Thandai Phirni – Creamy, Chilled & Packed with Flavor!
Phirni, the rich and creamy Indian rice pudding, gets a Holi-inspired twist with the bold, aromatic flavors of Thandai! Made with just a few simple ingredients—rice, milk, sugar, and the fragrant Thandai Masala—this dessert brings together tradition and festivity in every spoonful. Whether you’re celebrating Holi, Diwali, or a summer gathering, this chilled Thandai Phirni is a must-try, make-ahead treat!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
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!
Why You’ll Love This Recipe
✔️ Infused with Thandai Flavors – A unique twist on traditional phirni!
✔️ Naturally Gluten-Free – A great option for those with dietary restrictions.
✔️ Perfect for Celebrations – A refreshing dessert for Holi, Diwali, or any festive gathering.
✔️ Make-Ahead Friendly – I love that Thandai Phirni can be made a day in advance and stored in the refrigerator. Tastes even better when chilled overnight.
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.
- Refrigerate overnight for the best texture. If short on time, serve Phirni in individual bowls and refrigerate as it will help it set faster.
- Garnish with sliced pistachios and dried rose petals before serving.
Pro Tips for the Best Thandai Phirni
✔️ Use Full-Fat Milk – This ensures a rich and creamy texture.
✔️ Stir Continuously – Use a heavy-bottomed pan and keep the heat on low to medium while stirring frequently, this helps prevent scorching and makes creamy phirni and prevents lumping.
✔️ Make It Ahead – Phirni tastes better when allowed to chill for a few hours.
✔️ Homemade Thandai Masala– Use fresh homemade Thandai Masala for best results.
Holi is all about colors, joy, and indulgence, and this Thandai Phirni is the perfect way to embrace the festive spirit. Whether you’re celebrating with family or hosting a Holi party, this refreshing, creamy dessert will leave everyone asking for seconds!
More Holi Recipes
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Thandai Phirni
A creamy, festive Indian rice pudding infused with aromatic Thandai Masala, perfect for Holi celebrations and make-ahead desserts!
Servings: 5
Calories: 275kcal
Ingredients
Instructions
Prepare the Rice (can be done in advance)
-
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 blender and pulse several times until it reaches a coarse, semolina-like texture.
Cook the Phirni
-
While the rice is soaking, 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 medium heat for 15 minutes, stirring frequently.
-
Stir in the ground rice and cook for 10 to 15 minutes, stirring frequently and scraping the sides to prevent sticking.
-
Stir in sugar and Thandai Masala and cook for an additional 10 minutes, ensuring the mixture thickens to a creamy consistency. The Phirni will continue to thicken further as it cools down so make sure not to overcook it.
Chill, Garnish and Serve
-
Once the Phirni has thickened, let it cool to room temperature.
-
Cover and refrigerate overnight for the best texture and enhanced flavors. If short on time, divide into individual serving bowls and chill for at least 30 minutes to help it set faster.
-
Garnish with sliced pistachios and dried rose petals.
Nutrition
Calories: 275kcal | Carbohydrates: 33g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 84mg | Potassium: 423mg | Fiber: 1g | Sugar: 24g | Vitamin A: 363IU | Vitamin C: 0.1mg | Calcium: 295mg | Iron: 0.5mg
