During the festive months, my mom would treat us to a delightful dessert - rose jelly and custard, especially during the celebrations of Diwali, Eid, and Nowruz. I have such fond memories of sneaking bites of jelly directly from the pan, unable to contain my impatience. To ensure I got my share, she would often prepare an extra pot of jelly just for me.
This rose jelly recipe is incredibly simple, requiring only two ingredients, and it's perfect for vegetarians as it doesn't use gelatine to set. As for the custard, I've opted for ready-made custard powder, enhancing it with milk, condensed milk, and a touch of vanilla extract during the cooking process. It's a dessert that caters to both adults and kids, offering a light sweetness that's just right.
If you decide to recreate this nostalgic dessert, please share your experience in the comments below or tag me on Instagram. I absolutely love seeing your creations!
Rose Jelly and Custard
Prep time: 15 minutes
Rest time: 2 hours
Cook time: 15 minutes
Total time: 2 hours, 30 minutes
1/2 Tbsp agar agar
1 cup water
3-4 Tbsp store bought rose syrup
2 Tbsp custard powder
2 cups almond milk (whole milk)
2-3 Tbsp condensed milk
1 tsp vanilla extract
Directions: Rose Jelly:
1. In a pan, combine water and rose syrup. Bring it to a boil.
2. Add agar agar and simmer for a minute while stirring until fully dissolved.
3. Pour the mixture into a glass container, let it set outside for 10 minutes, then refrigerate for 2 hours.
Custard: 4. In a pot, mix custard powder, milk, vanilla, and condensed milk.
5. Cook on medium heat, stirring continuously, until it thickens.
6. Remove from heat, transfer to a bowl, cover with plastic wrap, and refrigerate for 1 hour.
Assembly: 7. Cut the rose jelly into small cubes.
8. Serve in a bowl with jelly cubes and poured-over vanilla custard. Enjoy your delicious Rose Jelly with Vanilla Custard!