Basil/ tulasi leaves - 1 cup

Milk - 500 ml

Sugar - 1 cup

Fresh cream - 3tsp

Gelatin(unflavoured) - 10 gms

Green food colour


  • 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.

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Badam  - 1 cup

Sugar - 1 cup

Milk - 1 cup

Almond flour : 3tsp

Ghee : 2 tbsp

Elachi powder - 1tsp


  • 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.