Thandai Mousse with Kala Jamun

About Thandai Mousse with Kala Jamun

Ingredients

• 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

How to Make Thandai Mousse with Kala Jamun (Stepwise Photos)

Method

1. 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.
2. Halve the kala jamuns and keep in a bowl.
3. 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.
4. Top with some whipped cream, kala jamun halves, pistachios and sprinkle a couple of saffron strands. Chill in the refrigerator before serving.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps