Thandai Mousse : Holi Special Recipe

I know I know I am going a tad overboard with Holi recipes but then I am known to be like that, impulsive and going all the way when I start something, besides I made this for a Holi potluck and it was too good not to be shared with you folks. Remember I told you the party is in the weekend.

Thandai Mousse : Holi Special Recipe

So this weekend for the Holi bash make this as dessert and the compliments will be yours to take

Thandai Mousse : Holi Special Recipe

I know I know I am going a tad overboard with Holi recipes but then I am known to be like that, impulsive and going all the way when I start something, besides I made this for a Holi potluck and it was too good not to be shared with you folks. Remember I told you the party is in the weekend. So this...

Thandai Mousse

Summary

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  • Coursedessert
  • CuisineIndian
  • Yield4 s 4
  • Cooking Time10 minutesPT0H10M
  • Preparation Time10 minutesPT0H10M
  • Total Time20 minutesPT0H20M
  • Passive Time3 hours

Ingredients

White Chocolate
125gms
Coconut Milk
50 ml
Whipping Cream
1/2 cup
Thandai Powder
2 tbsps
Or
Thandai paste
2 tbsps
Small gulab jamun
12
Baileys (optional but strongly recomended)
1/4 cup
For the garnish
Pista flakes
1 tbsp
Almond flakes
1 tsp
Dry rose petals
2 tsps

Steps

  1. In a double boiler or a microwave, melt together chopped white chocolate and coconut milk. Mix the Thandai powder or paste, Baileys if using in it and set aside for cooling
  2. In a bowl of your stand mixer, whip the cream to soft peaks. I use both normal Amul cream or Amul whipping cream for this. The trick is to chill the cream enough and then cut the pack horizontally to drain all the liquid from it. You can buy some of the international whipping creams available at Natures Basket as well.
  3. Not gently fold the cream and chocolate mixture together.
  4. To assemble pour some of the mixture in the margarita glass till the glass is half full (use a piping cone if you are not confident on pouring with spoon). Place 2 small gulab jamuns cut in half and top up with some more mousse. Put one gulab jamun in the middle and then garnish with nuts and dry rose petals. Repeat for all 4-5 glasses. Chill for 3 hours before serving.

I have said this before and I say it again, I love fusion desserts. If done well they can shine so well. I remember 4 years ago I had launched a range called flavour bombs on Diwali with rabri cheesecake, pan & chocolate cupcakes and more. The whole thing was so well taken that it amazed me. The next two years, I did Flavour Bombs with Swati and we had so much fun discovering more flavours. Some of them people still order Diwali or no Diwali :)

So this Holi, try this and Thandai mousse to be different and if you do don't forget to share the compliments you got

Thandai Mousse : Holi Special Recipe

For thandai powder (from the instant thandai recipe) and thandai paste (from the traditional one) check out this post

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