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Jell-O-shots
Jell-O-shots

Before you jump to Jell-O-shots recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

Remember when the only people who cared about the natural environment were tree huggers and hippies? Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. These kinds of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your cooking area more green.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

The kitchen by itself provides you with many small means by which energy and money can be saved. Efficient living is actually something we can all do, without difficulty. It’s concerning being practical, more often than not.

We hope you got insight from reading it, now let’s go back to jell-o-shots recipe. You can have jell-o-shots using 7 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Jell-O-shots:
  1. You need mango jelly
  2. Prepare milk
  3. Use roasted vermicelli
  4. Prepare sugar
  5. Provide vanilla custard powder
  6. Provide Soaked sabja seeds
  7. Use Some fresh cherries for garnishing
Steps to make Jell-O-shots:
  1. Prepare the jelly as per the instructions given on the packet
  2. Set the jelly in the glass either slanting or horizontal as you like it
  3. Keep it in fridge for 15 min
  4. Meanwhile prepare vermicelli kheer.boil the milk in a separate pan add vermicelli.cook till done then add sugar and boil.
  5. Make custard powder slurry by mixing it in one table spoon cold or room temperature milk.add this to vermicelli kheer. Boil it till it thickens.
  6. Now add soaked sabja seeds.
  7. Take out the set jelly glasses from fridge and pour the vermicelli custard on the jelly filled glass.set it for 15 more min and garnish with cherry
  8. Keep it in the fridge and serve cold
  9. TIPS…..I have added some cherry shreds on top of the jelly before adding custard. This adds one more coloured layer to the dish
  10. Sabja seeds taste very good when soaked in rooh afza syrup and it looks really cool

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