Jelly recipe | Rose jelly recipe

Rose Jelly is a delicious and colorful dessert that can be re -combined with ice cream, Faluda or can also be done. It is made with rose syrup, sugar and agar, which is set in a soft gummy texture. This recipe is enjoyed by both children and adults. The beautiful red jelly looks very attractive and makes any dessert special. Many recipes can be prepared with this jelly.

This is one of the easiest desserts at home that you can prepare, as it does not require too much material or complex stages. You can just mix everything and set it. It is hygiene and fresh compared to the purchased jelly, and you can also control the Chinese level as per your choice.

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About daily jelly

Jelly has always been a favorite for children, and Rose Jelly is one of the most common and simplest tastes I have tried. The taste of rose gives the sweetness of light flowers and also makes the smell of jelly so pleasant. If Agar acts like a natural setting agent, it helps the jelly set the firm without a fridge.

The texture of rose jelly is soft and small bouncy, it looks very light when you cut. I usually cut them into small cubes, but sometimes I use a fun -shaped cutter to look more interesting, especially when serving for children. It feels great when added to Faluda, Milkshake or Ice Cream. You can also enjoy it as a treatment after meals.

Many variations are possible with this method. You can change the taste by mixing mango syrup, orange, or even fruit puree. Some people prefer to level it with two colors, which also looks very beautiful. This recipe is very flexible so that you can like what you like.

I usually make it at home when I plan to serve Faluda or fruit custard or ice cream. Children enjoy eating jelly, so I keep a box ready in the fridge. It takes only a few minutes to get ready and then you just need to wait for it. It is simple but looks very special.

Rose jelly material

• Water – I used water as a base only to dissolve the syrup and daily syrup. It helps to move the taste evenly and gives a soft texture. You can also use the part of milk but plain water works best.
• Sugar – I added sugar to sweetness, it balances the taste of rose. If your rose syrup is already sweet then you can reduce it.
• Rose syrup – It also gives the main taste and bright pink color. I used homemade daily syrup, but you can also use purchased stores. If the syrup is not available, rose essence with sugar can also be used.
• Food color – I added a few drops of red food color, makes the jelly bright and attractive. If you do not want artificial color you can leave it, jelly will still taste good.
• If Agar (China grass) – I used it as a setting agent. I have used strands. If available, if you can also use Agar powder.

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How to step by rose jelly step

1. Take 1 and ½ cup of water in the mixing bowl. Rose syrup and pink food color.

2. Now add sugar, mix it well until the sugar dissolves completely, set one side. In another bowl, if cut the agar into small bits.

3. Add ½ cup to it once and let it boil. Do not see the strands completely dissolve.

4. For bowls with rose water mixture. It is well with whisk.

5. Place it in tray/bowl, where you want to set the jelly.

6. Use cookie cutter to achieve/or cute desired shapes in classes. I used a flower and heart -shaped cutter.

7. Take children’s milk in the serving glass, add jelly cubes, then add a scoop of ice cream, dripping rose syrup and serving.

serve chilled!

Expert tips

• Aggar agar disintegration – I usually boil the agar until the strands melt completely. If it is not dissolved properly, the jelly will not set the right and feel full of water.
• Mix quickly – Once added a rinse, then add ½ cup and let it boil. Boil until you see the strands completely dissolved. Agar Agar to Rose Mix, you need to whisper and insert it immediately, as it starts setting very soon.
• Mold choice – I often put a mixture in a flat tray and get cut into cubes, but sometimes I use small molds for fun shapes. Children always enjoy star or heart jelly.
• Taste variation – You can also try with fruit puree instead of rose syrup for more natural taste. I have tried mango and pineapple, both tastes are really good.
• Service of ideas – I sometimes use daily jelly as topping for Faluda or Custard, it also adds good color and extra sweetness.

Service and storage

Serve rose jelly in the form of small cubes, or add it to desserts such as Faluda, ice cream or custard. It also looks good as garnish in milkshakes. You can store the remaining jelly in an airtight box in the refrigerator for 2 to 3 days. Keep it cover so that it does not dry up.

General question

1. Can I leave the color of food?

Yes you can leave it. The color of the food is completely optional.

2. Can I use gelatin?

Yes, you can, but if the vegetarian is and sets better at room temperature. Gelatin requires refrigeration.

3. Can I reduce sugar in this recipe?

Yes, you can adjust the sugar, it depends on how sweet your syrup is before. Taste the mixture before setting.

4. How much time is taken to set?

It usually takes about 30 to 40 minutes to set in room temperature.

5. Do I make separate taste jelly together?

Yes, you can make two or three tastes like mangoes, orange and rose. Cut them into cubes and mix for colored sweets.

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