Add lemon juice, the remaining 1 1/4 cups cold water, and enough red food coloring for jelly to reach the desired shade. Stir well, then pour into serving dish.

Sufganiyot, or Israeli jelly donuts, are one of many fried foods eaten to honor the miracle of Hanukkah. Here's where you can find them in New Jersey.

1. Make your jelly the night before so it sets overnight. 2. Lay out all your ingredients. Choose your glass bowl (or individual glasses) to showcase the trifle. 3. Puree 1 cup of mango with ½ ...

Stir until dissolved. Add lemon juice, the remaining 1¼ cups cold water, and enough red food coloring for jelly to reach the desired shade. Stir well, then pour into serving dish. Chill until firm.

Begin the prep for the jelly a day in advance. Preheat the oven to 160C. Cut the rhubarb into 2cm lengths and reserve the trimmings. Place in a roasting pan and set aside. Combine the sugar ...

It’s also a highly flexible dessert: you can swap different fruits for the jelly and compote, or use a different alcohol to soak the sponge, and decorate it however you like.

500 ml full-cream milk 2 tbsp custard powder, any flavour ¼ cup regular milk ¼ tsp green elaichi or cardamom powder 1 tsp rose water 1 cup ragi noodles, boiled and drained 1-2 boondi laddoos ...

When the custard is cool, discard the vanilla pod and mix in the whipped cream. Cool in the fridge until the jelly is set. Stone the dates and put them together with the water into a saucepan.