Thandai Gulab Jamun Mousse is a fusion dessert which has two delicious treats in one. Thandai a spiced drink made like a mousse stuffed with spongy soft gulab jamun.
Be the light. Find the light.
It’s that time of the year, the festival of lights, festival of together, festival of celebration of the lightness within us and around us. Diwali.
I’ve been working hard , keeping a gratitude journal and trying to live in the moment. Then, I see my dog, Waffles and realize I have so much to learn. I am amazed at how he lives life.
Everyday it’s a new beautiful day.
He waits happily for his morning walks. Every single morning.
He stops every few feet amazed at the new bushes. Happy to see his friend.
He sees a bird, wants to run behind him.
He eagerly waits for his food.
Eager for his treats.
Happy to see a new face.
He gets anxious when we are stressed. He soothes us.
Always eager for drives. Ready to give love.
Amazed at life.
One way or another, time marches on. Old becomes new, new becomes old, and you get another chance to be amazed.
Each new stage is also another chance to be nice to yourself about the whole thing. It isn’t humanly possible to love every second of life while it’s happening.
Simple things are amazing.
Be amazed. Take a step back and look at your life with gratitude every now and then.
Be amazed. Squeeze every last ounce of goodness out of what is around you. Savor it. Soak it up. Luxuriate in it.
Be amazed. When you’re burned out, bone weary, and bedraggled, use amazement to fill yourself back up. Seek out those situations, people, and activities that remind you of what it means and how it feels to be amazed.
And those painful parts? You know, the ones that really, really hurt. The ones you barely survive. Maybe there’s a little room for amazement there, too.
Amazement when you make it to the other side.
Amazement for how much the heart can hold.
Amazement for your resilience, your ability to heal, and your capacity to keep loving and hoping.
Be amazed by your spirit. Your tenacity. Be amazed by that part of you that refuses to give up.
You only get one shot at life, and you don’t have a whole lot of control over what happens to you in it. Take advantage of the choices that you do have.
I will choose to be amazed.
Be the light. See the light around you. Live the life that makes you happy. Amaze yourself and others.
Happy Diwali!!!
If you make this Thandai gulab jamun mousse please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty. I use @mtr gulab jamun mix and it turns out great every single time.
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- 1 packet - Mtr Gulab jamun mix
- ⅓ cup whole milk
- 1 tsp ghee
- Oil to deep fry
- Sugar syrup:
- 1 ¼ to 1 ½ cups sugar
- 2 cup water
- ½ teaspoon cardamom powder
- Pinch saffron
- 1 teaspoon rose water (optional)
- 1½ teaspoon lemon juice
- 2 cups whole milk
- ⅓ cup heavy cream (whipped)
- ½ cup sugar
- 1 tbsp agar agar powder ( to get a pudding like consistency) . Skip if you want a softer mousse
- Thandai mix - 2 tbsp
- *10 almonds, pistachios, cashews, 10 pepper,
- Method:
- *Syrup:
- In a pan, add the water, saffron and sugar. Let it come to a boil as the sugar dissolves. Simmer. When the sugar syrup gets slightly sticky, it’s ready. It should be less than a ½ string consistency.
- Add rose water, cardamom and lemon juice
- *Gulab jamun:
- Mix the contents from the packed, add milk little by little and knead gently into a smooth dough. Make small balls, use some ghee and roll it gently but nicely to avoid any cracks. Set aside.
- Deep fry on medium to low heat, while stirring with a slotted spoon so the gulab jamun browns evenly throughout. Take it out and add it to the syrup.
- *Thandai
- Bring the milk to a boil, let it simmer for 10 minutes or slightly thicker. Add the thandai mix and agar agar. Take it down and cool completely.
- Whip the cream to stiff peaks.
- Fold it in with the milk mixture.
- Pour in glasses, add one gulab jamun and refrigerate until it sets.
- Serve cold! Enjoy
