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Jellye Anar

Jellye Anar | Pomegranate jelly | Vegan Recipe

Jelleye anar, also known as Pomegranate jelly a simple to make, easy dessert. All you need is good quality pomegranate juice and 4 hours, that's it, you have a beautiful and delicious dessert
Course Dessert, Snack
Cuisine Indian, International
Keyword Fruit jelly, Fruit jelly without gelatin, Persian cuisine, Pomegranate jelly, vegan fruit jelly, Vegetarian jelly
Prep Time 15 minutes
Setting time 4 hours
Total Time 4 hours 15 minutes


Ingredients for jelly (Fills 9 medium muffin moulds)

  • 500 ml Pomegrante juice Fresh homemade or storebought
  • 2 tablespoon of jaggery syrup/honey/sugar i didnt use, since mine is store bought juice, already sweetened
  • 1 teaspoon agar agar powder
  • silicon muffin moulds for setting the jelly

Ingredients for White chocolate ganache

  • 100 grams white chocolate i used lindt
  • 2 tablespoon whipping cream


  • Take the juice in a saucepan and heat it. Remove 2 tablespoon of juice from the sauce pan to a small bowl, dissolve the agar-agar powder in that juice.
  • When the juice in the saucepan, starts to boil, reduce the flame to simmer and add the agar-agar dissolved juice to it and whisk it well to combine.
  • Let it sit on the stove for another 10 minutes in a simmer flame. Take it off the stove. Arrange the silicon muffin moulds in a muffin pan. Slowly fill the muffin moulds till ¾ with the pomegranate juice.  Refrigerate until set, atleast a minimum of 3-4 hours. 
  • You can add some fresh pomo pearls in each of the muffin mould for some texture, since my kids might not like it, i skipped that idea.

To Make white chocolate ganache. 

  • Take white chocolate in a bowl, chop it into pieces. Heat cream in the microwave for 10-15 seconds, Pour the hot cream over the white chocolate. Let it sit for 5 minutes, then mix it well with a spatula. Let the ganache sit for 10 minutes before use.

To serve the jelly with ganache

  • Remove the jelly on to a serving plate. Since it is set in a silicon mould, it was very easy to transfer it to a serving plate. Just loosen the sides of the mould, invert it on a plate.
  • Pipe a blob of ganache on top of the jelly, garnishit with fresh pomegranate pearls and rose petals and serve immediately.