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.

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Thandai Phirni

Main Ingredients Milk, Basmati rice
Cuisine Indian
Course Mithais
Prep Time 3.30-4 hour
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Thandai Phirni

  • 5 cups Milk
  • 4 tablespoons Basmati rice soaked and drained
  • 25-30 Almonds blanched and peeled
  • 8-10 Cashewnuts broken
  • 1/2 teaspoon Fennel seeds (saunf)
  • 10-12 Black pepeprcorns
  • 2 tablespoons Melon seeds (magaz)
  • 2 tablespoons Poppy seeds (khuskhus)
  • 5-6 Green cardamoms
  • 8-10 stran to garnish Saffron
  • 1/2 cup Sugar
  • a few + to garnish Dried rose petals
  • a pinch Nutmeg powder
  • 8-10 Pistachios blanched and slivered


  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.
  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.
  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.
  4. Add 3-4 tsps of mixed nut powder and mix well. Cook for 2-3 minutes, stirring continuously so that no lumps form.
  5. Add sugar, crush rose petals and add to the kadai and mix till the sugar dissolves completely.
  6. Add a pinch of nutmeg powder and mix well. Take it off the heat.
  7. Transfer the prepared phirni into earthen bowls and tap them lightly to remove any air pockets. Refrigerate till the phirni cools completely.
  8. Garnish with pistachio slivers, saffron strands and dried rose petals and serve chilled.