Thandai Mousse Recipe

Step 1: To prepare Thandai Mousse, cut china grass sheet into small pieces and blend in the mixer to get a coarse powder

Step 2: Transfer to a bowl and keep aside

Step 3: For whipping the cream, transfer the cream to a large bowl

Step 4: Using an electric hand blender at medium speed whip the cream till soft peaks are formed

Step 5: Keep the bowl of whipped cream in the fridge while you prepare the thandai flavored mixture

Step 6: In a small pan add milk, china grass and 1/2 cup of water

Step 7: Heat pan over medium heat while stirring continuously the ingredients in the pan

Step 8: Bring the mixture to the boil once, reduce the flame to low

Step 9: Once pieces of china grass start dissolving in the liquid, add sugar

Step 10: Stir to evenly combine

Step 11: Now add the thandai masala, stir the mixture with a spoon continuously

Step 12: Bring the mixture to boil once and then let it simmer over medium heat for few minutes or till it start thickening

Step 13: Once liquid start thickening, turn off the heat

Step 14: Arrange a metal strainer over a large bowl

Step 15: Strain the hot mixture into the bowl

Step 16: You will notice all the undissolved pieces of china grass remain in the sieve

Step 17: Transfer the strained 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 down

Step 18: Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation

Step 19: Add the beaten whipped cream and fold gently

Step 20: Add the lemon juice and fold gently

Step 21: Now gently fold in the whipped cream into the thandai flavored mixture

Step 22: Once the whipped cream and the liquid is evenly combined, add the lemon juice

Step 23: Stir gently once to combine the lemon juice

Step 24: Transfer equal portions of mousse into the serving bowls

Step 25: Refrigerate the mousse for about 6 hours or overnight to have it set perfectly

Step 26: Garnish Thandai Mousse with chopped pistachio before serving

Step 27: Serve Thandai Mousse as a dessert along with a quick snack of Corn Matar Kachori this festive season