Keep a bowl and whisk rod in fridge to whip cream.
In a small bowl add agar- agar and water. Soak it for 15 mins. Then keep it on gas and let the agar agar melt
In a sauce pan add milk and sugar and mix. Keep it on gas let the sugar melt in. Then switch off the gas and let it cool down a bit. Then add 3tbsp of thandai masala and mix properly.
Now add the melted agar agar to it. Keep aside.
Whip the Amul cream up to soft peaks by adding 2tbsp of icing sugar.
Then mix the whipped cream to the prepared thandai and mix it. It should be mixed in light hands. And also it should be mixed in two batches.
Pour the prepared mousse in individual bowls and keep in fridge for 3 to 4 hours or up to set.
When it's ready garnish with chopped cashew nuts and saffron and serve chilled.
