Ingredients
Equipment
Method
Preparation Steps
- Rinse the long-grain basmati rice under cool water until clear, then soak in ½ cup of water for 30 minutes.
- After soaking, drain the rice and transfer it to a blender with 2-3 tablespoons of water. Blend until a coarse paste forms and set aside.
- Melt 1 teaspoon of ghee in a heavy-bottom pan over medium heat.
- Pour in 1.5 liters of whole milk when ghee is hot, stirring often to prevent scorching.
- Once boiling, reduce heat to low to simmer gently for a creamy texture.
- Stir in the ground rice paste, 3 tablespoons of Thandai powder, and the saffron milk. Cook on low heat for 35-40 minutes until thickened.
- Remove from heat when you achieve a desired creamy consistency.
- Chill in terracotta pots or bowls for 3-4 hours.
- Garnish with slivers of almonds, pistachios, and dried rose petals before serving.
Nutrition
Notes
Optional: Drizzle with honey for extra sweetness.
