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.
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
Instructions
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.
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