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.

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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.