Looking For Post-Holi Binge Ideas? This White Chocolate Thandai Mousse May Impress

It happens so rarely that a festival as big as Holi or Diwali is also accompanied with a weekend. This year, Holi fell on 18th March, Friday. Holi is the festival of colours. The Indian Holiday is also associated with many traditional delicacies, like Gujiyas, Dhai Bhallas and Thandais. Thandai is a cold beverage made with milk and Thandai mixture comprising spices and nuts, prepared lavishly during the festival.

This is officially the season of Thandai in the country, the temperatures are soaring, so beverages like Thandai, Shikanji and Sharbat can offer a sweet respite we are all looking for. But what if you can use the contents of these beverages to make an equally phenomenal desert?

Here’s presenting, white chocolate Thandai mousse with mixed berries and crumble, a tempting dessert recipe by chef Chekkera Muthanna of Taj, West End. In terms of flavour, you are in for a blast, it has the soothing goodness of Thandai, which is aptly undercut with the tartness of the berries. The white chocolate and oats crumble offer very contrasting, but very pleasing textures to the dessert.  

So without further ado, here’s the recipe you have been waiting for.  

White chocolate Thandai mousse with mixed berries and crumble


Oats Crumble

  • 100 gms Salted Butter
  • 80 gms Brown sugar
  • 60 gms flour
  • 60 gms Oatmeal

Thandai chocolate mousse

  • 100 ml Fresh Cream
  • 200 gms White Chocolate
  • 2 tbsp Thandai Syrup
  • 150 ml Heavy Whipping Cream

Fresh Berries

  • 5 no.Fresh Blackberries
  • 5 no. Fresh Raspberries
  • 10 no. fresh Blueberries.
  • 5 whole strawberries ( cut into slices)



  1. Cut the butter into cubes
  2. Mix with Brown sugar, flour and oatmeal
  3. Blend in a food processor
  4. Bake on a tray with parchment at 180C for 10 minutes until golden brown
  5. Allow it to cool

White chocolate Thandai mousse

  1. Chop the white chocolate into small pieces. Keep aside.
  2. Heat the fresh cream in a heavy bottom pan on a slow flame. Stir occasionally, to ensure the cream is not burnt.  When it just begins to boil add the chopped white chocolate.
  3. Stir constantly and let the white chocolate melt completely and mix well with the cream. Ensure that no lumps are formed.
  4. Once the chocolate melts take it out in a separate bowl. Let it cool down.
  5. Add the thandai syrup in the chocolate ganache. Mix well and ensure it is evenly mixed with the melted chocolate. Keep aside.
  6. In a chilled bowl beat the heavy whipping cream till it increases in volume  
  7. Once the cream is whipped add the white chocolate-thandai syrup mixture with a rubber spatula
  8. Set aside


  1. In a bowl sprinkle the Oats crumble on the base
  2. Arrange the sliced strawberries on the crumble  
  3. Now with the help of a spoon pour the mixture so that it covers the strawberries
  4. Repeat the process but instead of strawberries add the Blueberries, Raspberries and Blackberries  
  5. Top with the remaining mousse
  6. Garnish with White chocolate shaving with berries and mint leaf
  7. Chill for 4 – 5 hours or overnight before serving