Pumpkin Jelly

Lately I realized that pumpkin can be used not only for savory recipes.. I always prefer cooking the Kerala style pumpkin stew…

But recently when i was browsing i saw a gorgeous jelly. Generally I don’t like jelly. But what caught my interest was the chia seeds in it. The perfect jelly was standing so perfect on the serving tray.

I was more interested for the jam consistency of it….

For the jelly you need

• Pumpkin – 450g
• Water – 1/2 cup
• Black chia seeds – 1 tbsp
• Water – 1.5 cups of water
• Gelatin – 1 sheet/sachet
• Honey – 1/2 cup
• Lemon juice – 2 tbsp

You have to

• Wash the outer skin of pumpkin and seed (450 gms would be just a big wedge)
• Steam pumpkin with skin for 15-20 minutes
• Allow to cool down a bit ad remove the flesh of it and discard the skin
• In a hand blender the pumpkin with 1/2 cup of water to a smooth paste
• Place 1 cold water in a small bowl and sprinkle with gelatin
• Mix with a fork. Keep aside for 5 minutes or until it blooms.
• Gently heat the bowl till it melts..Never boil
• Keep aside and cool slightly

• Now quickly heat 1/2 cup of water, chia seeds, lemon juice and honey whisk well for a minute
• Pour pumpkin puree into honey liquid and keep stirring for another 2 minutes and turn off heat.
• Add the warm gelatin mix now and whisk continuously for a while
• Pour the mixture into mold and chill for couple of hours before serving.
• You could serve in individual bowl or ramekins.. Else just serve along with ice cream

Recipe source : here 🙂