2 tbsp Thandai powder
100 g Dark or milk chocolate
1 cup Heavy cream
3 tbsp Cashew paste
2 tbsp Powdered sugar
¼ cup Milk
Chopped cashews & chocolate shavings
Take chocolate in a bowl, add heated milk over it and stir to make a smooth ganache.
Combine thandai powder and cashew paste in a bowl. Add the melted chocolate and mix well.
Whip the chilled heavy cream with powdered sugar. Fold in the thandai mixture.
Fill glasses or bowls with the mixture, freeze for 2 hours. Garnish with chopped nuts, chocolate shavings, and rose petals. Serve and enjoy.