It’s always nice to have traditional dishes isn’t it? Sometimes just a whiff of that lovely gajar halwa with desi ghee or that aromatic biryani is enough to take us back to our Grandma’s homes! But while those dishes will remain evergreen, it’s also fun to experiment and mix in elements of other cuisines. Especially if you’re trying to lure the next generation into trying them! So that’s why we have the perfect fusion dessert for Holi – Thandai Mousse! The classic thandai flavor is infused into a mousse, making it a one of a kind dish!

Healthy Thandai Mousse Recipe

Ingredients:

• 1 cup milk
• 3/4 cup fresh milk cream
• 5 grams agar agar powder
• 1 tablespoon thandai powder
• 2 tablespoon sugar
• Few strands of Saffron for garnishing
• Dried rose petals for garnishing
• Almond slivers for garnishing
• Pistachio slivers for garnishing

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Method:

1. Heat half a cup of water on a low flame. Add the agar agar powder to it, stirring continuously till dissolved completely. Turn off  the flame and keep aside for 10 minutes.

2. After 10 minutes, put the agar agar mix back on the flame and add milk. Add sugar followed by thandai powder, give a quick stir and allow the milk to boil.

3. The color of the milk will turn golden yellow as the thandai powder has saffron in it. Let the milk boil for another 2-3 minutes, stirring continuously.

4. Turn off the flame and allow the milk to cool down. Keep stirring the milk occasionally so that it does not set before we add the cream.

5. To whip the cream , take a broad vessel and add ice cubes to it. Place another bowl over it and add cream. Now with a wire whisker whip the cream until it is light and fluffy. You can do this earlier and refrigerate the cream till you need it.

6. Once the milk has cooled down, add the whipped cream and blend well. In case the milk gets set, just whisk it again to break the lumps and make it smooth.

7. Now scoop out the mix to the serving glasses or bowls .

8. Garnish with almond and pistachio slivers, dried rose petals and saffron strands. It is best served chilled after refrigerating for around 2 hours.

Now you have a refreshing and filling dessert that beats the heat and cools your soul! Agar agar is a vegetarian substitute for gelatin and helps the dessert to set properly. You can also use 3 tbsp thandai syrup instead of the powder, but cut down the quantity of sugar to 1 tbsp. Because of the nuts which can be a choking hazard, this dessert is recommended for kids around 2 years of age. From toddlers to grandparents, this is the perfect dessert for everyone!

Thandai Mousse

Thandai Mousse

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Course: Dessert

Cuisine: Indian

Prep Time: 2 hours hours

Cook Time: 10 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Servings: 2 large glasses

Author: Poonam

Ingredients

• 1 cup milk
• 3/4 cup fresh milk cream
• 5 grams agar agar powder
• 1 tablespoon thandai powder
• 2 tablespoon sugar
• Few strands of Saffron for garnishing
• Dried rose petals for garnishing
• Almond slivers for garnishing
• Pistachio slivers for garnishing.

Instructions

• Heat 1/2 cup water on low flame. Add 5 grams agar agar powder to it. Stir well and put off the flame. Keep aside for 10 minutes.
• After 10 minutes, turn on the flame and add milk to it.
• Add sugar followed by thandai powder. Give a quick stir and allow the milk to boil.
• The color of the milk will become golden yellow as the thandai powder has saffron in it.
• Let the milk boil for another 2-3 minutes, while continously stirring.
• Put off the flame and allow the milk to cool down as we cannot add cream to the hot milk. Keep stirring the milk occasionally so that it does not set before cooling.
• To whip the cream , take a broad vessel and add ice cubes to it. Place another bowl over it. Add cream to it. Now with a wire whisker whip the cream until it is light and fluffy. You may do this step before and keep the cream in fridge until use.
• Once the milk has cooled down , add the whipped cream to it and blend well. ( my milk got set very fast as the weather here was cool and i did not stir it while it cooled down , no worries if it happens though, we can whisk it again to break the lumps.)
• Now scoop out the mix to the serving glasses or bowls .
• Garnish with almond and pistachio slivers ,dried rose petals, and saffron strands.
• Refrigerate the Mousse for 2 hours before serving it.

Notes

You may use store bought thandai powder or thandai syrup for the flavor. If using syrup add 3 tablespoon syrup and reduce the sugar to 1 tablespoon. The thandai mousse is mildly sweet, you may add more sugar if you wish.