Thandai Mousse


Thandai syrup- 3 tbsp

Milk- 1 ½ cup

Whipped cream- 1 ½ cup

Agar-agar- 15 gms

Water- ½ cup

¾ tsp lemon juice

Pistachios- for garnish


  1. Take a deep pan and mix agar-agar, water and milk together. Bring it to boil and keep stirring the mixture continuously.
  2. Add thandai syrup and sugar and cook the mixture on a medium flame to about 2-3 minutes while stirring continuously.
  3. Remove the mixture from the flame and strain it using a sieve.
  4. Take it out into a metal bowl and keep it in a deep vessel containing ice-cubes for about 10-12 minutes, until the mixture thickens and cools down. (Note: whisk the mixture continuously till it is in the ice cube vessel to avoid any lump formation)
  5. Add the beaten whipped cream and lemon and fold gently.
  6. Pour the mixture into a glass or bowl and refrigerate for about 2-3 hours until the mousse sets.
  7. Garnish it with pistachios and serve chilled.

    Bon appetite!!