Thandai Foxtail Millet Kheer

Thandai Foxtail Millet Kheer

A creamy, aromatic Thandai Foxtail Millet Kheer infused with saffron, nuts, and rose. This wholesome twist on classic kheer is perfect for Holi and festive gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Soaking time 30

Course: Dessert

Cuisine: Indian

Ingredients Method Notes

Ingredients

Millet Base

½ cup foxtail millet
2 cups full-fat milk
1 cup water
2 –3 tbsp jaggery powder or sugar
Pinch of salt

Thandai Spice Blend

8 –10 almonds
6 –8 cashews
1 tbsp melon seeds
1 tsp fennel seeds
3 –4 green cardamom pods
4 –5 black peppercorns
Few dried rose petals
6 –8 saffron strands

Garnish

Slivered pistachios
Extra rose petals
Saffron strands

Method

Prep the Millet

Rinse foxtail millet thoroughly until water runs clear. Soak for 30 minutes or overnight. Drain.

Prepare Thandai Spice Mix

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.

Cook the Millet

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.

Garnish & Serve

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.