To begin with Thandai Panna Cotta With Strawberry And Mango Coulis, firstly we will start making the strawberry coulis.

Puree together the chopped strawberries, sugar, lemon juice and just 1-2 teaspoon of water. Transfer mixture to a saucepan over medium-high heat and bring it to a boil.

Continue to boil until mixture thickens to syrup consistency. Strain and set it aside to cool. Pour into glasses, cover with foil/ cling film and freeze till set.

In the meanwhile, prepare the thandai. Pour 1/2 cup of milk into a mixing bowl and evenly sprinkle some gelatin on top; set aside for two minutes.

Place 1-1/2 cups of cream, sugar and the thandai into a small saucepan and bring to a simmer (don't boil it). Use a whisk to stir the mixture together till its mixed well.

Strain the gelatin mixture into the cream-thandai mixture and stir until gelatin is completely dissolved (mixture should be free of grit when rubbed between two fingers).

Simmer for 5 mins and remove from heat. Keep whisking almost continuously.

Let the thandai cream mixture come to room temperature. Once cool, whip up the remaining 1/2 cup of cream and gently fold it into the panna cotta.

Now pour it over the strawberry coulis and chill for 2 hrs. Make sure the strawberry is set first or the layers will run into each other.

If you are making this well ahead of time, cover with foil tightly, and keep in fridge overnight.

While that's setting, make the mango coulis in a similar way as you made the strawberry coulis. You just have to use chopped mangoes instead of strawberries. Once it is done, let it cool to room temperature.

Make sure the thandai layer is set, then gently spoon the mango on top. Wrap and freeze to set completely.

Remove when needed, taking the Thandai Panna Cotta out 5 mins before serving time and garnish it and serve.

Serve Thandai Panna Cotta With Strawberry And Mango Coulis as a Dessert after your delicious dinner meal.