Ingredients:
• For Date jello:
• 2 g – agar strips or powder
• 6 – Dates
• 25 g – palm Sugar
• 150 ml – water for dissolving agar
• 50 ml – water for Dates
• 50 ml – Coconut Milk
• A few nuts
• For Milk jello:
• 90 ml – whole Milk
• 110 ml – water for dissolving agar
• 2 g – agar strips
• 1/4 tsp – rose essence
• 1 tbsp – Sugar
Method:
- Wash and soak agar for 10 to 15 mins.
- Puree the dates and grated palm sugar with 50 ml water, filter with a cheese cloth and set aside.
- On a low flame, boil agar, stirring till it dissolves completely.
- Add dates mixture and continue to boil for 15 mins, keep stirring.
- Add the coconut milk and switch off the flame
- Rinse the moulds, add nuts, pour the cooked mixture immediately.
- Allow it to set for around 30 to 40 mins in room temp.
- Meanwhile prepare the milk jello. Dissolve the agar on a low flame.
- Add sugar, milk and essence to agar.
- Boil for 10 mins, keep stirring.
- Scrape the dates jello on the surface, for the milk jello to set well with it.
- Pour the milk mixture on the dates jello. Make sure that the date jello is set properly before pouring milk mixture.
- Allow to set for about an hour or two at room temp.
- Take a small knife and turn around the mould before unmoulding the jello or chill it for some time and unmould.
- Recipe courtesy: Swasthi’s Indian Food Blog