Spiced China Grass Jelly (Agar Agar)

This traditional Parsi dessert transforms simple China grass (agar-agar) into a refreshing, aromatic jelly infused with whole spices and green tea. The unique preparation involves boiling the seaweed strands with a cheesecloth bundle of cardamom, cinnamon, and nutmeg, creating a sophisticated flavor profile that distinguishes it from standard fruit jellies. Served chilled and often tinted with rose or raspberry, it offers a firm, cooling texture perfect for ending a rich meal.

Ingredients

1 ounce China grass (Agar Agar strands) (Originally '3 tolas'. Approx 30g. Adjust quantity based on package strength for 5 cups of liquid (modern agar is often stronger).)
5 cups Water (Originally '1.25 seer'. Used for soaking and boiling.)
12 seeds Cardamom seeds (Whole seeds removed from pods.)
1 pinch Nutmeg (Originally listed with '0' quantity, likely implying a small amount or whole piece. A pinch is sufficient.)
1/2 inch Cinnamon stick (Crushed coarsely.)
2 leaves Green tea leaves (Fresh or dried leaves.)
2 cups Granulated sugar (Originally '0.5 seer'. Adjust to taste.)
3 teaspoons Rose water (Originally '3 small spoons'.)
2 drops Red food coloring (Optional. Originally suggested to tint like 'ice cream color' or pomegranate red.)

Instructions

1Wash the China grass (agar agar) gently in a bowl. Soak it in the 5 cups of cold water for 4 to 5 hours. If time does not permit, you may proceed after a shorter soak, but a long soak ensures smoother melting.
2Coarsely crush the cardamom seeds, nutmeg, and cinnamon stick. Place these spices along with the green tea leaves (washed and rubbed gently) into a small piece of clean muslin or cheesecloth. Tie it loosely into a bundle.
3Transfer the soaked grass and its water into a tin-lined or stainless steel pot. Add the spice bundle. Place on the stove uncovered over medium heat. Boil until the grass is completely dissolved and melted into the water.
4Once the grass has melted, remove the pot from heat. Add the sugar and stir until fully dissolved. Strain the mixture through a clean muslin cloth into another vessel to remove the spice bundle and any undissolved fibers. Return the strained liquid to the stove and bring to a boil again, skimming off any scum that rises to the top with a perforated spoon.
5Remove from heat. Let it cool for about 15 minutes. Stir in the rose water and food coloring (if using) to achieve a desired tint. Pour into molds, tumblers, or a flat dish. Place the molds in a tray of cold water to speed up setting, or refrigerate. The jelly should set firmly within 4 hours.