Prepare all ingredients in advance.
Shelled chestnuts, finely chopped.
Pour the milk into the pot and boil it over low heat. Pour the gelatine powder into the pot and stir well.
Add rock sugar, stir well, let the rock sugar melt completely, then add chopped chestnuts and stir evenly. Stir well and pour into the container. Refrigerate.
After several hours of cold storage, use a spoon to dig out the frozen chestnuts that have been shaped into jelly.
Sprinkle with sweet scented osmanthus to enrich the flavor. If you don't have the powder, you can also use the tablet. But if you add the tablet, you need to reduce the amount, otherwise it will be very hard