Loading...

थंडाई मूस (Thandai Mousse / Vegetarian Eggless Dessert with Nuts Recipe) by Tarla Dalal

17,419 views

Loading...

Loading...

Transcript

The interactive transcript could not be loaded.

Loading...

Loading...

Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Aug 3, 2012

Thandai Mousse, mousse with a desi dimension!!
Recipe link : http://www.tarladalal.com/Thandai-Mou...

Subscribe : http://goo.gl/omhUio

Tarla Dalal App: http://www.tarladalal.com/free-recipe...
Facebook: http://www.facebook.com/pages/TarlaDa...
YouTube Channel: http://www.youtube.com/user/TarlaDala...
Pinterest: http://www.pinterest.com/tarladalal/
Google Plus: https://plus.google.com/1078836208487...
Twitter: https://twitter.com/Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/

Thandai Mousse

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.

Setting Time: 3 hours
Preparation Time: 5 minutes
Cooking Time: 7 minutes
Makes 2 glasses

Ingredients

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

Loading...

Advertisement
to add this to Watch Later

Add to

Loading playlists...