Here is a mousse with a desi dimension to it! thandai mousse would be appropriate for occasions like holi and other indian festivals or get-togethers. The rich ingredients like almonds, khus-khus and cardamom that are present in the thandai syrup give a slightly spicy touch to this mousse. This recipe uses readymade thandai syrup, but in rajasthan, the spices are ground freshly using a mortar and pestle every time thandai is made.
2 tbsp thandai syrup , readily available in the market 5 gms agar-agar (china grass) , blended into a smooth powder 1 cup milk 2 tbsp sugar 3/4 cup whipped cream 1/2 tsp lemon juice
For The Garnish a few pistachios a few saffron (kesar) strands
Method 1. Combine the agar-agar, 1/2 cup of water and milk in a deep pan and bring to boil, while stirring continuously. 2. Add the sugar and thandai syrup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. 3. Remove from the flame and strain the mixture using a sieve. 4. Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation. 5. Add the whipped cream and fold gently. 6. Add the lemon juice and fold gently. 7. Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets. 8.Garnish with pistachios and saffron and serve chilled