How to Make Yalda Jelly and Pomegranate Dessert for School and Party Nights

Yalda Night, the longest night of the year, holds a special place in Iranian tradition. This celebration comes with unique customs, rituals, and symbolic foods, each carrying its own significance. Among these, the pomegranate is the most important element, regarded across Iran as a symbol of blessings during the arrival of winter. You can serve pomegranates as decoration or use them in pomegranate jelly, one of the most delicious and easy-to-make desserts for Yalda Night. Below, we provide instructions for making two-tone pomegranate jelly, jelly with pomegranate seeds, single-serving pomegranate jelly, and more.

Pomegranate Jelly with Ice Cream

Ingredients:

• 1 packet pomegranate jelly

• 1 packet vanilla ice cream

• 1 cup boiling water

• ½ cup pomegranate seeds

Instructions:

1. Take the ice cream out of the freezer to soften slightly.

2. In a suitable bowl, mix the jelly with boiling water.

3. Place the bowl over a pot of simmering water so the jelly dissolves gently using indirect heat.

4. Once the jelly has cooled slightly, add the ice cream without overmixing to preserve the frothy layer on top.

5. Pour the mixture into your chosen mold.

6. Refrigerate for 25 minutes until fully set.

7. Unmold the jelly onto a serving dish and garnish with pomegranate seeds.

Pomegranate Jelly with Milk

You can also make pomegranate jelly using milk and pomegranate seeds. Here’s how:

Ingredients:

• 2 packets aloe vera jelly

• 1 cup boiling water per packet

• 1 packet pomegranate jelly

• 1 cup milk

• 1 cup pomegranate seeds

Instructions:

1. Remove the seeds from the pomegranate.

2. Mix one packet of aloe vera jelly with one cup of boiling water and place the bowl over simmering water until the jelly is fully dissolved.

3. Lightly grease your mold with a small amount of oil.

4. Pour a small amount of jelly into the mold and refrigerate until semi-set.

5. Sprinkle pomegranate seeds on top of the semi-set jelly.

6. Add a little more aloe vera jelly and refrigerate until it sets.

7. Pour the remaining aloe vera jelly into the mold and chill for 30 minutes.

8. Dissolve another packet of aloe vera jelly in boiling water, then, once cooled, mix it with one cup of milk.

9. Pour this white layer over the previous layer. When it becomes semi-set, add some pomegranate seeds and refrigerate.

10. Dissolve the pomegranate jelly in 1½ cups of boiling water using a double boiler.

11. After cooling slightly, pour the pomegranate jelly over the layered mold. Refrigerate for 4–5 hours until fully set.

12. Unmold the milk and pomegranate jelly onto a serving dish and garnish with pomegranate seeds.