Thandai Mousse Gulab Jamun Cups

Instructions

1. 1

   Pour 1 tablespoon of warm milk into a bowl, and add 1 teaspoon of crushed saffron. Mix it well. Let it rest for a minute.

2. 2

   Combine all the ingredients listed under the thandai mix in a blender/grinder.

3. 3

   Pulse until the thandai mixture has a powdery consistency similar to that of a confectioners' sugar. Set it aside.

4. 4

   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.

5. 5

   Process the mixture for 30 seconds or until smooth and lump-free. Pour in whipping cream and thandai mix.

6. 6

   Beat at medium speed for 5-6 minutes until soft peaks are formed. Set aside in the refrigerator to chill.

7. 7

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

8. 8

   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.

9. 9

   Transfer the crushed cookies to a bowl. Add thandai mix to it and mix.

10. 10

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

11. 11

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

12. 12

    Add a generous layer of sliced gulab jamun on top of the cookie layer.

13. 13

    Pipe the thandai mousse over the gulab jamuns.

14. 14

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

15. 15

    Garnish with crushed pistachios, dried rose petals (edible), and gulab jamun.

16. 16

    Cover the cups with plastic wrap and set them in the refrigerator to set.

17. 17

    Serve them chilled.