Thandai Rice Kheer

A colorful, festive dessert that’s unlike anything you’ve had! With fruit jelly, saffron water, chopped nuts, and fresh fruits, this leveled-up kheer is a delightful treat.

Ingredients

Kheer:

• 5 cups milk
• 1/4 cup rice, washed and soaked for 20 minutes
• 1/4 cup thandai syrup (adjust to desired sweetness)
• 2 tbsp mixed nuts (e.g., pistachios and almonds), chopped
• 1/2 cup vegetarian jelly (e.g., strawberry and orange flavors)

Garnish:

• 1/2 cup mixed fruits (e.g., mangos, kiwis, pineberries, red currants)
• 1 tbsp mixed nuts (e.g., pistachios and almonds), chopped
• Edible gold foil (optional)
• Pinch saffron, mixed with 2 tsp water

Preparation

1. Heat the milk in a heavy-bottomed pan over low heat. Stir continuously for 5-7 minutes until it comes to a boil.
2. Drain the soaked rice. If using long-grain rice (like basmati), gently crush the rice roughly with your hands. (Skip this step if using short-grain rice). Add the prepared rice to the boiling milk.
3. Cook for 8-10 minutes over low-medium heat until the rice is done and the milk begins to thicken.
4. Gently fold in the thandai syrup and chopped nuts. Mix well and remove from heat. Let the kheer cool to room temperature.
5. Prepare the jelly according to package instructions. Once set, cut it into small cubes.

(Authentic Royal)