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
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.
Not gently fold the cream and chocolate mixture together.
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.
Notes
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!If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
