Shared by Elana Benjamin
Shared by Elana Benjamin
Agar-Agar (Rosewater Jelly)
Yield: 10-12 servingsTime: 1 hour
Agar-Agar (Rosewater Jelly)
Yield: 10-12 servingsTime: 1 hourFamily Journey
Baghdad, IraqBombay (present-day Mumbai), India
Sydney, Australia
This agar-agar recipe from Elana Benjamin’s mother has long been one of her favorite desserts — and was always served at her family’s summer barbecues. The classic Indian-Jewish sweet uses a plant-based alternative to gelatin to form its signature shape and texture. You can find this recipe and other recipes from Elana’s community in her cookbook “Indian-Jewish Food: Recipes and Stories from the Streets of Bondi.”
Cooking notes: Look for agar-agar powder at Indian, Asian, or international grocery stores.
Read more about Elana’s family in "The Sydney Backyard BBQs with Cricket and Indian-Iraqi Cooking" and get her recipes for aloo bhaji (potatoes with spices) and shiftas (ground beef koftas).
Ingredients
- 3 teaspoons agar-agar powder
- 6½ tablespoons granulated sugar
- 3 cups boiling water
- ½ teaspoon rosewater
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon pink food colouring
- 2 tablespoons sliced almonds (optional)
- 1 tablespoon dried edible rose petals (optional)
Preparation
Step 1
In a small saucepan, combine the agar-agar powder and sugar. Stir to mix well.
Step 2
Add the boiling water and stir thoroughly until both the agar-agar and sugar are dissolved.
Step 3
Set the stove to medium heat and bring the mixture to a gentle boil, stirring occasionally.
Step 4
Once boiling, turn off the heat and stir in the rosewater, cardamom, and food coloring, and mix thoroughly.
Step 5
Pour the mixture into a 7x11-inch rectangular baking tray.
Step 6
Let the tray sit at room temperature for about 15 minutes, or until partially set. Then sprinkle the surface with sliced almonds and dried rose petals, if using.
Step 7
Allow the agar-agar to cool completely, then cover with plastic wrap and refrigerate for 30 minutes, or until fully firm.
Step 8
Once set, cut into rectangles, squares, or diamonds and serve.
Step 9
Agar-agar can be stored in an airtight container in the refrigerator for up to 10 days.
This recipe comes from Elena Benjamin’s “Indian-Jewish Food: Recipes and Stories from the Streets of Bondi.”
