Indian Carrot Jelly

Peel and grate 1 1/2 lb carrots finely using a box grater or food processor to ensure even cooking and smooth texture.

Pour 1 1/4 pints of milk into a heavy-bottomed saucepan and bring to a gentle simmer over medium heat.

Add the grated carrots to the simmering milk, stirring frequently to prevent sticking and ensure even cooking.

Crumble the 1/4 gram of saffron into the milk and carrot mixture, stirring well to distribute the spice and its color throughout.

Sprinkle in the 1/2 teaspoon of cinnamon and stir thoroughly to combine all aromatics.

Continue cooking until the carrots are completely soft and the mixture has reduced slightly, approximately 8-10 minutes, stirring occasionally.

Drizzle the 1 oz of honey into the mixture and stir until fully dissolved and incorporated.

Dissolve the 1/2 oz of gelatin in 3 tablespoons of warm water, stirring until smooth and lump-free.

Remove the carrot mixture from heat and let cool for 2 minutes, then slowly pour the dissolved gelatin into the mixture while stirring constantly to prevent lumps.

Strain the mixture through a fine sieve into a serving bowl, pressing gently with the back of a spoon to extract as much liquid as possible while leaving solids behind.

Allow the jelly to cool to room temperature, then refrigerate for at least 2-3 hours until completely set and firm to the touch.