it is very easy to make and light dessert . it is indian flavour mousse .
Recipe Tags
Egg-free
Japanese
Dessert
Egg Free
Ingredients Serving: 2
1 cup Milk
3/4 cup Whipping cream
2 tbsp Thandai syrup
7-11 grm Agar agar powder (China grass)
2 tbsp Chocolate powder for topping
2 Rasgullas for topping ( here i have used rose rasgulla)
Hot water half cup
Sugar according to taste
Instructions
Combine agar agar powder in half cup of hot water .
Take milk in deep pan and bring it to boil, stirring continuously, add agar agar which we already dissolved in water .
Now add thandai syrup and sugar into the milk. Mix well and stirring continuously and cook for 3-4 minutes . Turn off the gas . Let it the mixture cool .
Meanwhile whip the cream with beater or hands for soft peak consistency.
Add thandai milk mixture into the whipped cream and fold it very carefully. Do not mix too much .
Now pour this into individual glasses. Refrigerate this for about 4 hours .
Take out the glasses from fridge , garnish with chocolate powder and rasgulla as a toppings. Serve chilled.
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Combine agar agar powder in half cup of hot water .
Take milk in deep pan and bring it to boil, stirring continuously, add agar agar which we already dissolved in water .
Now add thandai syrup and sugar into the milk. Mix well and stirring continuously and cook for 3-4 minutes . Turn off the gas . Let it the mixture cool .
Meanwhile whip the cream with beater or hands for soft peak consistency.
Add thandai milk mixture into the whipped cream and fold it very carefully. Do not mix too much .
Now pour this into individual glasses. Refrigerate this for about 4 hours .
Take out the glasses from fridge , garnish with chocolate powder and rasgulla as a toppings. Serve chilled.
INGREDIENTS
SERVING: 2
1 cup Milk
3/4 cup Whipping cream
2 tbsp Thandai syrup
7-11 grm Agar agar powder (China grass)
2 tbsp Chocolate powder for topping
2 Rasgullas for topping ( here i have used rose rasgulla)
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