ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Yogurt Honey Jelly with Strawberries and Roses

Photo: Thayer Allyson Gowdy; Styling: Karen Shinto
Yield Makes 6 servings
Sunset's April 1975 recipe for Russian Cream—and English food writer Josceline Dimbleby's recipe for Athenian Jelly—inspired Niloufer Ichaporia King to make this dessert. It's perfect after Parsi food and very much in character with it. Serve with cookies if you like. Prep and Cook Time: 20 minutes, plus 1 hour of chilling time. Notes: We used a 6-in. cake pan for the mold, but you can use anything from a plain metal mixing bowl to a fancy crenellated pudding bowl. Or pour the yogurt into small bowls to make individual servings. Find rose water in Middle Eastern markets, and look for Middle Eastern, French, and Italian brands over Indian ones—they have better flavor. Rose petals are edible if they're pesticide-free; pluck from your garden if you haven't sprayed, or ask for them at your local farmers' market flower vendors.


  • 1 envelope (1/4 oz.) powdered gelatin
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 4 tablespoons honey, or to taste
  • Pinch of salt
  • 1 1/2 cups plain Greek yogurt
  • 1 cup hulled strawberries, sliced lengthwise
  • 1 tablespoon sugar
  • 1/2 teaspoon rose water (optional; see Notes)
  • 1/4 cup rose petals (see Notes)

Nutrition Information

  • calories 207
  • caloriesfromfat 57 %
  • protein 5.7 g
  • fat 13 g
  • satfat 9.2 g
  • carbohydrate 18 g
  • fiber 0.7 g
  • sodium 51 mg
  • cholesterol 37 mg

How to Make It

  1. Put gelatin and 1/2 cup water in a small saucepan and let soften for a few minutes. Meanwhile, pour cream and vanilla into a medium bowl and use an electric mixer to whip the mixture into soft peaks.

  2. Heat gelatin mixture gently over low heat until gelatin dissolves completely. Stir in honey and salt; remove from heat.

  3. Whisk yogurt in a medium bowl. Whisk some yogurt into gelatin-honey mixture; then whisk that mixture into rest of yogurt. Fold whipped cream into yogurt mixture and pour into a 6-in. cake pan. Cover with plastic wrap and chill until set, at least 1 hour.

  4. Combine strawberries, sugar, and rose water in a small bowl and mix gently. (If you'd like a bit of syrup, let mixture sit for 20 to 30 minutes before serving.)

  5. To unmold, dip underside of cake pan in a large bowl of hot water for a minute or so. Remove from water and set a serving plate face down on top. Holding plate in place, quickly invert cake pan to release jelly (tap pan if necessary). Top with strawberries and rose petals.

  6. Note: Nutritional analysis is per serving.

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking