By Slurrp Community
April 16, 2024
If you are looking for a refreshing yet classy dessert to serve your guests this summer, opt for a combination of thandai and rose rasgulla. The sweet dish has an irresistible fragrance of rose, sponginess from rasgulla, and invigorating flavours of thandai. Here is a quick recipe to try out.
For Rose Rasgulla 100 gm grated paneer 1 drop of rose syrup For Sugar Syrup 1 cup sugar 3 cups Water For Thandai Mousse 2 teaspoon Thandai syrup 1 gm agar agar or china grass 1 cup Milk 2 tablespoon Sugar 3/4 cup beaten whipped cream For garnish - chocolate powder
Mash grated paneer in a bowl until you achieve a smooth texture. Add rose syrup to it and make small balls with it.
Prepare sugar syrup, and once it is ready, add rose balls to it. Your rose rasgullas will be ready.
Boil milk and water, and add thandai syrup and mix to the combination. Once it cools down, strain it through a sieve.
Add ice to the mixture and wait for it to thicken. Stir continuously to prevent the formation of lumps.
Add beaten whipped cream to the mixture, pour it into glasses, and refrigerate for 2-3 hours for the thandai mousse to set.
Top mousse glasses with chocolate powder and rose rasgulla before serving to guests.