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.
Thandai Masala * Phirni: * 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.
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