Wonderful Fusion Treat: Recipe for Thandai Gulab Jamun Mousse

Savour a symphony of flavours with our delicious Thandai Gulab Jamun Mousse, a delectable fusion dessert. Your taste senses will be begging for more after tasting this inventive take on a classic Indian dish. With the rich sweetness of gulab jamun and the fragrant flavour of thandai, this mousse is guaranteed to wow your guests and quickly become a gathering favourite. Join us as we walk you through the process of making amazing dessert that will never be forgotten.

Components:

Regarding Thandai Mix:

– 1/2 cup blanched and peeled almonds

– 1/4 cup cashews

– 1/4 cup almonds

– Two teaspoons of seed melon

– Two tsp poppy seeds

– 1 tablespoon of seeds (fennel)

– One tablespoon of powdered cardamom

One teaspoon of strands of saffron

– One cup of milk

– One-half cup sugar

Regarding Gulab Jamun:

– 200g mix gulab jamun

– Water (as directed on the packaging to make the dough for gulab jamun)

– Frying oil

Regarding Mousse:

– Two cups heavy cream

– Half a cup of condensed milk

– One teaspoon of rose water

– Almonds and pistachios sliced for decoration

Guidelines:

First, make the Thandai Mix:

Almonds, cashews, pistachios, melon, poppy, and fennel seeds, cardamom powder, saffron threads, milk, and sugar should all be combined in a blender.

– Blend until a smooth paste forms. Put aside.

2. Produce Jamun Jamun:

– Prepare the gulab jamun dough as directed by the packet.

– Separate the dough into tiny, uniform balls and smooth them out.

Warm the oil over a medium heat. The gulab jamun balls should be deep-fried till golden brown.

Allow them to cool.

3. Get the mousse ready:

– In a mixing basin, beat the heavy cream until firm peaks form.

– Fold in the rose water and condensed milk gradually until well blended.

– Gently fold the thandai mixture into the cream mixture until it is equally integrated.