Prep Time: 25 Min
Cook Time: 60 Min
Combine all the ingredients listed under the thandai mix in a blender. Pulse until the thandai mixture has a powdery consistency.
Assemble cream cheese, saffron mix, and powdered sugar in a mixing bowl. Beat at medium speed for 5-6 minutes until soft peaks are formed.
Crush the cookies to fine crumbs in a food processor. Add melted butter, Thandai mix, and mix until the crushed cookies attain a grainy texture.
Take a serving glass and spoon the cookie crumb mix at the bottom of each cup. Add a generous layer of sliced gulab jamun on top and pipe the thandai mousse over the gulab jamuns.