Thandai Mousse | How to make Thandai Mousse

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By Manisha Goyal
Created on 20th Aug 2015
  • Thandai Mousse, How to make Thandai Mousse
Thandai Mousseby Manisha Goyal
  • Thandai Mousse | How to make Thandai Mousse (4 likes)

  • 0 reviews
    Rate It!
  • By Manisha Goyal
    Created on 20th Aug 2015

About Thandai Mousse

Holi celebrations are incomplete without a glass of thandai. It is embedded in the tradition of Holi. This milk based thirst-quencher is tasty and cooling and perfect mood setter for playing colours. So let us get ready for a holi party with an easy to make recipe of Thandai with a twist. IT'S A MOUSSE!!! MOUSSE is a sweetened dessert with whipped cream as a base, often stabilised with china grass and chilled in a mould

Thandai Mousse, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Thandai Mousse is just mouth-watering. This amazing recipe is provided by Manisha Goyal. Be it kids or adults, no one can resist this delicious dish. How to make Thandai Mousse is a question which arises in people's mind quite often. So, this simple step by step Thandai Mousse recipe by Manisha Goyal. Thandai Mousse can even be tried by beginners. A few secret ingredients in Thandai Mousse just makes it the way it is served in restaurants. Thandai Mousse can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Thandai Mousse.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Thandai Mousse

Ingredients to make Thandai Mousse

  • 3 tbps - Thandai syrup readily available
  • 8 gms - china grass
  • 1.5 cup - milk
  • 3 tbsp - sugar
  • 1 cup - beaten whipped cream
  • 1/2 tsp - orange/ lemon juice
  • orange/ lemon zest
  • saffron strands as reqd
  • few drops of orange colour
  • silvered alomnds
  • choco chips

How to make Thandai Mousse

  1. Heat a pan and add china grass, 1/2 cup water and milk and bring it to boil, stirring continuously.
  2. Add sugar and the thandai syrup, mix well and cook on a medium flame for about 2-3 mins, stirring continuously.
  3. Remove from the heat and strain the mixture using a sieve.
  4. Let the mixture cool and thicken. Whisk the mixture vigorously to avoid any lumps.
  5. Add the beaten whipped cream and a few drops of colour to the mixture. Fold in gently.
  6. Add the zest, juice, choco chips, silvered almonds and saffron strands and fold gently.
  7. Pour equal quantity of mixture in glasses and refrigerate for at least 2-3 hours.
  8. Garnish with choco chips and saffron strands

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