Thandai Cheesecake Mousse is a unique fusion dessert recipe for Holi. This amazing and easy dessert recipe is perfect for the festival of colors, celebrated as Holi in India.
Thandai Cheesecake Mousse is a brilliant fusion dessert recipe where a popular Indian drink especially made during Holi is combined with American Cheesecake flavors and both of these combine to form a quick Mousse which is a popular French delicacy.
So, this Brilliant fusion dessert works like a magic to combine all the colors of the world into one single dessert and that's what I love the most about this Thandai Cheesecake Mousse.
Hey everyone! Happy Holi.
For those of you who do not know about Holi, here's a brief explanation.
Holi is celebrated on the first full moon of the Spring Season in India. Holi is also known as the festival of colors as on this day, people celebrate by applying colors (gulal) on each other. While the days are marked by celebrations, music, dance, and playing with colors, the evenings are where people visit each other's place to wish good luck and prosperity to one another and also dine together to celebrate Holi.
Even if you've had remote access to Indian culture or Indian cuisine at some point in life, you must have seen pics of people drenched in colors. It's definitely a picture of theirs in Holi 🙂
I love to celebrate Holi with my friends, family, and neighbors. We host parties at our places and visit each other. We also gift each other homemade desserts and Indian sweets. It is such a fun night. 🙂
This Year, I have made this amazing fusion dessert - Thandai Cheesecake Mousse. Call it my Food Blogger mind but I love Fusion desserts and what's better than a Cheesecake Mousse that combines America with France and also, connects it to India with this very Indian "Thandai". You have a dessert which is not only delicious but so Internation 🙂
What is Thandai?
Well, "Thandai" is a drink that is typically made during Holi in India. Here milk is combined with a dry Thandai Paste and served cold.
The dry Thandai Paste is made by grinding the following-
- Poppy Seeds
- Melon Seeds
- Rose Petals /Rose Water
- Fennel Seeds
- Green Cardamom
So, all of this is ground very traditionally using a big mortar and pestle and then this is combined with warm milk. The milk is transferred from one glass to another to mix everything together. It's quite a dramatic scene and finally, this is served chilled.
Thandai is one of those special recipes which is particular to Holi only in India. This is extremely delicious and makes for a perfect festive drink. I like to make it for my fam every year 🙂
How to make Thandai Cheesecake Mousse?
Make the Thandai Paste:
So you start by making the Thandai Paste. Just pulse all the ingredients in a food processor and you will have the Thandai dry mix ready.
Combine this with Luke warm milk.
Stir to combine.
Make Saffron Milk:
To make the Saffron milk, combine few strands of Saffron with luke warm milk. Allow it to release the colors for a few seconds. Keep aside.
Make the lower crust
To make the lower crust of this Cheesecake Mousse, combine biscuit crumbs with melted butter and granulated sugar. Mix and keep aside
Make the Cheesecake filling
To make the Cheesecake filling-
Beat Cream Cheese until it gets creamy and soft
Add the Dry Thandai Paste, saffron milk, and the Thandai. Beat everything together until combined.
The final assemble is very easy-
The lower layer will be the crust. Place it at the bottom and press to even it out
Next, pour in the Cheesecake filling.
Top with some Rose Petals and allow this to chill in the refrigerator until served.
So, this is how you make this amazing Thandai Cheesecake Mousse Recipe. I hope you liked this recipe. If you happen to make this then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Thandai Cheesecake Mousse - Holi Dessert Recipe
For Thandai Paste
- 1 teaspoon Fennel Seeds
- 1 teaspoon Peppercorns
- 3-4 pods Cardamom Powder
- ½ CUP Almonds
- ½ CUP Cashew
- ½ cup Sugar
- ¼ CUP Poppy Seeds
- ¼ cup Melon Seeds
- ¼ cup Raisins
- 1 teaspoon Rose Water
For Cheesecake Mousse
- 8 oz Cream Cheese
- 1 cup Milk
- 8-10 strands Saffron
- 2 tablespoon Warm Milk
For Lower Crust
- 1 Cup Biscuits Crumbs Preferably cracker crumbs
- 1 tablespoon Melted Butter
- 1 tablespoon Granulated Sugar
- Make the lower crust by combining Biscuits with melted butter and granulated sugar.
- Make Thandai Paste by pulsing all the ingredients in a food processor.
- To make Thandai, mix this Dry Thandai Paste with warm milk. Stir to combine. Save some of the dry paste to use later.
- To make the Cheesecake filling, beat Cream Cheese until soft in a bowl. Mix in the dry Thandai Paste, and the Thandai. Beat until combined. Mix some luke warm milk with few strands of Saffron. Stir until the Saffron releases its color. Add this to the Cheesecake filling and beat until combined.
- Finally, to assemble the Cheesecake, make the lower crust by placing the Crumbs at the bottom. Pour the Cheesecake filling over it.Top with rose petals and refrigerate until you serve.