Can we make this Gulab Jamun Thandai Mousse an official dessert for Diwali 2020 or maybe forever! An ultimate Indian fusion dessert is here to light up your special occasion! Aren’t you excited by the very idea of pairing sweet Gulab Jamuns with spiced Thandai? These are flavor bombs just like Diwali crackers tucked in a glass. This combination is an explosion of flavor and texture in every bite.

I love creating classic recipes with a twist. Presenting it in a new avatar is so exciting.  My favorite being this Mango Panna Cotta with sevai kheer as well as this amazing triple chocolate kalakand. If you are into fusion recipes then you will love gulab jamun fused with thandai spice mousse. It is so much fun trying out new recipes and sharing with friends and family.

How it all started?

I literally cried when I made this combo 3 years back. Whenever I make this fusion dessert, it is loved by everyone. With all the dessert recipe testing that I have done in the past, I am most excited about this one. This idea came to my mind while having gulab jamun with vanilla ice cream. And it just occurred to me that I should try pairing it with mousse. As gulab jamuns are sweet I need to make a spiced mousse. Then I thought what is better than adding thandai spice mix to the recipe. It will balance the sweetness so well keeping the Indian flavors intact.   

The easy method just for you!

I started by making gulab jamuns from scratch and then this mousse. There are so many things to remember to get the gulab jamuns right. After all the cracked, unevenly cooked, and hard center gulab jamuns I got it right in few trials. It took me 2-3 trials to get the perfect texture and consistency I thought my readers won’t have a lot of time to experiment but at the same time, I want them to create, share and enjoy this dessert.

I wanted to ease out the process in my future testing. So, tested this recipe to simplify it as much as possible. I want this dessert to be easy to make ahead of time, crowd-friendly, and eye candy. So, settled with buying a pack of gulab jamuns from the mithai shop as well as making it from a read-mix to reduce my work. Now, this is more doable and less intriguing for beginners.

Let’s admit, during auspicious festivals like Holi and Diwali we all are super busy making warm snacks, lavish meals, and sweets at home. We wish to have the best dishes on the table for our family and friends to enjoy! Making everything from scratch is not be feasible for everyone.

So, today I am sharing a very easy process to make this Indian fusion dessert. You don’t have to be a seasoned cook or need any professional skills to put up this dessert. Remember how we have a dozen of recipes that we want to make sitting on our wish list and never try it because of lack of time. I don’t want this dessert to be one of them. I want to see it in action!!!

This stunning masterpiece is made up of two recipes simplified just for you. I have conveniently used a combination of store-bought ingredients and adding my personal touch to it to create an unforgettable dessert.

1. Thandi mousse – Made with heavy whipped cream mixed with store-bought thandai masala. I have used agar agar to set this mousse so that it stays light and fluffy for a few days without melting or collapsing. This way you can prepare it ahead of time.
2. Gulab Jamuns – I have used a readymade mix to make the gulab jamuns. You can use the ones available at your favorite mithai shop or pop open a gulab jamun tin. If you feel ambitious then feel free to make them from scratch.

Get ready to dive into the layers of moist and soft gulab jamuns & airy Thandai mousse. A dessert you didn’t know you needed in your life!!

Instructions to make Gulab Jamun Thandai Mousse

For making Gulab Jamun

1. Follow instructions on the package and make them as directed.
2. Sift the mix before adding water.
3. This time I used MTR brand and it required a few additional tablespoons water, then mentioned.
4. Just remember to use gentle hands, not to knead vigorously, and make a soft dough.
5. Rest the dough for at least 10 minutes before frying.
6. Once rested, the dough is easier to handle.
7. Grease your fingers and palms with ghee and then roll the dough gently into small balls.
8. Fry on a very low heat for the gulab jamuns to cook through.
9. Make 10 jamuns at a time and fry them immediately to prevent them from drying.
10. Dunk them immediately in the sugar syrup.
11. The syrup should be warm, not too hot, and not too cold.
12. I have used less sugar to make the syrup than mentioned on the package to balance the overall sweetness of the dessert.
13. I made small jamuns weighing approx. 5 grams each, (1/2” – 3/4”) tiny ball before frying.
14. Remember that the gulab jamuns will fluff when fried and further expand after soaking it in the sugar syrup.
15. If you have big jamuns then slice it in half to fit into your serving bowl/ glass.
16. I used approx. 4 small gulab jamuns in each serving glass.

