Gulab Jamun Thandai: Try this strange and yummy Indian Fusion Dessert Gulab Jamun Thandai

Here's a recipe for a delicious Indian fusion dessert that combines the flavours of Gulab Jamun, Thandai, and Mousse!

Ingredients:

For the Gulab Jamun:

1 cup Gulab Jamun mix

1/2 cup milk

Oil for frying

Sugar syrup

For the Thandai Mousse:

1 cup heavy cream

1/2 cup condensed milk

1/2 cup milk

1/2 cup Thandai syrup

1 tbsp gelatin powder

1/4 cup water

For Garnish:

Pistachios, chopped

Rose petals, fresh or dried

Instructions:

To make the Gulab Jamun, mix the Gulab Jamun mix with milk until it forms a smooth dough. Divide the dough into small balls.

Heat the oil in a pan over medium heat. Once hot, gently add the Gulab Jamun balls and fry until golden brown on all sides.

Remove the Gulab Jamun balls from the oil and drain the excess oil using a paper towel. Soak them in sugar syrup for at least 30 minutes.

To make the Thandai Mousse, heat the milk in a saucepan over medium heat. Add the Thandai syrup and stir well. Remove from heat and set aside to cool.

In a separate bowl, mix the gelatin powder and water together until well combined. Set aside to bloom for 5 minutes.

Once the gelatin has bloomed, heat it in a microwave for 10 seconds until it dissolves. Add the dissolved gelatin to the Thandai mixture and mix well.

In a separate bowl, whisk the heavy cream and condensed milk together until soft peaks form.

Gently fold the Thandai mixture into the whipped cream mixture until well combined.

To assemble the dessert, take small jars or glasses and add a layer of Thandai Mousse at the bottom. Add a layer of Gulab Jamun balls on top of the mousse.

Repeat the layers until the jar is filled. Top with chopped pistachios and rose petals for garnish.

Chill the dessert in the refrigerator for at least 2 hours before serving.