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Recipe: Thandai mousse for Holi

The chef at The Leela Ambience Gurugram Hotel & Residences shares a modern recipe for the traditional gulab jamun and thandai
Gulab jamun and mawa cup cake with thandai mousse

The Telegraph   |     |   Published 09.03.20, 01:59 PM

Gulab jamun and mawa cup cake with thandai mousse

Ingredients

  • Butter -- 500 gm
  • Icing sugar -- 500 gm
  • Flour -- 400 gm
  • Egg -- 12 no
  • Baking powder -- 5 gm
  • Milk powder -- 125 gm
  • Milk -- 50 ml
  • Mawa -- 100 gm
  • Gulab jamun -- 500 gm


Thandai Mousse

  • Heavy cream -- 500 gm
  • White chocolate -- 250 gm
  • Thandai -- 1 bottle


Method

• Cream butter and sugar

• Add egg one by one. Add second egg only once the first one is well incorporated otherwise the mixture will curdle

• Add finely grated mawa, milk powder and milk and mix

• Sieve flour and baking powder and add this to the above batter.

• Pour batter in cupcake mould with a gulab jamun in centre.

• Keep it in refrigerator for few hours and then bake it at 170 degree for 18 minutes.

• Chill it

Thandai mousse:

• Boil half of cream and add white chocolate

• Add thandai and mix well

• Whip other half of cream

Put the mousse and cream on top of cup cake and serve.

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