Important tips for gulab jamuns

1. Skip the hassle of making and use store-bought one.
2. If making from a ready mix then follow instructions at the back of the package as every brand is different.
3. Soak the gulab jamuns in the sugar syrup for at least 3 hours before serving.
4. It is best to keep it in the syrup until layering.
5. Once gulab jamuns come to room temperature, cover and transfer the bowl in the fridge until served.
6. Chill the gulab jamuns in the fridge before layering. Do not use hot gulab jamuns with the mousse, or else the mousse will melt.
7. Drain the gulab jamun from the sugar syrup on a mesh strainer for 10 minutes before layering.

For making Thandai Mousse

1. Place the cream in a bowl, that is more than double its size.
2. Add confectioner’s sugar.
3. Whip it with an electric balloon whisk or in a stand mixer with a wire whisk attachment.
4. Whisk on medium speed for about 8-10 minutes until the cream reaches very soft peaks.
5. Do not over whip it. Refrigerate it until use.

• Next, in a stovetop heat-safe bowl add agar agar, milk, thandai powder, cardamom and saffron.
• Whisk it until lump-free. Now heat it on the stovetop, stirring occasionally until it reaches a simmer.
• After it reaches a simmer cook the mixture stirring constantly for 1 minute.
• Switch off the flame. Add in food color and stir.
• Strain the mixture in another container and let it come to lukewarm temperature.
• It will take about 3-4 minutes depending on the size of the bowl used for cooling.
• Once it is warm to touch. Take out the cream from the fridge.
• The following are very important steps. So please read and follow carefully.
• On your work table keep the chilled bowl of cream, electric whisk, and agar agar thandai mixture handy.
• Place the electric whisk in the cream and switch it on to medium speed.
• Now while you are constantly whipping with one hand, pour the warm thandai mixture with another hand.
• Whisk the mixture for 10 seconds. This should be enough to incorporate the agar agar mixture into the cream without overwhipping.
• Now with the help of the spatula just fold the cream with 2-3 strokes to make sure everything is mixed well.
• At this point, I refrigerate the thandai mousse for at least 3 hours and up to 2 days to set further.

Assembling the dessert

• Layer the mousse by piping it alternating between gulab jamuns into the chosen dessert bowl or glass and refrigerate it until served.
• Or keep the mousse and gulab jamuns separately in the fridge. Assemble it right before eating.

Important notes for making the best thandai mousse

While simmering the mixture

• Always mix agar agar with water before heating it. Adding it to hot liquid will clump the agar agar.
• Stir frequently and strain the mixture after done.

While whipping it with the cream

• Agar Agar sets hard immediately once cooled or comes in contact with cold ingredients.
• If, by any chance, the agar thandai mixture has cooled down and set, reheat it until warm.
• We need pourable consistency. It should be lukewarm and not very hot.
• As the cream we whipped is already cold it will tend to set up immediately.
• The reason behind whisking constantly while pouring the agar agar mixture is that it will blend well without clumping.
• If you add the warm mixture to the cream all at once before starting to whisk, you will get small lumps in your mousse and it won’t be very smooth.
• So, it is important that you start the beater and whisk the cream while pouring the warm thandai mixture gradually and continuously.
• It’s ok to under whip and not reach stiff peaks.

