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!!!
- 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
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.