Saffron Jelly with Rose Petals
|Cardamom seeds||1⁄2 Teaspoon|
|Saffron threads||1 Pinch (Generous)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Milk||3 1⁄2 Cup (56 tbs)|
|Gelatin powder||2 2⁄3 Tablespoon (2 2/3 Envelopes)|
|Almonds||3 Tablespoon, flaked / slivered|
|Pistachio nuts||3 Tablespoon, flaked / slivered|
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.
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 mg6.6%
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