Thandai mousse

Thandai Mousse

In my previous article I have given the recipe of Thandai Masala and Thandai. But in this article our traditional thandai will get a fusion look. That is Thandai Mousse.

Mousse is a French dish which is soft prepared food. Sometimes it is light and sometimes it is creamy and thick. There are sweet and Savory varieties of mousse.  It is generally served chilled. Here I am giving an eggless version of mousse.

The spices of thandai nad creaminess of cream gives a beautiful textured mousse. This is a delightful dessert. This can be a star in any holi party. It can be prepared beforehand and served chilled.

Milk- 1cup

Thandai Masala- 3tbsp

Sugar- 2tbsp

Agar-Agar- 3tbsp

Water- 1/2cup

Amul Cream- 1pkt

Icing Sugar- 2tbsp

Chopped Cashew- 1tbsp

Saffron- few attends.

Keep a bowl and whisk rod in fridge to whip cream.

In a small bowl add agar- agar and water. Soak it for 15 mins. Then keep it on gas and let the agar agar melt.

In a sauce pan add milk and sugar and mix. Keep it on gas let the sugar melt in. Then switch off the gas and let it cool down a bit. Then add 3tbsp of thandai masala and mix properly.

Now add the melted agar agar to it. Keep aside.

Whip the Amul cream up to soft peaks by adding 2tbsp of icing sugar.

Then mix the whipped cream to the prepared thandai and mix it. It should be mixed in light hands. And also it should be mixed in two batches.

Pour the prepared mousse in individual bowls and keep in fridge for 3 to 4 hours or up to set.

When it's ready garnish with chopped cashew nuts and saffron and serve chilled.

Thandai Masala Powder And Thandai

Thandai Masala 

Thandai, whose other name is sardai, is an Indian milk based cold drink. Apart from milk and sugar, this dish contains almond, cashew, pistachio, fennel, black pepper, poppy seeds and some other things too. It is prepared during maha sivaratri or boli festival. There are variations of this dish too.

The main Ingredient of this cold drink is it's masala. It is available in market in northern part of India. But being in south India getting this masala is bit difficult. And also preparing masala at home is always good. Every year before boli I used to prepare thandai Masala and store for some days. It can be prepared and stored any time of a year.

It is a very healthy drink. It has beautiful health benefits. It enhances energy in body. It is good for digestion and also has cooling effect on body. Thandai also boosts immunity power during season change

Here is the recipe of Thandai Masala

Almond- 1/4cup

Cashew- 1/4cup

Pistachio- 1/4cup

Melon Seeds- 1/2cup

Saunf (fennel)- 1 1/2tsp

Poppy Seeds- 1 1/2tsp

Black pepper- 2tbsp

Rose Petals- 10 to 15

Saffron- 1/2tsp

Clean all the nuts. In a pan add nuts and dry roast them. Keep aside and lei it cool down.

In the same pan add saunf and dry roast and keep aside with nuts.

Again dry roast poppy seeds and black pepper separately. Keep aside. Let everything cool down completely.

Put everything in the blender jar. Also add rose petals and saffron to it. Make a smooth powder.  

Keep this in an air tight container to retain it's flavour.

Thandai

Cold Milk- 3/4cup

Sugar/ Honey- 3tbsp 

As per the taste

Thandai Masala- 2tbsp

Ice cubes- 5 to 6

In a blender jar add milk, sugar, ice cubes and thandai  Masala and blend it properly. It will be forthy and creamy.

Pour this in glass and garnish this with rose petals, crushed ice cubes and chopped almond. But I kept it simple with saffron only.