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Tetley Elachi Chai Jelly

Ingredients  

2 cup water  

2 Tetley’s Elachi Tea Bags  

½ cup brown sugar  

2 gelatine leaves  

4 Tbsp coconut cream  

4 Tbsp pistachio nuts  

Method  

  1. Heat the water until it is boiling. Turn down the heat to a simmer. Add the tea bags and sugar. Stir  occasionally until sugar has dissolved.  
  2. In a bowl of cold water, bloom the gelatine leaves by immersing the leaves into the water. You will  know that they are ready to use when they are limp and hydrated.  
  3. Before adding the gelatine leaves to the hot tea, squeeze off any excess liquid. Stir the gelatine  leaves into the sweet tea. Pour the liquid into a fridge-friendly dish and allow to set for 4 hours or  over night.  
  4. To serve: the tea should be set into a soft jelly that holds its shape. Cut the tea jelly into squares.  Toast the pistachios in a hot pan and run a knife through to roughly chop the nuts.  
  5. Layer the serving dishes with a layer of tea jelly cubes, then coconut cream, followed by  pistachio’s. Repeat until all the ingredients are used up.
Serves 4  

Recipe Creation: https://www.facebook.com/kamini.pather/

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