Heat 1/2 cup water on low flame. Add 5 grams agar agar powder to it. Stir well and put off the flame. Keep aside for 10 minutes.

After 10 minutes, turn on the flame and add milk to it.

Add sugar followed by thandai powder. Give a quick stir and allow the milk to boil.

The color of the milk will become golden yellow as the thandai powder has saffron in it.

Let the milk boil for another 2-3 minutes, while continously stirring.

Put off the flame and allow the milk to cool down as we cannot add cream to the hot milk. Keep stirring the milk occasionally so that it does not set before cooling.

To whip the cream , take a broad vessel and add ice cubes to it. Place another bowl over it. Add cream to it. Now with a wire whisker whip the cream until it is light and fluffy. You may do this step before and keep the cream in fridge until use.

Once the milk has cooled down , add the whipped cream to it and blend well. ( my milk got set very fast as the weather here was cool and i did not stir it while it cooled down , no worries if it happens though, we can whisk it again to break the lumps.)

Now scoop out the mix to the serving glasses or bowls .

Garnish with almond and pistachio slivers ,dried rose petals, and saffron strands.

Refrigerate the Mousse for 2 hours before serving it.