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Today, we are making "Thandai Mousse".
This is china grass.
China grass blended into a smooth powder.
Combine the china grass, 1/2 cup of water and milk in a deep pan and bring to boil, while stirring continuously
Add the sugar.
Add the thandai syrup.
Cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Remove from the flame and strain the mixture using a sieve.
Transfer the 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 and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump form
Add the whipped cream and fold gently.
Add the lemon juice and fold gently.
Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets.
Garnish with pistachios and saffron and serve chilled