Step 1: Prepare Rice

Wash 1.5 tablespoons of rice thoroughly and soak it in water for 30 minutes.

Step 2: Boil Milk and Add Rice

Pour 500 ml of milk into a pan and bring it to a boil over medium-high heat. Once the milk boils, drain the soaked rice and add it to the boiling milk. Let the mixture come to a boil again.

Step 3: Cook Kheer

Reduce the flame to low and let the kheer simmer. Add 2 tablespoons of water to the kheer to help the rice cook easily. Stir occasionally to prevent sticking. Continue cooking for about 25-30 minutes until the kheer thickens and the rice is well-cooked and dissolved.

Step 4: Roast Dry Fruits and Spices

While the kheer is cooking, heat a separate pan. Add 1 tablespoon of almonds (half pieces), 0.5 tablespoon of cashews (small pieces), 0.5 tablespoon of melon seeds, 0.5 tablespoon of fennel seeds, 0.25 tablespoon of poppy seeds, 2 green cardamoms, and 0.25 teaspoon of white pepper to the pan. Roast these ingredients on low flame for 1 minute to remove moisture. Turn off the flame and let them cool down completely.

Step 5: Grind Thandai Powder

Once the roasted dry fruits and spices have cooled, transfer them to a grinding jar. Grind them in pause mode (on and off) to a fine powder, being careful not to over-grind and release their oil. Then, add 0.25 tablespoon of dry rose petals, 6-7 saffron threads, and 1 tablespoon of sugar to the ground mixture. Grind again until all ingredients are well combined and the thandai powder is ready.

Step 6: Sweeten and Flavor Kheer

After the kheer has cooked and thickened, add 1.5 tablespoons of sugar (or to taste) to it. Increase the flame to high and stir continuously until the sugar dissolves completely. Then, add 4 tablespoons of the prepared thandai powder to the kheer and mix well.

Step 7: Final Cook and Garnish

Cook the kheer for a few more seconds after adding the thandai powder to incorporate the flavors. Turn off the flame and continue stirring for a few moments to ensure the saffron's color fully develops and blends into the kheer. Garnish the healthy Thandai Kheer with pistachio, rose petals, and saffron threads. Chill in the refrigerator before serving.

• Store leftover thandai powder in an airtight container for future use in thandai milk, ice cream, cakes, muffins, rabri, or chocolates.

• If white pepper is unavailable, black pepper can be used as a substitute.

• For a more vibrant yellow color, add saffron threads directly to the kheer while it is cooking.

• Ready-made thandai powder or paste can be used if you prefer not to make it from scratch.

• Use different nuts like pistachios or walnuts for varied flavor and texture.

• Adjust the amount of sugar according to your preference.