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.
Ingredients
Cardamom seeds - 1/2 tsp
Saffron threads - generous pinch
Granulated sugar - 1/2 cup
Milk - 3 1/2 cups
Gelatin powder - 2 2/3 envelopes
Almonds - 3 tbsp, flaked or slivered
Pistachio nuts - 3 tbsp, flaked or slivered
Garnish with: yellow rose petals
Directions
MAKING
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.
SERVING
10 Sprinkle each serving with slivered or flaked almonds and pistachio.
11 Garnish with fresh rose petals, rinsed and gently dried.
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.
SERVING
10 Sprinkle each serving with slivered or flaked almonds and pistachio.
11 Garnish with fresh rose petals, rinsed and gently dried.
