Yield: 10-12 servings
In a small saucepan, combine the agar-agar powder and sugar. Stir to mix well.
Add the boiling water and stir thoroughly until both the agar-agar and sugar are dissolved.
Set the stove to medium heat and bring the mixture to a gentle boil, stirring occasionally.
Once boiling, turn off the heat and stir in the rosewater, cardamom, and food coloring, and mix thoroughly.
Pour the mixture into a 7x11-inch rectangular baking tray.
Let the tray sit at room temperature for about 15 minutes, or until partially set. Then sprinkle the surface with sliced almonds and dried rose petals, if using.
Allow the agar-agar to cool completely, then cover with plastic wrap and refrigerate for 30 minutes, or until fully firm.
Once set, cut into rectangles, squares, or diamonds and serve.
Agar-agar can be stored in an airtight container in the refrigerator for up to 10 days.
This recipe comes from Elena Benjamin’s “Indian-Jewish Food: Recipes and Stories from the Streets of Bondi.”
