Thandai Phirni - Creamy, Chilled & Packed with Flavor!

What is Thandai Phirni?

Phirni is a classic North Indian dessert made with ground rice, slow-cooked in milk, and flavored with cardamom, saffron, and other aromatic ingredients. Traditionally served chilled, Phirni has a smooth, pudding-like texture that melts in your mouth. This version takes inspiration from Thandai, a spiced milk drink often made during Holi, by adding Thandai Masala, which consists of almonds, fennel seeds, rose, poppy seeds, black pepper, cardamom, and saffron. The result? A refreshing, nutty, and floral-infused Phirni with a kick of spice, perfect for the festive season!

Phirni vs. Rice Kheer

Phirni is similar to Rice Kheer, but instead of using whole rice grains, it is made with ground rice for a smooth, pudding-like texture. Unlike kheer, which can be made in an Instant Pot, I don't recommend pressure cooking Phirni. The magic of Phirni lies in slowly reducing the milk in an open pot, allowing it to thicken naturally for the best creamy consistency. This recipe stays true to tradition by using only whole, natural ingredients—no milk powder or condensed milk, just pure, rich flavors.

Looking for more Holi treats? Try my refreshing Thandai Drink, indulgent Mango Thandai, or festive Thandai Kalakand to complete your celebrations!

Ingredients

Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.

• Basmati rice - adds a fragrant, nutty aroma and thickens the Phirni to a creamy consistency.
• Full-fat milk - Whole milk is a must for a naturally rich and creamy texture achieved through slow reduction.
• Sugar - Balances the flavors with just the right amount of sweetness. You can also use Jaggery if you prefer. However, add the jaggery once the Phirni has thickened and the heat is off to prevent curdling.
• Thandai Masala - Use homemade Thandai Masala Powder for authentic flavors. It has a blend of almonds, fennel, rose, poppy seeds, cardamom, and saffron, adding a nutty and aromatic richness.

How to Make Thandai Phirni

• Rinse and soak the rice in water for 20 minutes. Drain the rice and spread it out on a clean kitchen towel. Cover with another towel and gently pat dry to absorb any excess moisture.
• Transfer to a spice grinder and pulse a few times until it reaches a coarse, semolina-like texture.

• Rinse a heavy-bottomed pot with water and leave a spoonful of water in it (this prevents milk from scorching).
• Pour in the milk and cook on low-medium heat for 15 minutes, stirring frequently.

• Add the ground rice and continue cooking for 10 to 15 minutes, stirring frequently to prevent it from sticking to the bottom of the pan.

• Stir in sugar and Thandai Masala and cook for 10 to 12 minutes, ensuring the mixture thickens to a creamy consistency.

• Once the Phirni has thickened, allow it to cool to room temperature. It should have a thick yet pourable consistency, as it will continue to set and thicken significantly when chilled overnight.