Thandai Flavoured Mousse – Holi Special

Holi,or the Festival of Colours is here. Though I am not a big fan of this festival because of various reasons, and I would always prefer observing it from a distance, however I like the vibrant and colorful spirit of this otherwise beautiful festival of India. Our very own ‘Apna Bollywood’ Movies are full of Holi sequences with the most rhythmic songs and dance in the world and I like those songs as well, but again, as I have mentioned earlier,  from a distance. Now, being an Indian and that too a true blue bong, no festival is complete without the mention of food and drinks and Holi is obviously not an exception. So, Holi celebration is incomplete without a glass of thandai, which is a milk and nut based thirst-quencher, very tasty and cooling and a perfect mood setter for playing colours.
Last year I made a traditional Thandai, the recipe of which can be found here. However, this year I made the same Thandai with a twist and it become a MOUSSE ,, Yeyyyy !!!

Thandai Mousse
Thandai Mousse

Thandai Mousse Preparation – The Ingredients

  • Almonds – 20
  • Cashewnut – 15
  • Poppy Seeds – 3 tbsp
  • Black Pepper corn – 1 tsp
  • Orange Jelly crystals – 2 tsp
  • Orange Essence – few drops

  • Rose Water – few drops
  • milk – 1.5 cup
  • Powdered sugar – 3 tbsp, as per taste
  • Beaten whipped cream – 1 cup
  • saffron strands as reqd
  • Cardamom powder – a fat pinch

Thandai Mousse Preparation – The method:

Soak the nuts in water for 30 minutes, then peel the almond. Mix poppy seeds, black pepper corn and grind to a fine paste. Add little water if required.

Combine Jelly crystals,, 1/2 cup water and milk in a deep pan and bring it to boil, stirring continuously. Add the sugar and the nut etc paste, mix well and cook on a medium flame for about a minute or two, stirring continuously.

Remove from the flame and let the mixture cool and thicken. Whisk the mixture vigorously to avoid any lumps. Add the beaten whipped cream and a few drops of orange essence to the mixture. Fold in gently. I have added few drops of rose water as well.
Pour equal quantity of mixture in glasses and refrigerate for at least 2-3 hours or till it sets.
Sprinkle cardamom powder on the top. Garnish with saffron strands and serve chilled.

Thandai Mousse
Thandai Mousse
Thandai Mousse
Thandai Mousse