Authentic Indian Jelly Recipe – Ghee, Cardamom & Pistachio Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Jelly Recipe – Ghee, Cardamom & Pistachio Delight

Hey everyone! I’m so excited to share this unique recipe with you – it’s a little different from your typical Indian sweet, but trust me, it’s absolutely delicious. This Indian jelly is a delightful blend of traditional flavors and a surprisingly fun texture. It’s something my grandmother used to make, and I’ve been perfecting it ever since. Let’s get started!

Why You’ll Love This Recipe

This isn’t your average fruit jelly! It’s a beautiful fusion of Indian flavors – the warmth of cardamom, the richness of ghee, and the crunch of pistachios and cashews. It’s a wonderfully light and refreshing dessert, perfect for a warm day or as a sweet treat after a spicy meal. Plus, it’s surprisingly easy to make! It’s a real conversation starter, and everyone who tries it always asks for the recipe.

Ingredients

Here’s what you’ll need to create this magical Indian jelly:

• 1 ¼ cups sugar (approx. 250g)
• ½ cup arrowroot starch (approx. 60g)
• 1 tsp lemon juice
• 1 tbsp ghee
• ⅛ tsp ground cardamom (approx. 0.5g)
• ¼ cup pistachios, chopped (approx. 30g)
• 10 cashews, roughly chopped
• 10 drops liquid chlorophyll
• 1 ½ cups water (360ml) + 2 cups water (480ml)

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here’s a little more detail:

• Arrowroot Starch: This is our traditional thickening agent. It gives the jelly that perfect wobble without any cloudiness. It’s a fantastic alternative to gelatin and has been used in Indian sweets for ages.
• Ghee: Oh, ghee! It’s clarified butter, and it adds such a beautiful, nutty flavor and a lovely silky texture to the jelly. You can really taste the difference.
• Cardamom: Cardamom is the spice of Indian desserts. It’s warm, fragrant, and adds a touch of elegance. A little goes a long way!
• Pistachios & Cashews: These nuts add a lovely crunch and richness. Traditionally, the nut choices vary by region – some families prefer almonds, others use walnuts. Feel free to experiment!
• Liquid Chlorophyll: This is where things get interesting! It gives the jelly a beautiful, natural green hue. It’s also believed to have some health benefits, but mostly, it just looks pretty! Don’t worry if you can’t find it; I’ll cover omitting it in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease an 8×8 inch square pan with ghee. This will prevent the jelly from sticking. Set it aside for now.
2. In a saucepan, combine the sugar and 1.5 cups of water. Bring it to a boil, stirring constantly until all the sugar is dissolved. You want a clear syrup.
3. Turn off the heat. Now, this is important: gradually whisk in the arrowroot starch. Whisk, whisk, whisk! This prevents lumps from forming.
4. Add the remaining 2 cups of water and whisk everything together really well. Make sure there are no clumps of arrowroot starch hiding at the bottom.
5. Place the saucepan back on medium heat. Now comes the patience part! Cook the mixture, stirring continuously with a silicone spatula for about 10 minutes. You’ll notice it gradually thickening into a jelly-like consistency.
6. Stir in the lemon juice and cook for another 5 minutes. The lemon juice brightens the flavors.
7. Now, add the ghee! This is when things get really fragrant. Cook for about 10 minutes, stirring until the ghee is fully incorporated and the mixture starts to stick to the sides of the pan.
8. Time for the good stuff! Stir in the cardamom, pistachios, cashews, and liquid chlorophyll until everything is evenly distributed.
9. Pour the mixture into the greased pan. Let it cool completely at room temperature for about 2 hours, or until it’s fully set.
10. Once set, cut the jelly into 25 squares and store it refrigerated or at room temperature.

Expert Tips

• Stirring is key! Seriously, don’t stop stirring while the mixture is cooking. It’s the only way to prevent sticking and ensure a smooth, even consistency.
• Silicone spatula is your friend. It’s flexible and gets into all the corners of the pan.
• Don’t rush the cooling process. Letting it cool completely ensures the jelly sets properly.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based ghee alternative. There are some great options available now!
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: If you love cardamom, feel free to add a little more! Start with ¼ tsp and adjust to your taste. My friend, Priya, loves a really strong cardamom flavor.
• Festival Adaptations: This jelly is perfect for serving during special occasions like Diwali or Holi. You can even cut it into festive shapes!

Serving Suggestions

This Indian jelly is delicious on its own, but it’s also lovely served with a dollop of yogurt or a sprinkle of chopped nuts. It’s a great addition to a dessert platter or a light afternoon tea.

Storage Instructions

You can store this jelly in an airtight container in the refrigerator for up to 5 days. It will also keep well at room temperature for a couple of days, but it might become a little softer.

FAQs

Let’s answer some common questions:

1. What is the best way to prevent lumps when adding arrowroot starch?

The key is to add it gradually while whisking constantly. Don’t just dump it in all at once!

2. Can I substitute the pistachios and cashews with other nuts?

Absolutely! Almonds, walnuts, or even macadamia nuts would all be delicious.

3. What does liquid chlorophyll do for this recipe, and can I omit it?

It gives the jelly its beautiful green color. You can definitely omit it if you can’t find it – the jelly will still taste amazing, just won’t be green!

4. How can I tell when the jelly has reached the correct consistency?

It should be thick and glossy, and it should pull away from the sides of the pan as you stir. It will also set further as it cools.

5. Can this jelly be made ahead of time, and if so, how long will it keep?

Yes, you can make it a day or two ahead of time. Just store it in an airtight container in the refrigerator. It will keep for up to 5 days.