Thandai Mousse with Rose Rasgulla: A Fusion Dessert
35 minutes
948 reads
About Thandai Mousse with Rose Rasgulla: A Fusion Dessert
Indulge in the creamy, dreamy delight of Thandai Mousse, crowned with delicate Rose Rasgulla. This chilled dessert is a symphony of textures and flavors, a truly unique culinary experience.Imagine the rich, aromatic spice of thandai blending seamlessly with the airy lightness of mousse. It's a refreshing treat, perfect for any celebration, from intimate gatherings to grand feasts.Surprisingly easy to make, this elegant dessert will impress your guests with its exquisite taste and beautiful presentation. Prepare to be captivated!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Thandai Mousse
- 1 cup Milk
- ½ cup Water hot
- 7-11 gm Agar-Agar Powder china grass
- 2 tbsp Thandai Syrup
- 1 tsp Sugar or as per taste
- ¾ cup Heavy Whipping Cream
For the Topping
- 2 Rose Rasgulla
- 2 tbsp Chocolate Powder
Instructions
- In a small bowl, bloom the agar-agar powder by sprinkling it over the hot water. Stir gently and let it sit until softened.
- In a saucepan, bring the milk to a gentle boil over medium heat. Stir frequently to prevent scorching.
- Add the bloomed agar-agar mixture to the boiling milk. Whisk continuously until the agar-agar is fully dissolved. This creates the base for the mousse's smooth texture.
- Stir in the thandai syrup and sugar. Continue to cook for 3-4 minutes, stirring constantly, until the sugar dissolves and the mixture slightly thickens.
- Remove the saucepan from the heat and let the thandai milk mixture cool to room temperature. Cooling prevents it from melting the whipped cream later.
- In a separate bowl, beat the heavy whipping cream with an electric mixer or whisk until soft peaks form. Be careful not to overwhip.
- Gently fold the cooled thandai milk mixture into the whipped cream. Use a spatula to combine the two, ensuring the mixture stays light and airy.
- Divide the mousse evenly among individual serving glasses. Cover and refrigerate for at least 4 hours, or until set.
- Before serving, garnish each mousse with a dusting of chocolate powder and a rose rasgulla. Serve chilled and enjoy!
Recipe Notes
Good To Know
- You can add flavor of your choice.
Expert Tips
- For a richer flavor, consider adding a splash of vanilla extract or almond extract.
- If you want to experiment with different textures, try adding chopped nuts or chocolate chips.
- Adjust the sweetness to your liking by increasing or decreasing the amount of sugar in the recipe.
Storage Instructions
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 97kcalCarbohydrates: 8gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 24mgSodium: 56mgPotassium: 181mgFiber: 1gSugar: 5gVitamin A: 176IUCalcium: 146mgIron: 0.4mg
Kanwaljeet Chhabra
Articles: 80
4 Comments
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This is fantastic! Thank you for sharing.
This looks perfect! Thanks for posting.
Love the pink rosogolla… what I like about your recipes is you always innovate.
Absolutely delicious! Thanks for sharing.