It is native to India and is often associated with Maha Shivaratri and Holi Festival. Thandai is refreshing to drink especially for summer which acts as a body coolant too. I gave some twist to the regular thandai drink. I made Gulab Jamun in Thandai Mousse. The mousse is made with white chocolate and whipped cream. There is no egg or agar agar powder used in this recipe. Make this Gulab Jamun In Thandai Mousse and surprise your guests.
How to make Gulab Jamun In Thandai Mousse?
Thandai Paste
Soak poppy seeds, cashews, fennel seeds and magajtari seeds for 2 hours.
Take all the ingredient of thandai paste in a blender. Blend them very well using little water. Prepare a thick thandai paste. Keep it aside. For Mousse
In a pan, heat fresh cream for 2 minutes on medium flame.
Take White melting chocolate in another bowl. Add hot fresh cream into the white chocolate. White chocolate will start to melt. Mix until the chocolate melts.
Fold in the whipped cream and ¾ of the Thandai paste (you can add more paste if you wish to) into the white chocolate mixture. Let this mixture cool down for 15 minutes in freezer.
Fill the zip lock bags with mousse mixture. Make a big hole. Assemble
Take one glass. First place 3 gulab jamuns. Then Pipe in half thandai mousse. Put Gulab jamuns again in between and again pipe in the thaindai Mousse on it.
Top it with Gulab Jamun. Garnish it with saffron and pistachios.
Your Gulab Jamun In Thandai Mousse is ready. Serve it chilled.
