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.
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.
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.
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.