June 22, 2018 China Grass ( Gelatin ) Jelly

China Grass ( Gelatin ) Jelly

A Parsi Favorite in Summer. Cooling to the body and soul …

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1 China Grass packet (cut into small strips and use about quarter of a small packet).

Milk as mentioned on packet

Sugar and Cardamon to taste

1/2 tsp Rose Essence

1/2 tsp Falooda Rose Syrup


Boil China grass in little water, until devolves.
Add milk to boil, add sugar, cardamom and essence.
Let it cool a little 
Add (falooda) Rose syrup for pink colour.
Pour in glasses and refrigerated until it sets.
Eat cold.
Enjoy in this hot weather.

Recipe by Dolly Contractor

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Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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