Rose Jelly is a delicious and colorful dessert that can be relished with ice creams, falooda or can be had as such too. It is made with rose syrup, sugar and agar agar, which sets into a soft gummy texture. This recipe is enjoyed by both kids and adults. The pretty red jelly looks very attractive and makes any dessert look special. Many recipes can prepared with this jelly.

At home this is one of the easiest desserts that you can prepare, because it does not need too many ingredients or complicated steps. You can just mix everything and let it set. It is hygienic and fresh compared to store bought jellies, and you can also control the sugar level as per your choice.

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About Rose Jelly

Jelly has always been favorite for kids, and rose jelly is one of the most common and also simple flavor I have tried. The rose taste gives light floral sweetness and also makes the jelly smell so pleasant. Agar agar works like natural setting agent, it helps the jelly to set firm even without fridge.

The texture of rose jelly is soft and little bouncy, it feels very light when you bite. I usually cut them into small cubes, but sometimes I use fun shaped cutter to make it look more interesting, especially when serving for children. It looks great when added to falooda, milkshakes or ice cream. You can also enjoy it plain as a treat after meals.

There are many variations possible with this same method. You can change the flavor by using mango syrup, orange, or even mix fruit puree. Some people like to make it layered with two colors, which also looks very pretty. This recipe is very flexible so you can adapt it as per what you like.

I usually make this at home when I am planning to serve falooda or fruit custard or ice cream. Kids enjoy eating the jelly just like that, so I keep a box ready in the fridge. It takes only few minutes to prepare and then you just need to wait for it to set. It is simple but feels very special.

Rose Jelly Ingredients

• Water - I just used water as the base to dissolve agar agar and rose syrup. It helps to carry the flavor evenly and gives a soft texture. You can also use part of milk but plain water works best.
• Sugar - I added sugar for sweetness, it balances the rose flavor. If your rose syrup is already sweet you can reduce it little.
• Rose syrup - This gives the main flavor and also bright pink color. I used homemade rose syrup, but you can use store bought also. Rose essence with sugar can also be used if syrup is not available.
• Food color - I added few drops of red food color makes the jelly bright and attractive. If you do not want artificial color you can skip it, the jelly will still taste nice.
• Agar agar (china grass) - I used this as the setting agent. I have used strands. You can also use agar agar powder if that is available.

Similar Recipes

• Mango Ice Lollies
• Rose ice
• Semiya ice
• Paal Ice
• Mango Yogurt Popsicles

How to make Rose Jelly Step by Step

1.Take 1 and ½ cups of water in a mixing bowl.Add rose syrup and pink food color.Mix well.

2.Now add sugar,whisk it well until sugar completely dissolves,Set aside.In another bowl,cut agar agar into small bits.

3.Rinse it once then add ½ cup and let it to boil.Boil until you see the strands completely dissolved.

4.Strain to the bowl containing rose water mixture.Mix it well with whisk.

5.Pour it in the tray/bowl where you want to set the jelly.Leave it undisturbed for 30mins.No need to keep in fridge it will setwell in room temperature itself.

6.Cut into squares/or use cookie cutter to get cute desired shapes.I used a flower and heart shaped cutter.

7.In the serving glass take chilled milk,add jelly cubes then add a scoop of icecream,Drizzle rose syrup and serve.

Serve chilled!

Expert Tips

• Agar agar dissolving - I usually boil agar agar until the strands are fully melt. If it is not dissolved properly, the jelly will not set right and feels watery.
• Mix quickly - After adding rinse it once then add ½ cup and let it to boil. Boil until you see the strands completely dissolved. agar agar to rose mixture, you need to whisk fast and pour right away, because it start setting very soon.
• Mold choice - I often pour mixture in flat tray and cut into cubes, but sometimes I use small molds for fun shapes. Kids always enjoy star or heart jelly more.
• Flavor variations - You can even try with fruit puree instead of rose syrup for more natural flavor. I have tried mango and pineapple, both taste really good.
• Serving ideas - I sometimes use rose jelly as topping for falooda or custard, it adds nice color and also extra sweetness.

Serving and Storage

Serve Rose Jelly plain as small cubes, or add it to desserts like falooda, ice cream or custard. It looks good as a garnish in milkshakes also. You can store leftover jelly in an airtight box in refrigerator for 2 to 3 days. Keep it covered so it does not dry out.

FAQS

1.Can I skip food color?

Yes you can skip it. Food color is completely optional.

2.Can I use gelatin?

Yes you can, but agar agar is vegetarian and sets better at room temperature. Gelatin needs refrigeration.

3.Can I reduce sugar in this recipe?

Yes you can adjust sugar depending on how sweet your syrup already is. Taste the mixture before setting.

4.How much time take to set?

It usually take around 30 to 40 minutes for setting in room temperature.

5.Can I make different flavored jellies together?

Yes you can make two or three flavors like mango, orange, and rose. Cut them in cubes and mix for colorful dessert.

If you have any more questions about this Rose Jelly Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rose Jelly Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Rose Falooda is one of those desserts that feels special the moment you taste a spoon. This recipe is pretty looking drink and tasty at the same time, with rose milk, jelly, vermicelli, sabja seeds and of course a scoop of ice cream. This recipe has a rich flavor making it perfect for hot summer days.

