Whipped Rose Masala Chai with Chai Jelly

A dessert by Aliya Amin

Whipped Rose Masala Chai with Chai Jelly


2 servings


60 minutes


For the jelly:

6 – 8 tablespoons Kolkata Chai DIY Chai Rose Kit leaves

  • 2 cups water

  • ¼ cup granulated white sugar

  • 1 tbsp gelatin dissolved in 2 tbs cold water

For the whipped chai:


Preparation for the jelly:

  1. 1. Add Rose Masala Chai leaves to a small pot with 2 cups of water

  2. 2. Heat the mixture and allow it to come to a boil

  3. 3. Reduce the heat and cook the tea until the liquid reduces to about 1 – 1.5 cups

  4. 4. Strain the tea

  5. 5. Remove 6 tablespoons of the tea and set aside to use for the whipped chai

  6. 6. Put the remaining strained, brewed tea back into the pot and add dissolved gelatin and sugar

  7. 7. Cook the mixture until it comes to a boil

  8. 8. Add the sweetened tea-gelatin mixture to a shallow bowl and refrigerate until set (4 – 6 hours)

  9. 9. Once set, cut the chai jelly into small cubes 


For the whipped chai:

  1. 1. Add 6 tablespoons of reserved Rose Masala chai to a bowl with instant coffee and granulated sugar

  2. 2. Using an electric beater or whisk, whip the tea mixture for 10-15 minutes until a thick, fluffy foam forms 



  1. 1. Divide the prepared chai jelly between 2 glasses

  2. 2. Pour 1 cup of milk into each glass and add ice if desired 

  3. 3. Top each glass generously with whipped chai foam

  4. 4. Gently mix before drinking