Thandai Mousse Recipe
A gluten free North Indian Recipes recipe with tablespoons thandai masala, agar agar - (china grass), milk - room temperature. Ready in 6h 30m, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
To prepare Thandai Mousse, cut china grass sheet into small pieces and blend in the mixer to get a coarse powder
tablespoons thandai masala(2) - 2
Transfer to a bowl and keep aside
- 3
For whipping the cream, transfer the cream to a large bowl
heavy whipping cream(1 cup) - 4
Using an electric hand blender at medium speed whip the cream till soft peaks are formed
heavy whipping cream(1 cup) - 5
Keep the bowl of whipped cream in the fridge while you prepare the thandai flavored mixture
tablespoons thandai masala(2)heavy whipping cream(1 cup) - 6
In a small pan add milk, china grass and 1/2 cup of water
milk - room temperature(1 cup) - 7
Heat pan over medium heat while stirring continuously the ingredients in the pan
- 8
Bring the mixture to the boil once, reduce the flame to low
- 9
Once pieces of china grass start dissolving in the liquid, add sugar
sugar - to taste(2 tablespoon) - 10
Stir to evenly combine
- 11
Now add the thandai masala, stir the mixture with a spoon continuously
tablespoons thandai masala(2) - 12
Bring the mixture to boil once and then let it simmer over medium heat for few minutes or till it start thickening
- 13
Once liquid start thickening, turn off the heat
- 14
Arrange a metal strainer over a large bowl
- 15
Strain the hot mixture into the bowl
- 16
You will notice all the undissolved pieces of china grass remain in the sieve
- 17
Transfer the strained 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 down
- 18
Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation
- 19
Add the beaten whipped cream and fold gently
heavy whipping cream(1 cup) - 20
Add the lemon juice and fold gently
lemon juice - from half a lemon - 21
Now gently fold in the whipped cream into the thandai flavored mixture
tablespoons thandai masala(2)heavy whipping cream(1 cup) - 22
Once the whipped cream and the liquid is evenly combined, add the lemon juice
heavy whipping cream(1 cup)lemon juice - from half a lemon - 23
Stir gently once to combine the lemon juice
lemon juice - from half a lemon - 24
Transfer equal portions of mousse into the serving bowls
- 25
Refrigerate the mousse for about 6 hours or overnight to have it set perfectly
- 26
Garnish Thandai Mousse with chopped pistachio before serving
tablespoons thandai masala(2)pistachios - chopped(1 tablespoon) - 27
Serve Thandai Mousse as a dessert along with a quick snack of Corn Matar Kachori this festive season
tablespoons thandai masala(2)
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Thandai Mousse Recipe
A gluten free North Indian Recipes recipe with tablespoons thandai masala, agar agar - (china grass), milk - room temperature. Ready in 6h 30m, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
27 steps- 1
To prepare Thandai Mousse, cut china grass sheet into small pieces and blend in the mixer to get a coarse powder
tablespoons thandai masala(2) - 2
Transfer to a bowl and keep aside
- 3
For whipping the cream, transfer the cream to a large bowl
heavy whipping cream(1 cup) - 4
Using an electric hand blender at medium speed whip the cream till soft peaks are formed
heavy whipping cream(1 cup) - 5
Keep the bowl of whipped cream in the fridge while you prepare the thandai flavored mixture
tablespoons thandai masala(2)heavy whipping cream(1 cup) - 6
In a small pan add milk, china grass and 1/2 cup of water
milk - room temperature(1 cup) - 7
Heat pan over medium heat while stirring continuously the ingredients in the pan
- 8
Bring the mixture to the boil once, reduce the flame to low
- 9
Once pieces of china grass start dissolving in the liquid, add sugar
sugar - to taste(2 tablespoon) - 10
Stir to evenly combine
- 11
Now add the thandai masala, stir the mixture with a spoon continuously
tablespoons thandai masala(2) - 12
Bring the mixture to boil once and then let it simmer over medium heat for few minutes or till it start thickening
- 13
Once liquid start thickening, turn off the heat
- 14
Arrange a metal strainer over a large bowl
- 15
Strain the hot mixture into the bowl
- 16
You will notice all the undissolved pieces of china grass remain in the sieve
- 17
Transfer the strained 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 down
- 18
Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation
- 19
Add the beaten whipped cream and fold gently
heavy whipping cream(1 cup) - 20
Add the lemon juice and fold gently
lemon juice - from half a lemon - 21
Now gently fold in the whipped cream into the thandai flavored mixture
tablespoons thandai masala(2)heavy whipping cream(1 cup) - 22
Once the whipped cream and the liquid is evenly combined, add the lemon juice
heavy whipping cream(1 cup)lemon juice - from half a lemon - 23
Stir gently once to combine the lemon juice
lemon juice - from half a lemon - 24
Transfer equal portions of mousse into the serving bowls
- 25
Refrigerate the mousse for about 6 hours or overnight to have it set perfectly
- 26
Garnish Thandai Mousse with chopped pistachio before serving
tablespoons thandai masala(2)pistachios - chopped(1 tablespoon) - 27
Serve Thandai Mousse as a dessert along with a quick snack of Corn Matar Kachori this festive season
tablespoons thandai masala(2)
Rate this recipe
