Go Back
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Thandai Mousse Topped With Rasgulla
Kanwaljeet Chhabra
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.
4.30
from
3
votes
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Desserts
Servings
4
Calories
97
kcal
Ingredients
1x
2x
3x
1
cup
Milk
3/4
cup
Whipped cream
2
tablespoon
Thandai syrup
7-11
gm
Agar agar powder
china grass
2
tablespoon
Chocolate powder
for topping
2
Rasgullas
for topping, here I have used rose rasgulla
1/2
cup
Water
hot
1
tsp
Sugar
or as per taste
Instructions
Combine agar agar powder in half a cup of hot water.
Take milk in a deep pan and bring it to a boil, stirring continuously. Then add the agar agar, which we already dissolved in water.
Now add thandai syrup and sugar into the milk. Mix well while stirring continuously and cook for 3-4 minutes. Turn off the gas. Let the mixture cool.
Meanwhile, whip the cream with a beater or by hand until it reaches a soft peak consistency.
Add the thandai milk mixture into the whipped cream and fold it very carefully. Do not mix too much.
Now pour this into individual glasses. Refrigerate for about 4 hours.
Take out the glasses from fridge , garnish with chocolate powder and rasgulla as a toppings. Serve chilled.
Notes
You can add flavour of your choice.
Nutrition
Calories:
97
kcal
Carbohydrates:
8
g
Protein:
7
g
Fat:
5
g
Saturated Fat:
3
g
Polyunsaturated Fat:
0.2
g
Monounsaturated Fat:
1
g
Cholesterol:
24
mg
Sodium:
56
mg
Potassium:
181
mg
Fiber:
1
g
Sugar:
5
g
Vitamin A:
176
IU
Calcium:
146
mg
Iron:
0.4
mg
Keyword
fusion, mousse
Tried this recipe?
Let us know
how it was!