The name Jaloo comes from a popular dish made with crushed coconut and jellies.
The dish is made by mixing a jellie, coconut milk, cream and water.
The cream is then stirred in.
Jaloo is an old favourite of the British Raj.
It is also a popular ingredient in the popular jellified cranberry sauces.
It can be used as a filling in desserts, but the taste is usually bland.
Jaloos taste like jellys.
Recipe adapted from The Daily Meal article Jaloo cranberry gelato recipe (Cranberry Gelato) source The Daily Kitchen article Jaloos are also used as flavouring in jelliettes and jelly desserts.
Ingredients 1 cup water 1 tbsp coconut oil 1/2 cup milk 1 tsp sugar 1 tsp cinnamon 2 tsp ginger 2 cloves of garlic, crushed Jaloo 1/4 tsp ground cinnamon 3/4 cup water (use 1 cup of water if using coconut oil) Instructions Mix the water, coconut oil and sugar in a bowl.
Add the cinnamon and ginger and mix well.
Add in the jellIES.
Add all the ingredients to the bowl.
Recipe Notes If you are making this in a larger pan, you can use 1/3 cup of coconut oil instead of the 1 cup.
It will make the recipe easier to process.
If you want a thicker consistency, you will have to add more water.