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Thandai Mousse Topped With Rasgulla

Dedicated To my hubby
Thandai Mousse Topped With Rasgulla
Thandai Mousse Topped With Rasgulla
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeDesserts
  • Good for Lunch , Dinner
About this Recipe

mousse is very famous dessert from china/japan. i have added thandai flavour to the mousse for giving a new twist to the recipe. so basically it is a fusion dessert.

Ingredients & Quantity
  • 1 cup Milk
  • 3/4 cup Whipping cream
  • 2 tbsp Thandai syrup
  • 7-11 grm Agar agar powder (China grass)
  • 2 tbsp Chocolate powder for topping
  • 2 Rasgullas for topping ( here i have used rose rasgulla)
  • Hot water half cup
  • Sugar according to taste
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How to cook?
  1. Combine agar agar powder in half cup of hot water .
  2. Take milk in deep pan and bring it to boil, stirring continuously, add agar agar which we already dissolved in water .
  3. Now add thandai syrup and sugar into the milk. Mix well and stirring continuously and cook for 3-4 minutes . Turn off the gas . Let it the mixture cool .
  4. Meanwhile whip the cream with beater or hands for soft peak consistency.
  5. Add thandai milk mixture into the whipped cream and fold it very carefully. Do not mix too much .
  6. Now pour this into individual glasses. Refrigerate this for about 4 hours .
  7. Take out the glasses from fridge , garnish with chocolate powder and rasgulla as a toppings. Serve chilled.
  8. Thandai Mousse Topped With Rasgulla

u can add flavour of your choice . 

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Love the pink rosogolla... what I like about your recipes is you always innovate.

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Naah! Not that fond of food