Thandai Mousse Gulab Jamun Cups

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Say hello to my new favorite festive recipe – Thandai Mousse Gulab Jamun Cups. This Indian fusion dessert is a fresh spin on the traditional Thandai that is layered with cookie crumbs, mousse, and Gulab Jamuns. It’s everything you will ever wish for in a dessert. 

So join me in the kitchen to create a festival of flavors that is just perfect for any joyous occasion.

If you are a fan of fusion recipes, then my dear friend, you are in for a treat.

Just like my Gulab Jamun rose tart, paan Pana cotta, and Gulkand filled rose ladoos, today’s recipe is the perfect fusion of two wondrous sweets: Thandai + Mousse, where the evergreen thandai powder is infused into a creamy and fluffy mousse.

But wait, the goodness doesn’t end here; I have elevated this dessert to a whole new level with the addition of Gulab Jamuns, creating a decadent sweet that screams Indian flavors and tastes best when served and shared with the entire family!

Holi – India’s colorful festival is around the corner and is famous for its Thandai drink and lip-smacking dessert recipes. No Holi party or get-together is complete without Thandai; Holi and Thandai are like a match made in heaven.

Therefore, this year, I intend to surprise my guests with a delicious twist on the classic thandai that I love to call Thandai Mousse Gulab Jamun Cups!

About Thandai Mousse Gulab Jamun cups

For those unfamiliar with the term, Thandai is a milk-based refreshing drink that is prepared with a blend of spices and nuts that acts as a natural coolant, helps control acidity, aids digestion, and cools you down on a hot summer day. Our mousse is flavored with this thandai mix. 

Gulab Jamun is a well-liked deep-fried Indian sweet made with milk solids and is later flavored with cardamom + saffron-infused sugar syrup.

When fused, it creates an extremely flavorsome dessert that is just perfect for Holi!

Because of the myriad textures and flavors in this recipe, I had a tough time naming this particular recipe.

I know it looks straightforward; it has thandai, gulab jamuns, and mousse, but it wasn’t easy to assemble all these in a name. 

I came up with all the possibilities – Gulab jamun in Thandai mousse, Thandai Gulab Jamun Mousse cups, Gulab jamun thandai mousse cups, thandai mousse cookie cups, Thandai Gulab Jamun Mousse, and finally settled with Thandai Mousse Gulab Jamun Cups as these cups are made up of thandai mousse that has pieces of gulab jamuns nestled inside them. 

You are going to love Thandai Mousse Gulab Jamun Cups as they –

  • Extremely easy to make,
  • No-bake
  • Eggless
  • Rich-n-velvety,
  • Amazingly addictive, and
  • A flavorsome recipe that will melt in your mouth with every bite.

Furthermore, this DIY recipe cup is a fun gift idea for friends and family! Wrap each cup in colorful plastic wraps, hang a label, arrange in a tray filled with confetti, and give your dear ones a gift from the heart 💕.

Ingredients for Thandai Mousse Gulab Jamun cups

The idea of merging thandai powder with mousse and gulab jamun floated on my mind for quite some time.

The initial plan was to make a mousse pie but then switched to individual Thandai mousse cups as they are portion-controlled and easy-to-serve.

» Base layer – The base layer for Thandai Mousse Gulab Jamun cups is made up of cookie crumbs, butter and flavored with thandai powder.

» Mousse Layer – This layer is made up of cream cheese and heavy whipping cream. The star ingredient for this recipe is Thandai powder. This mousse is flavored with thandai powder, cardamom essence, and thandai powder. 

This powder is readily available in your nearby Indian stores. If you can’t find one, you can make thandai powder at home

» Fillers – The sliced pieces of Gulab jamun in the center of each thandai mousse do wonders to balance out the sweetness and counteract the mild spiciness of the thandai mousse. It’s THE perfect balance of sweet and spice. 

So grab your apron, ladies, as we are making something extraordinary today for the upcoming festive season! 

How to make Thandai Mousse Gulab Jamun Cups Cups?

Step 1 –  Cream Cheese Thandai Mousse

Assemble cream cheese, saffron mix, and powdered sugar in a mixing bowl. 

PROTIP – Make sure the cream cheese is at room temperature before you start mixing it with other ingredients.

Process the mixture for 30 seconds or until smooth and lump-free. Pour in whipping cream and thandai mix. Beat at medium speed for 5-6 minutes until soft peaks are formed. Set aside in the refrigerator to chill.

Drain the gulab jamuns from the syrup, slice them in halves, and set them aside.

Step 2 – Cookie layer

Crush the cookies to fine crumbs in a food processor. Another way is to put the cookies in a ziplock bag and crush them using a rolling pin. Transfer the crushed cookies to a bowl. Add thandai mix to it and mix.

Add melted butter and mix until the crushed cookies attain a grainy texture.

Take your serving glass and spoon the cookie crumb mix at the bottom of each cup. Press the crumbs into the bottom of the cups with the back of a spoon or shot glass.

Step 3 – Assemble the Thandai Mousse Gulab Jamun Cups

Add a generous layer of sliced gulab jamun on top of the cookie layer. Pipe the thandai mousse over the gulab jamuns.

Top the thandai mouse with yet another layer of sliced gulab jamuns and finish it off with a final swirl of Thandai mousse.

Garnish with crushed pistachios, dried rose petals (edible), and gulab jamun. Wrap the mousse glasses with plastic wrap and chill for 1-2 hours.

Once chilled, decorate the chilled cups with dried rose petals, gulab jamun, slivered nuts, and serve!

Recipe Tips and Variations 

» To speed up the process, you can use store-bought Gulab jamuns. Make sure to drain the excess syrup from the gulab jamuns. Always use chilled Gulab jamuns for the mousse cups. 

» The serving glass that I have used for my Thandai Mousse Gulab Jamun Cups are 5 ounces. I would recommend sticking to this size for each serving. 

» I have used sugar-free Marie cookies. But feel free to use any egg-free cookies you have on hand. 

» Thandai powder can be swapped with two teaspoons of thandai syrup. Make sure you add that to the mousse. 

» To replicate the texture of cream cheese that will give you the same velvety and smooth finish, swap it with an equal amount of greek yogurt. 

» Most mousse recipe uses a stabilizing agent to set like agar-agar, cornflour, or gelatin, but this one is different. This recipe is somewhere between a whipped cream consistency – thick yet light, fluffy, and once chilled, it becomes more firm and stable.  

A perfect Make-ahead recipe!

This crowd-friendly Thandai mousse cup can be made in advance. Prepare the thandai mousse and gulab jamun and store them separately in the fridge.

The flavor of thandai mousse will intensify overnight in the refrigerator, and the mousse will hold its texture pretty well for 2-3 days in the fridge. Likewise, Gulab Jamun will stay well for 2 weeks in the refrigerator in an airtight container.

On the day of serving, combine the ingredients in the sequence listed below and serve chilled. 

Storage!

The leftover layered mousse cups will stay well in the fridge for 2-3 days. Make sure you cover the gulab jamun mousse cups with plastic wraps to prevent drying.

I wish you all a very happy and colorful Holi and encourage you to treat your guests this Holi with these Thandai Mousse Gulab Jamun Cups.

Let Me Know What You Think!

Should you make this recipe or any variation of it, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

Craving for more, try some other delicious desserts 

  • Thandai Recipe
  • Pista Burfi
  • Gulab Jamun yogurt tart
  • Gulkand stuffed Rose ladoo
  • Gujiya Recipe
Have you tried this recipe?
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Thandai Mousse Gulab Jamun Cups

Author : Ruchi
Today’s recipe is a fresh spin on the traditional Thandai that is layered with cookie crumbs, mousse, and Gulab Jamuns. A yummy and delicious treat that is just perfect for the festive season!

