### TranslatedIngredients: 1-1/2 cup Thandai Powder,Saffron strands - few,2 tablespoons Basmati rice,2 liter Milk,Sugar - as required,4 tablespoons Condensed Milk,1 tablespoon Badam (Almond) - chopped,1 tablespoon Pistachios - chopped,1 tablespoon Cashew nuts - chopped,Rose Petals - for garnishing,1 teaspoon Cardamom Powder (Elaichi),Mixed nuts - for garnishing,4 tablespoons Milk,1 tablespoon Badam (Almond) - blanched and peeled,1 tablespoon Cashew nuts,1 tablespoon Pistachios,1 teaspoon Poppy seeds,1 teaspoon Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1/2 teaspoon Whole Black Peppercorns ### PrepTimeInMins: 10 ### CookTimeInMins: 50 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin with Thandai Flavored Rice Kheer, wash and soak the rice for 30 minutes. After 30 minutes, drain the water and keep the rice aside.Soak the saffron and thandai powder separately in lukewarm milk. Powder the Thandai Powder ingredients - Almonds, Cashew nuts, Pistachios, poppy seeds, cardamom, cinnamon and whole black peppercorns into a coarse powder and keep aside.The next step is to boil the milk. When it comes to a boil, reduce the flame and add the rice in the saucepan.Keep stirring the kheer until it reduces to one-third of the original quantity. Once done, add sugar, milk-made, cardamom powder, chopped nuts, thandai milk and saffron. Mix everything well and cook the Thandai Kheer for 5 minutes more.After 5 minutes, turn off the flame and garnish it with chopped nuts and rose petals.Serve Thandai Flavored Rice Kheer as a dessert after your delicious meal of Dal Makhani, Sev Tamatar Ki Sabzi, Phulka and Palak Raita.
