Name: Thandai mousse with gulkand jelly n pistaschio sponge recipe by Rajni Anand at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: For gulkand jelly.; 1/2 cup roofafza; 1/4 cup water; 1tbsp gulkand; 1 tsp agar agar; For thandai mousse; 1/2 cup full cream milk; 1/2cup cream; 2 tbsp thandai powder; 1cup.whipped cream; 1.5 tsp agar agar; For pistachios sponge; 1/2 cup maida; 2 tbdp grounded pistachios; 1/2 cup powdered sugar; Few drops if vanilla essences; 2ggs; 2 tbdp buttet; 1/2 tsp baking powder; For glaze; 180 gms white chocolate chopped in small pcs; 150 gm.sugar; 100 gm condensed milk; 1 tsp vanilla essence; 60 ml water to bloom agar agar; 80 ml water; White food colour

Ingredients Serving: 4

For gulkand jelly.
1/2 cup roofafza
1/4 cup water
1tbsp gulkand
1 tsp agar agar
For thandai mousse
1/2 cup full cream milk
1/2cup cream
2 tbsp thandai powder
1cup.whipped cream
1.5 tsp agar agar
For pistachios sponge
1/2 cup maida
2 tbdp grounded pistachios
1/2 cup powdered sugar
Few drops if vanilla essences
2ggs
2 tbdp buttet
1/2 tsp baking powder
For glaze
180 gms white chocolate chopped in small pcs
150 gm.sugar
100 gm condensed milk
1 tsp vanilla essence
60 ml water to bloom agar agar
80 ml water
White food colour

Instructions

For gulkand jelly bloom agar agar in 2 tsp water
Heat a pan to this add gulkand rooh afza and water .Cook for few minutes and then add agar agar
Sieve the mixture and let it set in small dome shaped bowl
For pistaschio sponge
Mix sugar and butter with a blender
Add egg one by one then add vanilla essence and grounded pistaschio
Add flour and baking powder
Pour this mixture on a lined baking tin
Bake for 15 min
For thandai mousse Bloom agar agar in 2 tsp water
Heat a pan ,to this add cream and milk add thandai powder and cook for few minutes to infuse thandai flavour .
Add agar agar and sieve the mixture and let it cool down
Now fold whipped cream in thandai mixture
Now fill the mixture in some shaped silicon mould filling gulkand jelly in centre
Let it set .Freeze it overnight
For glaze Bloom agar agar .
In a pan heat sugar ,water and ,vanilla essence and condensed milk
When it comes to boil add agar gar
Now sieve it on white chocolate
Let it stand for 5mins and then blend with stick blender
Sieve it and add white food colour
Pour this glaze on freezed mousse
Cut pistaschio sponge according to size of dome
Place pistaschio sponge at the bottom and then place thandai mousse dome . garnish with some.pistaschio and fries.and.dried.rose.petal

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