Storage instructions

• Store the prepared mousse and gulab jamuns separately in the refrigerator.
• Thandai Mousse will hold well and can be made up to 3-4 days in advance.
• Gulab Jamun stays well in the fridge for 2 weeks. Just keep them in the syrup ant all times. 
• After layering, it will stay well for 3 days in the fridge. Just cover each bowl with plastic wrap.

Choice of serve-ware

1. Decide the type of glass or a bowl you will serve this dessert in, beforehand.
2. I suggest not going over 4 oz capacity for each serving.
3. You can layer gulab jamun thandai mousse in fancy disposable clear glasses or shot glasses easily available online.
4. Use cute little mason jars to layer this dessert. You can gift them to friends on special holidays and occasions like Diwali.

Wishing you all a very happy and prosperous Diwali. I hope this festival brings you good health and wealth. Stay safe!! If you want to try something innovative, and different, do give this layered Indian fusion dessert a try!

Diwali Recipes you should try –

Lapsi – A nutritious Indian sweet

Crispy Chakli – Indian tea time snack

Nankhatai – Delicious Indian butter cookies made with 3 ingredients

Shakarpara – Crunchy flaky dry snack for munching.

KEEP IN TOUCH –

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Mango Panna Cotta

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Let’s make Gulab Jamun Thandai Mousse

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5 from 9 votes

Gulab Jamun Thandai Mousse Indian Fusion Dessert

Gulab Jamun Thandai Mousse is an Indian fusion dessert for special occasions like Diwali, Holi, and birthday celebrations. Eggless, no gelatin & easy.

Course Dessert

Cuisine Indian

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Adjustable Servings -9 servings

Author Khushboo

Ingredients

For Thandai Mousse

• 455 ml (2 cups) heavy cream
• 4 tablespoons confectioner’s sugar sifted
• 180 ml (¾ cup) full-fat milk, see notes
• 3 tablespoons Thandai Powder see notes
• 1 teaspoon agar agar powder
• Pinch of saffron Kesar
• ¼ teaspoon cardamom powder
• 3 drops yellow food color

For the Gulab Jamuns

• 200 gram ready-made gulab jamun mix
• ¼ cup plus 2-3 tablespoons water to bind the dough

For sugar syrup

• 666 grams (4 cups) sugar
• 5 cups water
• ½ teaspoon rosewater or petals optional
• 2 pods crushed cardamom

Garnish (Optional)

• Chopped Nuts
• Silver Leaf
• dried rose petals

Instructions

For Thandai Mousse

• Place the cream in a bowl, that is more than double its size.
• Add confectioner’s sugar.
• Whip it with an electric balloon whisk or in a stand mixer with a wire whisk attachment.
• Whisk on medium speed for about 8-10 minutes until the cream reaches very soft peaks.
• Do not over whip it. Refrigerate it until use.
• Next, in a stovetop heat-safe bowl add agar agar, milk, thandai powder, cardamom and saffron.
• Whisk it until lump-free. Now heat it on the stovetop, stirring occasionally until it reaches a simmer.
• After it reaches a simmer cook the mixture stirring constantly for 1 minute.
• Add in the yellow food color
• Switch off the flame.
• For a silky-smooth mousse, strain the mixture in another bowl. (Optional step)
• Let this mixture cool to lukewarm temperature.
• It will take about 3-4 minutes depending on the size of the bowl used for cooling.
• Once it is warm to touch. Take out the cream from the fridge.
• The following are very important steps. So please read and follow carefully.
• On your work table keep the chilled bowl of cream, electric whisk, and agar agar thandai mixture handy.
• Place the electric whisk in the cream and switch it on to medium speed.
• Now while you are constantly whipping with one hand, pour the warm thandai mixture with another hand.
• Whisk the mixture for 10 seconds. This should be enough to incorporate the agar agar mixture into the cream without overwhipping.
• Now with the help of the spatula just fold the cream with 2-3 strokes to make sure everything is mixed well.
• At this point, I refrigerate the thandai mousse for at least 3 hours and up to 2 days to set further.

