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.
- 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.
- 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
- 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, (½” – ¾”) tiny ball before frying.
- Remember that the gulab jamuns will fluff when fried and further expand after soaking it in the sugar syrup.
- 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.
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.
For making 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.
- 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
- Decide the type of glass or a bowl you will serve this dessert in, beforehand.
- I suggest not going over 4 oz capacity for each serving.
- You can layer gulab jamun thandai mousse in fancy disposable clear glasses or shot glasses easily available online.
- 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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Let’s make Gulab Jamun Thandai Mousse
Gulab Jamun Thandai Mousse Indian Fusion Dessert
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, (½” - ¾”) 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
Important notes for making the best thandai mousse
- While simmering the mixture - Always mix agar agar with cold or room temperature liquid 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=⅓rd cup agar strands cut into small pieces. Note that strands or flakes will take a minute more to dissolve well.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.
Nutrition
It’s so tasty ⭐️⭐️⭐️⭐️⭐️
Can you share your modified recipe as I don’t have access to thandai powder or agar agar?
Hello Meera, what modified recipe are you referring to?
Made this for a neighborhood party. I did not have thandai powder or agar agar. Made some tweaks with Khushboo’s help.Went with Kesar, black pepper, and nutmeg as a replacement for Thandai powder. Also a dash of rose water in the mousse mix. Used cornstarch over agar agar. End result – is absolutely out of this world with rave reviews. Thanks for sharing this fabulous recipe, Khushboo, and thanks a ton for responding to me so promptly and giving me all the advice.
I am glad you made it work with the ingredients you had on hand. Happy to help!
Thanks for sharing the delicious food blog
Hi, eager to make the mousse. Can I use thandai syrup and gelatin instead? How would I alter the quantity and process using syrup and gelatin? Thanks
Hello Protima, I don’t consume gelatine and never used it. What I know is that the process of setting with gelatine is a bit different from agar. You can use thandai syrup and add 1/4th teaspoon extra agar agar.
Hey, I didn’t activate the agar agar in water which lead to a clumpy mess when I heated it. How do you activate the agar agar? I read in the recipe that to mix it with water before heating it but how much water? Also does the water need to be cold or hot?
Water in the notes is a typo. I will correct it immediately. You have to activate agar agar in any cold or room temperature liquid. Nothing hot. Here I have used milk instead of water. And then heat it once mixed in the liquid. If you are using strands, it does take time to mix.
Hi. Planning to make this for festivities. If I were to substitute agar agar with gelatin( granules), what measurement would you recommend for gelatin?
Also, I plan to use Amul Heavy Cream for this recipe. Is that fine or should I go for Rich (Star) whip cream which is also readily available? Please do revert. Thanks
Gelatin requires to bloom in warm water and then added when at room temperature. I have never used gelatin so don’t know how much is required here. Agar agar is a much stronger setting agent than it.
Interesting recipe. Where can I find gulakand in US? Would like to add it. Thank you
Hello Krutika, you can find gulkand in any Indian grocery store in the United States
Hi Khusboo can I use this mousse recipe to make a Thandai Mousse cake ?
I will use a loose bottom pan to set the cake and will thandai powder or syrup work better- thanks in advance
Yes Ambika, you can. Simply increase the agar agar powder by an additional 1/2 teaspoon and milk by 3 tablespoons. This will give you a sturdy mousse
As always another hit for the festival season. Desert was a big hit in my extended family on Diwali day celebration. Everyone loved it. I used Gits for making gulab jamun and rest is as described. Amazing recipes and step by step details in your blog is super good for first timers to try new stuff. I enjoy all your recipes and experiment. You made regular gulab jamun sweet in to complete delicacy. Thanks so much. Keep inspiring us to try something new 🙂
Thank you Vidhi for always trying out my recipes and leaving feedback! I am so glad you loved it.
Awesome recipe with detailed instructions, must try!
Hi khushboo, I loveed your recipe and specially the way you have explained each and every detail. I want to make it but didn’t get the agar agar powder. Have you made it only with whip cream and will it come closer to the taste without agar agar?
Agar Agar is to make the mousse as stable as possible. It is tasteless and if you skip it taste won’t change. You can use my cream cheese whipped cream frosting instead. Just add thandai powder to it. Cream cheese works great to stabilize the whipped cream. The flavor will take up to a day to brighten up.
Can you tell how to make thandai powder?
Hello Lavisha, making thandai powder at home is fairly simple if you have all the ingredients available. It’s a standard recipe that you can find online.
Can I whisk heavy cream with blender or with hand whisker ? I don’t have electric whisker . And even if I don’t want to add agar agar is it fine ? Please tell me i need to make this for diwali.
Hand whisk will take you forever.But it is doable. You will have to be super fast once you add the agar agar mixture. Blender won’t fill in much air. If you don’t want agar agar then go for non dairy whipping cream like pastry pride in the USA or tropolite or rich in India. You will have to add the dry thandai powder to the cream itself. I feel heating up thr thandai mix brings out the flavor even more. But if agar is not the option then this is the best way.
The presentation and the taste were both out of the world. The sweetness had the perfect balance and would highly recommend this dessert for special occasions like Diwali. We enjoyed every bite of the Gulab Jamun Thandai Mousse.
Glad you liked it Gitanjali.
Great recipe, thanks for sharing! Can this be made without thandai mix? I was thinking to add almond powder, saffron, cardamom & black pepper instead of thandai mix. Please let me know.
Yes, it can be made without the thandai powder. Almond flour will not make it silky smooth so avoid that.
Hi what is thandai mix and where can we get it
Poonam, it is a popular Indian beverage i.e cooling Indian spice mix enjoyed stirred in cold milk. All leading Indian grocery stores carry it.
A perfect combination with melting gulaab jamuns and fairy tale like thandai… it just melts in the mouth like malaai-makkhan, the famous dish from North India! Loved it to the last scoop🤗
thank you, Shipra for the lovely feedback! I am glad you enjoyed this dessert.
Where do you get agar agar powder in USA?
Agar agar is easily available online on Amazon, eBay, and in Asian stores too.
Please, share the brand or link where you buy thandai powder. Thank you.
Hello Hina, I have used Kapol Kesaria Thandai mix. You can easily find it in an Indian grocery store in the form of powder or syrup.
Admittedly I have not yet made this— but what a BRILLIANT idea: gulab jamun WITH a mousse based on one of the most amazing beverages of all time. I will be using my homemade thandai mix too. Very much looking forward to trying this. So festive for any holiday occasion. Hmm, I wonder how a bit of mascarpone would be in this! 😋
I love this website. So many delicious soups and chilis. The 24 carats gold soup is aptly named. It is my new favorite soup. And super healthy .
Hello Jessica, I am happy that you are excited about this recipe. Do try it and give your feedback. Yes, mascarpone will be wonderful. It will feel heavenly like my mascarpone whipped cream frosting on my blog. Do check it out. I am glad you like the detox lentil soup. Thank you!
Such a deadly combination. definitely will give a try .Is heavy cream n whippo cream same I mean Rich cream
Hello Jasmine didi, Rich cream already has sugar in it. So skip using sugar while whipping. Rest remains the same. Do try it.