Thandai Mousse

Thandai  Mousse

Ingredients

2 tbsp thandai syrup , readily available in the market
5 gms agar-agar (china grass) , blended into a smooth powder
1 cup milk
2 tbsp sugar
3/4 cup beaten whipped cream
1/2 tsp lemon juice

For The Garnish

a few pistachios
a few saffron (kesar) strands

Method

1. Combine the agar-agar, 1/2 cup of water and milk in a deep pan and bring to boil, while stirring continuously.
2. Add the sugar and thandai syrup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
3. Remove from the flame and strain the mixture using a sieve.
4. Transfer the 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 and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to
avoid any lump formation.
5. Add the beaten whipped cream and fold gently.
6. Add the lemon juice and fold gently.
7. Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets.
8. Garnish with pistachios and saffron and serve chilled