Holi Special – Decadent Thandai Mousse

Holi is a week away and I have been missing home like crazy. I am huge believer in making holiday special foods to ignite that festive mood. Food is something that helps you bring back fond memories of home and keeps that culture-connection going.

When you say Holi, the first thing that comes to your mind is colors. But for me- it's thandai. I had my first taste of this rich milky drink when I was twelve and ever since then it has become a holi staple for me. Holi is incomplete without Thandai, mutton and pua for me.

While other dishes that I make on holi are quite elaborate, I wanted to share an easy, delicious, thandai dessert that I tried a few weeks ago and IT WAS A HIT ! It is the perfect mashup of mousse and thandai. The creaminess and the aftertaste is pure divine. It just melts in your mouth. It is an ultimate glow up of thandai.

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Since, it was Holi special I made mine using thandai syrup, you can pretty much use any flavor. Mango would be ultimate I think!
If you feel the egg mixture aka the custard is too thick after boiling, feel free to add some more warm milk to thin it.
You can definitely swap out white sugar and use any sugar of your liking.
Using good quality white chocolate is key.
I used about 2tbsp of thandai syrup. It is okay to add more or less depending on your personal taste preference.