Thandai Mousse with Kala Jamun

Thandai Mousse with Kala Jamun

From   Tea Time

Prep: 2 hours

Cook: 5 minutes

Method: Easy

Course: Dessert

Type: Gujarati

Thandai, a drink often served during the festival of Holi, has been turned into a mousse


  • White chocolate, roughly chopped 1 cup
  • Fresh cream ¼ cup
  • Whipped cream ½ cup for topping
  • Thandai powder 1 tbsp
  • Mini kala jamuns 16
  • Pistachios, chopped 1 tbsp
  • Saffron a few strands


  • Heat cream and white chocolate in a non-stick pan, stirring till the chocolate melts. Fold in whipped cream and thandai powder and mix well. Fill a piping bag with this mixture.
  • Halve the kala jamuns and keep in a bowl.
  • Pipe the thandai mousse into serving glasses till half full, keep 4 kala jamun halves on it and fill up the glasses with more thandai mousse.
  • Top with some whipped cream, kala jamun halves, pistachios and sprinkle a couple of saffron strands. Chill in the refrigerator before serving.