Desserts

Rose jelly (jilli ward)

A wobbly dessert flavoured with rose water, lightly sweet and often sprinkled with pistachios. It's made ahead and served very cold, a classic end-of-meal treat in Bahrain.

25 min
4 servings
Medium
Budget-friendly
🇧🇭 Bahrain

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Ingredients

Optional extras

2 tbsp Pomegranate syrup

Nutrition facts

112 kcal per serving

Protein: 3.3 g
Carbohydrates: 16.4 g
of which sugars: 15.6 g
Fat: 3.6 g
of which saturated fat: 0.4 g
Fiber: 0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Soak the gelatine in 100 ml of cold water for 5 minutes to rehydrate it.
In a saucepan, heat the rest of the water with the sugar until fully dissolved, without boiling.
Off the heat, add the drained gelatine and stir until completely melted.
Stir in the rose water and mix well.
Pour into small dishes or a lightly dampened mould.
Let cool, then refrigerate for at least 4 hours.
When serving, unmould and sprinkle with crushed pistachios.