Eggless Thandai mousse trifle is a colourful Holi dessert. It can be made with Thandai Sryrup or Homemade Thandai Powder.

Know More about the 12 Amazing Health Benefits of Homemade Thandai here

12 Amazing Health Benefits of Homemade Thandai – Why you MUST drink Homemade Thandai on Holi?

Get the Full Recipe of Indian Superfood – Homemade Thandai Powder here and use it in Desserts, Milkshakes and on top of Ice Cream!

 

Kriti Saxena
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Kriti Saxena

Author at FoodmantraTV
A food journalist and researcher. Food, for me, is therapy, emotional and physical. Like you, I was born to eat, I ended up learning how to cook because I love to eat. I use natural foods to make easy, tasty food. Together, let's try to balance what we WANT to eat versus what is good for our body and mind.
Kriti Saxena
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Eggless Thandai Mousse Trifle
Eggless Thandai mousse trifle is a colourful Holi dessert. It can be made with Thandai Sryrup or Homemade Thandai Powder. Homemade Thandai powder has tons of Health Benefits. Read more here http://foodmantra.in/recipe/homemade-thandai-health-benefits/
Eggless Thandai Mousse
Course Sweets
Cuisine Contemporary, Indian
Prep Time 10 mins
Cook Time 10 mins
Passive Time 30 mins
Servings
mousse
Ingredients
Course Sweets
Cuisine Contemporary, Indian
Prep Time 10 mins
Cook Time 10 mins
Passive Time 30 mins
Servings
mousse
Ingredients
Eggless Thandai Mousse
Instructions
  1. Mix cold milk with Thandai powder in a pan.
  2. Heat up the mix and allow it to thicken till it coats the back of a wooden spoon.
  3. Soak 1 tsp of gelatin powder in 1 tbs of water for 5 minutes.
  4. Add gelatin to the warm Thandai mixture and mix well. Allow it to cool in the refrigerator for 10 minutes.
  5. Grind biscuits with butter to a fine powder. Add a spoon full of mixture on the bottom of a cookie cutter or the to the bottom of the glass in which you wish to set the mousse. Flatten the base to about 1 cm in thickness and even it out well. Refrigerate.
  6. In a bowl, whisk whipping cream until it is light and fluffy. It should form soft peaks when the whisk is lifted.
  7. Fold the whipped cream into the mousse. Layer the mousse on top of the biscuit base layer. Set in the refrigerator for 10 minutes.
  8. In a pan, add 1/2 cup water to 1 tbs watermelon jelly and heat. Cool it for 5 minutes.
  9. Pour the jelly on top of the mousse layer. Set for 10 minutes.
  10. Garnish with chopped cucumber and watermelon.
  11. Serve Chilled.
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