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,
Instructions
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
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/10/29/thandai-gulab-jamun-mousse/