Fresh Fruit Jelly

About Fresh Fruit Jelly

Ingredients

• Strawberries, chopped ⅓ cup
• Black grapes, chopped ⅓ cup
• Red grapes, chopped ⅓ cup
• Kiwi, chopped ⅓ cup
• Castor sugar 4 tbsps
• Agar agar 4 tbsps
• Fresh mint leaves 2 to 3
• Jam as required
• Kiwi crush as required

How to Make Fresh Fruit Jelly (Stepwise Photos)

Method

1. Fill up 4 silicon jelly moulds upto ¾ full with strawberries, black grapes, red grapes and kiwi. Keep them in the refrigerator.
2. Heat 1½ cups water in a non-stick pan but do not boil it. Add castor sugar and agar agar and stir continuously till both the sugar and agar agar dissolve completely and no lumps are formed.
3. Put fresh mint sprigs and mix. Set aside to cool down to room temperature.
4. Stir well and pour over the fruits in the chilled moulds. Keep the moulds in the freezer for about 2 hours or till the jelly sets well.
5. Demould the jellies and arrange them on a serving plate in the pattern of knots and crosses using jam and kiwi crush.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps