Thandai Mousse | Holi Special Dessert Recipe
Thandai Mousse is a creative fusion dessert that blends the traditional flavors of Holi-special Thandai with the creamy texture of mousse. This chilled treat is made by infusing whipped cream or mousse base with aromatic Thandai spice mix, which typically includes fennel, rose petals, pepper, cardamom, and saffron. Light, airy, and full of festive essence, Thandai Mousse is a modern twist perfect for celebrating Holi with a touch of elegance and tradition.
Ingredients
For Thandai Paste
- Milk (दूध) – 500ml
- Fennel Seeds (सॉंफ़) – ¾ tbsp
- Cardamom (इलाइची) – 5 nos
- Cinnamon, 1” piece (दालचीनी) – 1 no
- Peppercorns (काली मिर्च) – 5 nos
- Nutmeg Powder (जायफल) – ¼ tsp
- Pista (पिस्ता)– 10-12 nos
- Cashew nuts (काजू)– 6-8 nos
- Almonds (बादाम)– 6-8 nos
- Khus Khus (खस खस) – 1 tbsp
- Watermelon seeds (मगज) – 1 tbsp
- Melon seeds (खरबूजे के बीज) – 1 tbsp
- Sugar (चीनी) – ½ cup
- Saffron, soaked (केसर)– a generous pinch
- Rose Water (गुलाब जल) – 1 tbsp
For Mousse
- Whipping cream (व्हिप्पिंग क्रीम) – 1 cup/200 ml
- White chocolate (सफ़ेद चॉकलेट) – 175 gms/1 cup
- Yellow Food colour (पीला फ़ूड कलर) – few drops
For Crumble
- All Purpose Flour (मैदा)- 150 gms/1 cup+2 tbsp
- Butter (मक्खन) – 100gms/7 tbsp
- Vanilla extract (वैनिला एक्सट्रैक्ट) – few drops
- Sugar powdered (बूरा) – 85 gms/ ⅓ cup + 2 tbsp
Instructions
For Thandai Mix
- Pour milk in a deep pan and add sugar, cashewnuts, almonds, pista, cardamom, peppercorn, saunf, watermelon deeds, cucumber seeds, Khus Khus, cinnamon, nutmeg. Saffron and bring it to a boil. Reduce heat and cook for 3mins.Remove from heat and then add it to the mixer jar and blend it to a complete paste. Remove strain and keep aside.
For Whipping
- In a clean bowl add cream, cream cheese and sugar. Lightly whip it and keep aside/
For Mousse
- Chop the white chocolate and place it over a double boiler over the gas stove. Once the chocolate melts remove from heat and add thandai mix, whipped cream and gently mix them up. Refrigerate them for half hour before use. In the meantime, add flour, sugar, butter and cardamom in a MG and using the pulse mode grind it to make a crumble. Remove this to a pan and on low heat cook it for 5-7mins, stirring it continuously. Once the flour gets crunchy remove and let it cool.
To assemble
- For assembling the thandai mousse pipe a little quantity of the mousse in a glass and then sprinkle some of the crunchy crumble and then repeat the same till it fills the glass. Garnish it with some chopped nuts and serve it cold or chilled.
Tried this recipe?Let us know how it was!