Holi is a week away and I have been missing home like crazy. I am huge believer in making holiday special foods to ignite that festive mood. Food is something that helps you bring back fond memories of home and keeps that culture-connection going.
When you say Holi, the first thing that comes to your mind is colors. But for me- it’s thandai. I had my first taste of this rich milky drink when I was twelve and ever since then it has become a holi staple for me. Holi is incomplete without Thandai, mutton and pua for me.
While other dishes that I make on holi are quite elaborate, I wanted to share an easy, delicious, thandai dessert that I tried a few weeks ago and IT WAS A HIT ! It is the perfect mashup of mousse and thandai. The creaminess and the aftertaste is pure divine. It just melts in your mouth. It is an ultimate glow up of thandai.
recipe tips
- Since, it was Holi special I made mine using thandai syrup, you can pretty much use any flavor. Mango would be ultimate I think!
- If you feel the egg mixture aka the custard is too thick after boiling, feel free to add some more warm milk to thin it.
- You can definitely swap out white sugar and use any sugar of your liking.
- Using good quality white chocolate is key.
- I used about 2tbsp of thandai syrup. It is okay to add more or less depending on your personal taste preference.
Thandai Mousse
Ingredients
- 2 egg yolks
- 2 tbsp sugar
- 2 tbsp cornstarch
- 1 cup milk
- 1 cup white chocolate chips
- 1/2 tsp gelatin
- 2 tbsp thandai syrup use more for a stronger taste
- 8-10 strands saffron in water
- 1 cup whipped cream
- pistachios, almonds, dried rose petals for garnishing
Instructions
- In a bowl add egg yolk, sugar and cornstarch. Mix till a smooth paste.
- In a pan heat milk till it boils.
- Once the milk is boiled add half of it to the egg mixture. Mix continuously to avoid scrambling.
- Once this mixture is all mixed add it to the remaining milk in the pan and mix well. Cook at a low heat till the mixture thickens and looks cooked.
- Next, add this egg mixture to a bowl which contains white chocolate. The heat will melt the chocolate instantly.
- Now add some saffron water, thandai syrup and gelatin. Mix well.
- Now add whipped cream to this mixture. Combine using a whisk.
- Serve in a glass or martini glass. Garnish with saffron strands, pistachios, almonds and dried rose petals.
- Serve chilled.
Video
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