Holi at our home has always meant colors in the air, laughter on the terrace, and a big glass of chilled thandai waiting in the kitchen. But this year, I wanted to bring those same nostalgic flavors into something warm, comforting, and just a little more nourishing.
That’s how this Thandai Foxtail Millet Kheer was born.
Instead of traditional rice, I used foxtail millet – tiny, humble, and incredibly wholesome. When simmered slowly in milk and infused with saffron, cardamom, nuts, and rose, it transforms into a creamy, aromatic dessert that feels festive yet balanced.
It has all the indulgence of classic kheer, but with more fiber, more depth, and a beautiful nutty flavor. If you love celebrating traditions but also enjoy giving them a mindful twist, this recipe is for you.
Let’s make Holi sweeter and smarter 🌸
The Story of Holi & Thandai
Holi, the festival of colors, marks the arrival of spring and celebrates joy, forgiveness, and new beginnings. It traces back to the legend of Prahlad and Holika, symbolizing the triumph of good over evil.
Food plays a beautiful role in Holi celebrations across India from gujiyas to malpuas and of course, thandai.
Thandai is a cooling, spiced milk drink made with almonds, fennel, cardamom, pepper, saffron, and rose. Traditionally served chilled, it balances the warmth of early summer.
This kheer takes the beloved thandai spice mix and folds it into creamy millet pudding creating a dessert that carries tradition in every spoonful.
Thandai Foxtail Millet Kheer
Ingredients
Method
- Rinse foxtail millet thoroughly until water runs clear. Soak for 30 minutes or overnight. Drain.
- Dry roast almonds, cashews, melon seeds, fennel, cardamom, and pepper for 1–2 minutes until fragrant. Cool and grind into a fine powder along with rose petals and saffron. Set aside.
- In a heavy-bottom pan, add soaked millet and water. Cook on medium for 8–10 minutes until partially soft.
- Pour in milk and simmer on low heat for 15–20 minutes. Stir frequently to prevent sticking. The millet will soften and release starch, making the kheer creamy.
- Add jaggery powder once the milk has reduced and millet is fully cooked. Stir well. (If using jaggery, ensure milk isn’t boiling vigorously to prevent curdling.)
- Mix in 1–2 tablespoons of prepared thandai powder. Simmer 2–3 minutes.
- If too thick, add warm milk. If thin, simmer longer.
- Top with pistachios, saffron, and rose petals. Serve warm or chilled.
Notes
- Soak millet to reduce cooking time and improve texture.
- Grind thandai mix very fine for smooth kheer.
- Always add jaggery after milk has slightly cooled.
- For extra richness, add 1 tbsp condensed milk.
- Chill for 3–4 hours for thicker texture.
FAQs
Q1. Can I make foxtail millet kheer vegan?
Yes. Use almond milk or coconut milk instead of dairy milk and sweeten with jaggery or coconut sugar.
Q2. Can I make this ahead of time?
Absolutely. It tastes even better the next day after flavors deepen in the fridge.
Q3. What can I substitute for foxtail millet?
You can use little millet or barnyard millet as alternatives.
Q4. Why did my milk curdle after adding jaggery?
Milk may curdle if jaggery is added while boiling. Lower the heat before adding.
Q5. How do I store leftover kheer?
Store in an airtight container in the refrigerator for up to 3 days.
If you love keeping traditions alive while making them a little healthier, this Thandai Foxtail Millet Kheer deserves a place on your Holi table.
It’s festive, nourishing, and filled with flavors that instantly transport you to springtime celebrations.
If you try this recipe, leave a comment below and tell me do you prefer your kheer warm or chilled? 🌸
And don’t forget to save this for your Holi menu!