Ingredients
- 1 cup fresh milk
- 1 cup heavy cream
- 6 tbsp powdered sugar
- 2 tbsp thandai powder ( see in my next post for this recipe)
- 1 tsp agar-agar powder
- A pinch of saffron strands
- 1/4 tsp cardamom pdr
- 3 drops of yellow food colour( optional)
- Chopped nuts and dried rose petals for garnish
Method
- In a small bowl, dissolve the agar-agar powder in 1/2 cup of warm milk. Stir well to ensure it’s completely dissolved.
- In a saucepan, combine the remaining 1/2 cup of milk, thandai powder, cardamom powder, saffron strands (if using), and yellow food colour (if using). Heat the mixture over low flame, stirring continuously, until it’s warm and the thandai powder is well incorporated. Add the dissolved agar-agar mixture to this warm milk mixture, stirring continuously until it thickens slightly. Remove from heat and let it cool to room temperature.
- In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Gently fold the cooled thandai milk mixture into the whipped cream until well combined.
- Spoon the mousse mixture into serving glasses or bowls. Refrigerate for at least 3-4 hours, or until set.
- Before serving, garnish with
chopped nuts and dried rose petals. Serve chilled and enjoy the fusion
of traditional Indian flavours with the classic mousse texture.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs
