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Thandai Makhana Phirni is a creamy, delish, cool Indian dessert that can be served during the Festival of Colour, Holi. Easy to make and light too.
5 from 6 votes
Prep Time 5 mins
Cook Time 20 mins
Chilling Time: 6 hrs
Total Time 6 hrs 25 mins
Course Dessert, festival recipe, Mithai
Cuisine Indian
Servings 6


  • 2 cups makhana fox nuts
  • 2 tbsp ghee
  • 4 tbsp sugar
  • 1 litre full fat milk
  • 2-3 tbsp thandai spice powder
  • 5-6 strands of saffron


  • Dried fruits/chopped nuts/choco chips


  • Heat ghee in a wide pan over medium heat.
  • Add makhana and keep on stirring them frequently till they become crunchy.
  • Let the roasted makhana cool down.
  • Put the makhana in a zip lock bag.
  • Using a rolling pin, crush the makhana.
  • Crush the makhana into a coarse powder.
  • Keep it on the side till required.
  • Heat milk over medium to low heat and let it simmer till only half the quantity is left.
  • Add saffron and the crushed makhana.
  • Keep stirring the mixture till it becomes thick, like the consistency of pouring custard.
  • Add sugar and thandai spice powder. Mix well.
  • Let the mixture simmer for 2-3 minutes more.
  • Pour the phirni mixture into serving bowls or glasses.
  • Let it cool at room temperature.
  • Cover the bowls or glasses with lids or cling film.
  • Put it in the refrigerator to set overnight or for 5-6 hours.
  • Add the topping.
  • Serve this delicious treat for your party as a dessert.


  • Make sure all the makhana are crushed into small pieces.
  • Replace the sugar with a sweetener of your choice like coconut sugar, honey, jaggery, maple syrup or stevia.
  • Add topping of your choice.
Keyword phirni recipe, thandai makhana phirni recipe