For Gulab Jamun

• Follow instructions on the package and make them as directed.
• Sift the mix before adding water.
• This time I used MTR brand and it required a few additional tablespoons water, then mentioned.
• Just remember to use gentle hands, not to knead vigorously, and make a soft dough.
• Rest the dough for at least 10 minutes before frying.
• Once rested, the dough is easier to handle.
• Grease your fingers and palms with ghee and then roll the dough gently into small balls.
• Fry on a very low heat for the gulab jamuns to cook through.
• Make 10 jamuns at a time and fry them immediately to prevent them from drying.
• Dunk them immediately in the sugar syrup.
• The syrup should be warm, not too hot, and not too cold.
• I have used less sugar to make the syrup than mentioned on the package to balance the overall sweetness of the dessert.
• I made small jamuns weighing approx. 5 grams each, (1/2” - 3/4”) tiny ball before frying.
• Remember that the gulab jamuns will fluff when fried and further expand after soaking it in the sugar syrup.

Layering the dessert

• If you have big jamuns then slice it in half to fit into your serving bowl/ glass.
• I used approx. 4 small gulab jamuns in each serving glass.
• Layer the mousse with the gulab jamuns by piping it into the chosen dessert bowl or glass and refrigerate it until served.
• Or keep the mousse and gulab jamuns separately in the fridge. Assemble it right before eating.
• Garnish it if desired.

Step by Step video of the recipe -

Notes

Makes approx. 9 dessert servings in ½ cup capacity bowl.

The flavor of the thandai mousse deepens after 24 hours. I highly suggest making this dessert or the mousse at least a day in advance.

Please go through the entire post for valuable tips and tricks.

Important notes for making the best thandai mousse

• While simmering the mixture - Always mix agar agar with water before heating it. Adding it to hot liquid will clump the agar agar.
• While whipping it with the cream - Agar Agar sets hard immediately once cooled or comes in contact with cold ingredients.
• If, by any chance, the agar thandai mixture has cooled down and set, reheat it until warm.
• We need pourable consistency. It should be lukewarm and not very hot.
• As the cream we whipped is already cold it will tend to set up immediately.
• The reason behind whisking constantly while pouring the agar agar mixture is that it will blend well without clumping.
• If you add the warm mixture to the cream all at once before starting to whisk, you will get small lumps in your mousse and it won’t be very smooth.
• So, it is important that you start the beater and whisk the cream while pouring the warm thandai mixture gradually and continuously.
• It’s ok to under whip and not reach stiff peaks.
• Remember to whisk it only for 10-12 seconds. Do not over-whip it or it will break into butter.

Important tips for gulab jamuns

• Skip the hassle of making and use store-bought one.
• If making from a ready mix then follow instructions at the back of the package as every brand is different.
• Soak the gulab jamuns in the sugar syrup for at least 3 hours before serving.
• It is best to keep it in the syrup until layering.
• Once gulab jamuns come to room temperature, cover and transfer the bowl in the fridge until served.
• Chill the gulab jamuns in the fridge before layering. Do not use hot gulab jamuns with the mousse, or else the mousse will melt.
• Drain the gulab jamun from the sugar syrup on a mesh strainer for 10 minutes before layering.

Possible substitutes

• Swap Thandai powder with syrup.

• Swap agar agar powder with flakes.
• Add gulkand to the layers for a sweet surprise.

Agar Agar Conversion Guide

 1 teaspoon agar powder = 1 tablespoon agar flakes=1/3rd cup agar strands cut into small pieces. Note that strands or flakes will take a minute more to dissolve well.

Storage instructions

1. Store the prepared mousse and gulab jamuns separately in the refrigerator.
2. Thandai Mousse will hold well and can be made up to 3-4 days in advance.
3. Gulab Jamun stays well in the fridge for 2 weeks. Just keep them in the syrup ant all times. 
4. After layering, it will stay well for 3 days in the fridge. Just cover each bowl with plastic wrap.

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