Thandai Mousse | Holi Special Dessert Recipe

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Pour milk in a deep pan and add sugar, cashewnuts, almonds, pista, cardamom, peppercorn, saunf, watermelon deeds, cucumber seeds, khus khius, cinnamon, nutmeg. Saffron and bring it to a boil. Reduce heat and cook for 3mins.
Remove from heat and then add it to the mixer jar and blend it to a complete paste. Remove strain and keep aside.

In a clean bowl add cream, cream cheese and sugar. Lightly whip it and keep aside/

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Chop the white chocolate and place it over a double boiler over the gas stove. Once the chocolate melts remove from heat and add thandai mix, whipped cream and gently mix them up.
Refrigerate them for half hour before use.
In the meantime add flour, sugar, butter and cardamom in a MG and using the pulse mode grind it to make a crumble. Remove this to a pan and on low heat cook it for 5-7mins, stirring it continuously. Once the flour gets crunchy remove and let it cool.

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For assembling the thandai mousse pipe a little quantity of the mousee in a glass and then sprinkle some of the crunchy crumble and then repeat the same till it fills the glass.
Garnish it with some chopped nuts and serve it cold or chilled.