Masala Chai Mousse with Jalebi Taco (Manson Fusion Platter)

August 25, 2025

Ingredients

For Masala Chai Mousse

Fresh cream – 1 cup
Milk – ½ cup
Tea leaves – 2 tsp
Sugar – 3 tbsp
Cinnamon – ½ stick
Cardamom – 2 pods
Cloves – 2
Black pepper – 2
Gelatin or agar-agar – 1 tsp (optional, for setting)

For Jalebi Taco Shells

All-purpose flour (maida) – 1 cup
Curd – 2 tbsp
Warm water – as needed
Sugar – 1 cup (for syrup)
Ghee/oil – for frying

For Garnish

Crushed pistachios
Saffron strands
Dried rose petals

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Step-by-Step Method

Step 1: Prepare the Masala Chai Base

In a saucepan, heat milk with tea leaves, cinnamon, cardamom, cloves, and pepper.
Boil for 2–3 minutes until infused, then strain.
Stir in sugar and let it cool completely.

Step 2: Make the Mousse

Whip cream until soft peaks form.
Gently fold in the cooled chai mixture.
If using gelatin/agar, mix it with warm water and stir into the mousse.
Refrigerate for 2–3 hours to set.

Step 3: Fry the Jalebis

Mix maida, curd, and water into a smooth, flowing batter.
Pipe spirals into hot ghee/oil and fry till golden crisp.
Dip immediately into warm sugar syrup (1-string consistency).

Step 4: Shape Jalebi Tacos

While jalebis are still warm, carefully bend them over a rolling pin or taco mould.
Let them cool and harden into taco-like shells.

Step 5: Assemble the Fusion Platter

Fill jalebi taco shells with chai mousse.
Garnish with saffron, pistachios, and rose petals.
Serve chilled for the perfect monsoon indulgence.

🍽️ Serving Suggestion

Best served as a festive dessert after dinner.
Pair with a drizzle of chocolate sauce or rabri for extra indulgence.
Serve on a rustic platter for that Insta-worthy look!

GoGro Promise

Every ingredient of this recipe — from pure spices to dairy essentials — is hand-picked for freshness. With GoGro, you don’t just cook, you create experiences full of taste, health, and trust.

📦 Order your fusion dessert essentials from GoGro today and surprise your family with this one-of-a-kind platter!