15 minutes

Phirni is a sweet and creamy ground rice pudding from Northern India. Traditionally it is made with milk, almonds, saffron and cardamom but it is easy to make with plant-based ingredients. Instead of the usual flavouring I used homemade Thandai Masala which is made of nuts and spices such as saffron, cardamom, fennel, peppercorn, rose petals, poppyseeds and melon seeds.

Thandai is a cooling milk drink which is mostly served around Holi, the festival of colours. I love this spice mix and it makes an exciting and delicious combination with the rice pudding. And who said we cant celebrate every day? It is a perfect, light dessert for summers. it is also gluten-free and ready in 15 minutes. My only difficulty is to control my craving until it cools down.

Vegan Thandai Phirni

Hajnal Phirni is a sweet and creamy ground rice pudding from Northern India. Traditionally it is made with milk, almonds, saffron and cardamom but it is easy to make with plant-based… Desserts Vegan Thandai Phirni European Print This

Serves: 4 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Click on Stars to Rate Recipe → 5.0/5

( 1 voted )

Ingredients

Thandai Masala *

• 1/4 cup almonds
• 1/4 cup cashew
• 1/2 tsp peppercorns
• 1 tsp fennel
• 1 tsp poppyseeds
• 15 green cardamom pods
• 1 tbsp rose petals
• 1/4 tsp saffron
• 1 tbsp melon seeds

Phirni:

• 1 ½ cup coconut cream
• 2 cups of water
• 4-5 tbsp sugar (personal preference)
• 5 tbsp ground rice
• 1 tbsp rosewater

Instructions

1. Add all the ingredients for the Thandai Masala into a grinder and grind them into a smooth powder. (It will be more than what the recipe need but you can keep the rest in the fridge and use it later.)
2. Heat the coconut milk, water in a pan.
3. Bring it to boil and add the sugar and 2 tablespoon masala until they dissolve.
4. Add the rice flour or ground rice and cook for 5 minutes until gets thicker.
5. Mix in the rosewater.
6. Pour in dessert bowls and let it cool at least for an hour.
7. Serve it with broken nuts, rose petals and saffron.
8. Enjoy!

Notes

* The spice mix will be more than you need in the recipe, but if it is less in quantity it can be difficult to grind. The leftover you can always save for later use. Best to store the masala in the fridge.