In This article Explained how to make a soft, spongy, and aromatic orange jelly sweet using fresh orange juice.
It is a kid-friendly dessert that is both visually appealing and delicious.
Ingredients
For the Sugar Syrup:
Sugar: 1.5 cups (350g)
Water: 0.5 cup
Lemon Juice: 1 tbsp (to prevent crystallization)
For the Jelly Mixture:
Orange Juice: 1 cup (from approx. 2 fresh oranges)
Corn Flour: 0.5 cup (60g)
Water: 1 cup
Orange Zest: 0.5 tsp (only the orange part, avoid the white pith)
Orange Food Color: 2-3 drops (optional)
Rose Water: 1 tsp
Desiccated Coconut: For coating and garnishing
Oil: For greasing (use a neutral oil like olive oil; avoid ghee or strong-smelling oils)
Step-by-Step Instructions
1. Prepare the Sugar Syrup
In a pan, combine sugar and 0.5 cup of water. Cook on medium flame, stirring occasionally until the sugar dissolves.
Continue cooking until the syrup thickens and reaches a consistency where the last drop forms a thin string (one-string consistency).
Turn off the flame and stir in the lemon juice. Strain the syrup and set it aside.
2. Prepare the Orange-Corn Flour Base
In a separate bowl (before turning on the heat), mix 1 cup of orange juice with 0.5 cup of corn flour. Stir well to ensure there are no lumps.
Add 1 cup of water and mix again.
Turn on the flame and cook the mixture on high heat initially, stirring constantly.
As it starts to thicken, lower the flame to prevent lumps. Continue stirring until it becomes thick and smooth.
3. Combine and Cook
Gradually add the prepared sugar syrup into the thickened corn flour mixture while keeping the flame low.
Add the orange food color, rose water, and orange zest.
Cook on low heat for about 20 minutes, stirring continuously. The mixture should become very thick, translucent, and shiny. Long cooking ensures the jelly is flexible and chewy.
4. Setting the Jelly
Grease a tray with a little neutral oil and sprinkle some desiccated coconut on the bottom.
Pour the hot mixture into the tray and spread it evenly. Sprinkle more coconut on top.
Let it cool to room temperature, then wrap it with foil and refrigerate (ideally overnight) until set.
5. Serving
Once set, remove the jelly from the tray by loosening the edges.
Cut into desired shapes and sizes.
Coat each piece thoroughly with desiccated coconut for extra flavor and a beautiful finish.
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