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.
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