Saffron Jelly with Rose Petals Recipe

Just a look at this Saffron Jelly With Rose Petals and you will feel tempted. This recipe makes for an excellent dessert. I often prepare this recipe at home and my family totally loves it. I recommend you try it too and grab all the appreciation.


Cooking Time2 Hr 35 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Cardamom seeds1⁄2 Teaspoon
 Saffron threads1 Pinch (Generous)
 Granulated sugar1⁄2 Cup (8 tbs)
 Milk3 1⁄2 Cup (56 tbs)
 Gelatin powder2 2⁄3 Tablespoon (2 2/3 Envelopes)
 Almonds3 Tablespoon, flaked / slivered
 Pistachio nuts3 Tablespoon, flaked / slivered

Nutrition Facts

Serving size

Calories 379 Calories from Fat 147

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 19.8 mg

Sodium 99.3 mg4.1%

Total Carbohydrates 42 g13.8%

Dietary Fiber 2.7 g10.9%

Sugars 36.7 g

Protein 20 g39.4%

Vitamin A 5.3% Vitamin C 1.4%

Calcium 27.4% Iron 6.5%

*Based on a 2000 Calorie diet


1 Using a mortar and pestel, pound the cardamom seeds to powder.
2 In a small bowl, mix the saffron threads with 1 1/2 tbsp hot water, stirring and crushing them until they have dissolved.
3 In a pan, bring the sugar and milk slowly to a boil.
4 Remove from heat and sprinkle in the gelatin and the ground cardamom.
5 Wait until the gelatin has completely dissolved.
6 Stir well.
7 Pour through a fine sieve into a mixing bowl and stir in the saffron water.
8 Pour this mixture into individual glass dishes and cool.
9 Refrigerate for at least 2 hours or until set.

10 Sprinkle each serving with slivered or flaked almonds and pistachio.
11 Garnish with fresh rose petals, rinsed and gently dried.