5 from 13 votes
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Prep Time 25 mins
Cook Time 1 hr
Resting Time 1 hr
Total Time 1 hr 25 mins

Course Dessert
Cuisine Indian

Servings 4
Calories 586 kcal

INGREDIENTS

 

FOR THE CRUST

  • ¾ cup Eggless Cookies
  • 2 tablespoons Unsalted Butter
  • tablespoons Thandai Powder

CENTER LAYER

  • 8 pieces of Gulab Jamun (rinse the syrup from the gulab jamuns)

MOUSSE LAYER

  • 8 oz Cream Cheese (at room temperature)
  • ¾ cup Powdered Sugar
  • 1 cup Heavy Whipping Cream ( use cold and straight out of the fridge)
  • 1 teaspoon Saffron strands
  • ½ teaspoon Cardamom Essence
  • 3 tablespoons Thandai powder

GARNISH

  • Gulab Jamun
  • Dried Rose Petals
  • Slivered Almonds and Pistachios

THANDAI POWDER

INSTRUCTIONS

 

  • Pour 1 tablespoon warm milk in a bowl, add 1 teaspoon crushed saffron to it. Mix it well. Let it rest for a minute. 

THANDAI MIX

  • Combine all the ingredients listed under the thandai mix in a blender/grinder.
  • Pulse until the thandai mixture has a powdery consistency similar to that of a confectioners' sugar. Set it aside. 

PREPARE THANDAI MOUSSE

  • Assemble cream cheese, saffron mix, and powdered sugar in a mixing bowl.

    TIP – Make sure the cream cheese is at room temperature before you start mixing it with other ingredients.

  • Process the mixture for 30 seconds or until smooth and lump-free. Pour in whipping cream and thandai mix.
  • Beat at medium speed for 5-6 minutes until soft peaks are formed. Set aside in the refrigerator to chill.
  • Drain the gulab jamuns from the syrup, slice them in halves, and set them aside.

COOKIE BASE

  • Crush the cookies to fine crumbs in a food processor. Another way is to put the cookies in a ziplock bag and crush them using a rolling pin.
  • Transfer the crushed cookies to a bowl. Add thandai mix to it and mix.

  • Add melted butter and mix until the crushed cookies attain a grainy texture.
  • Take your serving glass and spoon the cookie crumb mix at the bottom of each cup. Press the crumbs into the bottom of the cups with the back of a spoon or shot glass.
  • Add a generous layer of sliced gulab jamun on top of the cookie layer.
  • Pipe the thandai mousse over the gulab jamuns.
  • Top the thandai mouse with yet another layer of sliced gulab jamuns and finish it off with a final swirl of Thandai mousse.
  • Garnish with crushed pistachios, dried rose petals (edible), and gulab jamun.
  • Cover the cups with plastic wrap and set them in the refrigerator to set.
  • Serve them chilled.

RECIPE NOTES

 

It’s always fun to experiment, so here are some variations that you can try!

» Cream cheese can be swapped with thick hung yogurt.

 

» This recipe is alcohol-free, but if you wish, feel free to add a few drops, your favorite alcohol to the thandai mousse.

 

» This recipe is perfectly sweetened, but if it’s too sweet for you, then try swapping gulab-jamuns for fresh fruits.

 

» Thinking of serving it to a large group, buy small cocktail cups. Layer with cookie crumbs, one gulab jamun, thandai mousse, and serve. Individual servings are the best. 

 

» Chilled mousse tastes good. Therefore, I recommend keeping the cups in the fridge for an hour.

 

» Store-bought gulab jamuns will work great too. Just make sure to rinse the extra syrup off the jamuns.

 

» These cups can be made a day in advance. Simply fill your cups with everything and chill in the fridge. Since these cups are irresistibly addictive, I recommend you have some extras on hand as they will be gone soon. 😋😋

 

This Holi, amaze your family and friend with this showstopper thandai mousse cups!

 

NUTRITION

Calories: 586kcal | Carbohydrates: 30g | Protein: 6g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 167mg | Sodium: 245mg | Potassium: 235mg | Sugar: 27g | Vitamin A: 1890IU | Vitamin C: 1.1mg | Calcium: 171mg | Iron: 0.2mg

Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!

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