Recipe for Holi: Guide to making eggless Thandai mousse shots
A contemporary take on a drink usually served during the Indian festival of colours - Holi
Spring is here and so are the sweet aromas of fresh flowers, longer days and pleasant temperatures. There are many reasons to look forward to spring and one of the major ones is the Indian festival of colours, known as Holi. It is tomorrow, and I have the perfect dessert for this festival or even otherwise.
What is Thandai?
If you have never heard of this drink and why it is so famous, here is all what you need to know. Thandai is a traditional Indian drink that is most popular in the northern region on India. It is most commonly served during the spring festival of Holi. It is a highly refreshing milk-based drink made with dried fruits, seeds, whole spices and rose petals. Packed with heaps of flavour, this rich drink has a cooling effect on the body, hence its name 'Thandai', which loosely translates to cool in Hindi.
It is made by blending together soaked nuts and spices, and then stirred in a glass of cold milk.
Thandai mousse
Thandai mousse is a contemporary take on your regular Thandai. This fusion dessert is eggless, gluten-free and extremely easy to make. The richness and the sweet, spiciness of the Thandai paste works really well as a mousse. All you need is some whipped cream for the airy texture, Thandai paste for the flavour, and agar powder to set it, giving it the signature mousse finish.
Preparation time - 10 minutes
Cooking time - 5 minutes
Setting time - 2 hours
Servings - 15 to 18 shot glasses
Ingredients
For the Thandai paste:
10 almonds
10 cashews
10 pistachios
1 1/2 tbsp fennel seeds
1 tbsp melon seeds
1/2-inch cinnamon stick
8 to 10 peppercorns
6 to 8 cardamon
8 to 10 rose petals
4 to 5 strands of saffron
For the mousse
150 ml milk
2 tbsp sugar (or to taste)
1/2 tsp agar agar powder
180 grams whipping cream (chilled)
*Note - If you use non-dairy, pre-sweetened whipping cream, you can skip the sugar completely.
Method
1. Soak the almonds, cashews, pistachios, melon seeds, fennel seeds, cinnamon, peppercorns, cardamom, rose petals and saffron in a bowl of hot water, for at least 2 hours.
2. Blend the soaked mixture, first to a coarse paste and then to a smooth paste, in a high-powered blender (add a little more water if needed).
3. Put the milk, agar agar, sugar and Thandai paste in a pan and bring it to a boil. Simmer the mixture for about a minute or until the mixture starts to thicken. Remove it from the heat and let it come to room temperature.
4. Meanwhile, put the whipping cream in a large bowl and whip it on medium speed, till it reaches soft peaks.
5. Add the Thandai mixture to the whipped cream and gently fold it in, using the cut and fold method. Make sure not to mix it vigorously, otherwise the cream will deflate.
6. Transfer the mousse into a piping bag and pipe it in shot glasses (or serving glasses of your choice). Chill it in the fridge for about 2 hours.
7. Garnish it with some dried rose leaves or nuts and serve chilled.
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