aside.

In wok,add milk and bring it to boil.

Add crushed rice,sugar,mix continuously and cook on low flame for 20-25 minutes.

Now add thandai mix,mix continuously and cook on low flame for 8-10 minutes.

In serving dish,add thandi kheer,garnish with almonds & pistachios.

Let it cool & refrigerate.

Recipe By: Seema Hanif

You May Also Like