Thandai Phirni - Spiced Rice Flour Pudding

Name: Thandai Phirni - Spiced Rice Flour Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 6-7 raw cashews; 4 almonds or 1 tbsp almond powder; 2-3 raw pistachios; 4 black peppercorns; 1 green cardamom or 1/4 tsp ground cardamom; 1/2 tsp poppy seeds; 1/8 tsp fennel seeds; 8 saffron strands; 1/4 tsp dried rose petals; 3 tbsp rice flour; 2.5 cups non dairy milk such as almond, soy or light coconut; 3.5 to 4 tbsp sugar or sweetner; 1/8 tsp salt; sliced pistachios, saffron or dried rose petals for garnish

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
103 kcal
Course
Dessert
Cuisine
Vegan, gluten-free

Thandai Phirni - Spiced Rice Flour Pudding

Danielle Hudson

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Thandai Phirni - Spiced Rice Flour Pudding for Holi Festival. Vegan Phirni Recipe with Thandai Masala mix. Vegan Indian Dessert Gluten-free Soy-free Refined oil free. Serves 4 as a dessert helping. 2 otherwise.

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Ingredients

Servings

Thandai Masala Blend:

6-7 raw cashews
4 almonds or 1 tbsp almond powder
2-3 raw pistachios (optional)
4 black peppercorns
1 green cardamom or 1/4 tsp ground cardamom
1/2 tsp poppy seeds , 1/3 tsp for less prominent flavor
1/8 tsp fennel seeds
8 saffron strands
1/4 tsp dried rose petals (optional)

Pudding:

3 tbsp rice flour , I use white rice flour for neutral flavor
2.5 cups non dairy milk such as almond, soy or light coconut , 2 cups for thicker pudding
3.5 to 4 tbsp sugar or sweetner
1/8 tsp salt
sliced pistachios, saffron or dried rose petals for garnish

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Instructions

Thandai Blend: Grind the ingredients in a grinder, blender until a coarse mixture.
Pudding: Blend the rice flour, 1 cup non dairy milk and the thandai blend. Blend for a minute, then let it rest for a minute, then blend again for a minute. I use the same blender which has the coarse Thandai mix.
Add the rice flour thandai mixture to a saucepan over medium heat. Add the rest of the non dairy milk, sugar, salt and mix in. Bring it to a boil. The mixture will start to get lumpy, keep stirring frequently and the lumps will incorporate in the pudding. Once smooth, cook for another minute. Once the mixture is very lumpy, you can reduce the heat to medium low to avoid sticking. It takes 10 - 12 minutes total.
Cool the mixture to warm. Serve warm or chill, then garnish with sliced pistachios, saffron or dried rose petals. For a snack pudding, add nuts, seeds and coconut for garnish

Notes

For a simple rice pudding without Thandai Mix: Mix the rice flour in 1/2 cup non dairy milk until there are no lumps. Add to a skillet with the rest of the milk, sugar, salt and bring to a boil. Add 1/4 tsp cardamom or saffron or vanilla extract and mix in. Taste and adjust and continue to simmer to thicken for a minute.
Variations: Use the Thandai blend with 1 cup of non dairy yogurt and 1/2 cup almond milk and some ice cubes and sweetener, blend to make a Thandai Lassi!
Add the blend to you regular rice pudding or blend with warm non dairy milk for spiced milk.
Nutrition is 1 of 4 serves without garnish

Nutrition Information

Show Details

Calories 103kcal (5%) Carbohydrates 16g (5%) Protein 1.1g (2%) Fat 3g (5%) Sodium 101mg (4%) Potassium 14mg (0%) Sugar 10g (20%) Calcium 195mg (20%) Iron 0.1mg (1%)