Jelly always brings nostalgic memories. This was one dish that was always made for Deepavali, the Festival of Lights. Normally, making of sweets and savouries began immediately after the end of Navrathri, about three weeks prior. About 3-4 of each were made in huge quantities. We are six siblings who were ever-hungry. My Dad too liked his sweets and especially deep-fried savouries. Plus, there were at least 10:neighbours to whom these goodies were distributed on Deepavali day. So, you can imagine the quantities that must be prepped. My mother used to do this alone and only roped in the children for very simple tasks. But she still used to feel guilty that she had made nothing on the actual day of Deepavali. So, this relatively easy sweet was made on the morning of Deepavali. That tradition still continues with my siblings carrying it forward. I personally had not tasted this very delicious preparation since I migrated from Singapore in 1971. Last year, I decided to continue the tradition and so it began again.

Ingredients
3 cups (about 25 gms) agar agar
3 cups water
1 cup maple syrup
About 4 drops of each food colouring, one colour to each mold (I used flower and plant extract)
Essence of your choice
Method
Add the water to a pan and set on heat
Immerse the agar agar in the water
Lower the flame to medium heat
Boil the agar agar for 10 minutes or till completely dissolved
Stir continuously
Once the agar agar has melted completely, add the maple syrup and essence
Mix well
Remove from heat and transfer into molds (I used flat plates with walls)
The number of molds depends upon the number of colours being planned
Add the colouring, one to each mold and mix well
Let the jelly cool
Refrigerate for at least 30 minutes
When the jelly has set, remove from refrigerator and de-mold
Cut into desired shapes and serve chilled or refrigerate again
This will stay good for at least 5 days
Enjoy!