8/11/2011

BASIL ICECREAM





INGREDIENTS


Basil/ tulasi leaves - 1 cup

Milk - 500 ml


Sugar - 1 cup


Fresh cream - 3tsp


Gelatin(unflavoured) - 10 gms

Green food colour


METHOD

  • Take gelatin in a bowl. Add 1/2 cup cold water and leave aside to set.


  • Boil milk in  medium flame and add sugar.

  • Boil till the sugar dissolves and let it cool down.

  • Grind the tulasi leaves to a smooth paste by adding water and extract juice.

  • Add 2tsps of sugar to this water and boil for 10 mins.

  • Strain this syrup and add food colour.

  • Fold in tulasi syrup, milk in the gelatin mixture.

  • Freeze this mixture in airtight cointainer for 6 hrs or overnight.

sending this Herbs and flowers event of reva

8/09/2011

BADAM BURFI




INGREDIENTS

Badam  - 1 cup

Sugar - 1 cup

Milk - 1 cup

Almond flour : 3tsp

Ghee : 2 tbsp

Elachi powder - 1tsp



METHOD

  • Soak badam in hot water for 30 mins.


  • Remove the peel and grind it to  smooth paste. add little milk if necessary for the paste.


  • Boil milk in kadai , add badam paste and cook for 10 mins.


  • Add sugar and almond flour and continue stirring until the mixture thickens.


  • Add ghee and stir cotinuesly until the mixture absorbs the ghee completely


  • Pour it into a prepared greased plate.


  • Smoothen the surface and let it cool.


  • Cut it into desired shapes and garnish with raisains.