THANDAI MAKHANA PHIRNI
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.
Ingredients
- 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
Topping:
- Dried fruits/chopped nuts/choco chips
Instructions
- 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.
Notes
- 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.