This is usually made during special occasions at home because it looks royal and gives such a festive feel. It has layers that look beautiful in the glass and when you dig in, you get a mix of textures in every bite. Kids and elders both love it because it has a mix of layers.

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About Rose Falooda

Falooda is actually a very popular dessert in India and also in some other parts of Asia. Traditionally it is made with rose syrup and milk along with some toppings like sabja seeds and vermicelli. The rose flavor is the highlight here and it blends so well with chilled milk and ice cream.

The texture of this dessert is really something special. You get the soft jelly, the chewy vermicelli, the crunchy seeds and the creamy ice cream all in one glass. It feels heavy but in a nice way, so even one glass keeps you full and satisfied. The rose syrup gives a sweet floral taste which is very different from regular milk based desserts.

There are many variations of falooda you can try. You can alos add fruits or nuts, some use different flavored ice creams like mango or chocolate. You can even change the jelly flavor if you like. But rose falooda is always the classic one, the color itself looks so tempting.

I usually make this during weekends when family wants something chilled and fun. It is a bit of work because you have to prepare the jelly, boil milk and vermicelli, soak sabja seeds and all. But once you keep everything ready, assembling is very quick and everyone loves it.

Rose Falooda Ingredients

• Rose jelly - I have used rose jelly for giving that soft wobbly bite and lovely rose taste. You can also make jelly in orange or mango flavor if you like twist.
• Rose syrup - This is for the main flavor, it gives a sweet floral taste and bright pink color to milk. If you do not have rose syrup, you can mix rose essence with sugar.
• Fine vermicelli - I have used thin vermicelli, cooked till soft. It gives a nice chewy texture in falooda. You can replace with thin sevai or even pasta if nothing else is available.
• Milk - I boiled and cooled milk so it becomes little thick and creamy. It is the base of falooda so use full cream milk for better taste. If you want lighter version, you can even use toned milk.
• Ice cream - I topped with vanilla ice cream which goes well with rose. You can use mango, strawberry or even chocolate ice cream for variation.
• Sabja seeds - These seeds swell up when soaked and give a nice crunchy texture. They are also cooling for body. If you do not have sabja, you can use chia seeds.
• Water - This is for soaking seeds and cooking vermicelli. Always use enough water so nothing sticks or becomes mushy.

Similar Recipes

• Mango Falooda
• Mango Mastani
• Pista Falooda
• Royal Falooda
• Mango Kheer

How to make Rose Falooda Step by Step

1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Soak sabja seeds in water, strain and set aside. Chop jellies roughly, Set aside. Boil milk, let it simmer for 15 minutes or until slightly thick, Switch off and set aside to cool.

4.Take milk in a bowl, add rose syrup. My rose syrup had sugar in it so I didn't add sugar. If you are adding rose essence then add sugar. Mix well, transfer to a jug.

5.Chill rose milk, Chill the serving glass at least 30 minutes before assembling. Get ready with your ingredients.

6.First add a layer of jelly at the bottom. Then add rose syrup.

7.Then add a layer of cooked vermicelli. Then add a layer of sabja.

8.Now add chilled rose milk. This will come to ¾th of the glass.

9.Now scoop vanilla ice cream and add it. Garnish with rose jelly.

Serve chilled.

Expert Tips

• Milk - I usually simmer the milk for few minutes to get a slight thick consistency. It gives better taste and blends well with rose syrup.
• Vermicelli cooking - Make sure to cook vermicelli in enough water, rinse well so it is not sticky. If sticky, it will spoil the layering.
• Chilling - I always chill both milk and serving glasses for some time before assembling. It keeps falooda cold for long.
• Sabja seeds - Soak sabja at least 15 minutes before. They should swell properly and not be hard inside.
• Layering order - I start with jelly at bottom and ice cream at top. It looks nice and each layer gets balanced flavor.

Serving and Storage

Serve Rose Falooda with a scoop of ice cream on top and some extra jelly pieces for garnish. This goes well after a meal or even as a evening treat. Leftover milk mixture can be stored in fridge for a day.

Assembled falooda should be enjoyed fresh as jelly and vermicelli can turn soggy later. If storing, keep each element separate and put together just before serving.

FAQS

1.Can I skip sabja seeds?

Yes you can, but sabja gives nice texture and cooling effect, so I suggest not to skip unless you really do not have.

2.Can I make this in advance?

You can prepare milk, jelly, vermicelli and sabja ahead. But assemble only at serving time so everything stays fresh.

3.Can I add fruits in this falooda?

Yes you can add chopped mango, strawberry or apple pieces. They give extra taste and make it more colorful.

4.Can I use ready made rose milk?

If you have ready made rose milk, you can directly use it. But homemade with syrup has more fresh taste.

5.Which ice cream flavor to add?

Vanilla is the most common choice, but strawberry also taste very good with rose milk.

If you have any more questions about this Rose Falooda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rose Falooda Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Rose Falooda Recipe appeared first on Sharmis Passions.