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Thandai Phirni - Spiced Rice Flour Pudding
4.8 from 15 votes

Thandai Phirni - Spiced Rice Flour Pudding

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. 

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

Ingredients

Thandai Masala Blend:
  • 6-7 cashew nuts raw
  • 4 almonds or 1 tbsp almond powder
  • 2-3 pistachios optional, raw
  • 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 2 cups for thicker pudding, such as almond, soy or light coconut
  • 3.5 to 4 tbsp sugar or sweetener
  • 1/8 tsp salt
  • pistachios sliced; or saffron or dried rose petals for garnish

Instructions

    Cup of Yum
  1. Thandai Blend: Grind the ingredients in a grinder, blender until a coarse mixture.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 103

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.