Holi is around the corner and Thandai is relished during this festival of colors. Sharing an easy and no bake recipe i.e., Thandai Mousse Cake! Hope you enjoy it and Happy Holi Everyone!!!
Also try: Gajar Halwa with Kesar Mousse, Kulfi Mousse with Blueberry Compote, Chocolate Mousse, Biscoff Dessert Cups, Black Forest Dessert Cups or Chocolate Mousse Cake Cups.
Course: Dessert
Cuisine: Indian
Servings: 8
Time: Preparation – 30 mins, Freezing – 6 hours or overnight, Total – 6 hours 30 mins.
Ingredients:
For Mousse Cake:
- Digestive Biscuits – 20
- Butter – 1/4 cup
- Whipping Cream – 2 cups
- Thandai Powder – 1/2 cup
- Condensed Milk – 1 cup
- Agar Agar Powder – 2 tsp
- Crushed Rose Petals for garnishing
- Crushed Pistachios for garnishing.
For Thandai Powder (yields about 3/4 cup powder):
- Almonds – 1/4 cup
- Cashews – 3 tbsp
- Fennel Seeds – 1 tbsp
- Poppy Seeds – 1 tbsp
- Dried Rose Petals – 1 tbsp
- Black Peppercorns – 1/2 tsp
- Cardamom Pods – 15
- Saffron Threads about a pinch or 1/8 tsp.
PS: 1 Cup = 250 ML.
How to make Thandai Mousse Cake:
-
Take a grinding jar and add all of the ingredients for the thandai powder. Grind to make a smooth powder. Keep aside
- Grease a 9 inch springform tin with butter and keep aside
- Add biscuits to a food processor and blend to get a fine consistency. Add butter and blend again to get the wet sand texture
- Transfer it into the prepared tin and press down gently to form an even layer. Keep it in the refrigerator
- Take a big mixing bowl and add whipping cream, beat with a hand mixer or a big whisk until you get a stiff peak
- Add condensed milk, thandai powder and agar agar powder. Mix gently with a spoon or by using the hand mixer for a few secs. Thandai Mousse is ready
- Now spread thandai mousse over the biscuit base in the tin and form an even layer
- Garnish with some crushed pistachios and rose petals. Refrigerate for 6 hours or overnight
- Your Thandai Mousse Cake is ready. Slice and enjoy!
A Plate of Happiness 