Basil Honey Milk Pudding

Preparation time
120 mins
Cooking time
10 mins
Difficulty
Easy
Serves
3 people
Meal course
Dessert
Posted on
1/2 cup
Tulsi/Basil
250 ml
Milk
5 gm
Gelatin granules
6 tspn
Honey
5 drops
Vanilla essence
1 pinch
Apple green food colour
1/4 cup
Water
Basil Honey Milk Pudding

This is a refreshing dessert that can be cherished during cold and cough (chillness as per your tolerance) with goodness of Tulasi (Holy Indian basil leaf) and honey. You can go for it instead of Ice creams and this goes completely non-fat and no sugar. This is indeed Basil panna cotta without using heavy cream.

Method:

  1. Grind 1/2 cup of tightly packed Tulsi leaves with 1/4 cup of milk. Filter the juice.
  2. In warm water, add about 5 gm of Gelatin granules (approx 1.5 tspn) and allow it to soften and form jelly like mass for 5 min.
  3. Heat 200 ml of thick milk on medium heat, do not allow to boil. After 2-3 minutes, add tulasi juice.
  4. Add a pinch of green food colour for a brighter pudding colour.
  5. Add 4-5 dropd of Vanilla essence and stir well.
  6. Once it just starts bubbling, add soaked gelatin and let it dissolve in milk.
  7. Switch off the stove and add 4-5 tspn of honey as per your taste.
  8. Let it cool to room temperature.
  9. Transfer it to available closed containers and refrigerate for 2-3 hours. It will be almost set within 2 hrs.
  10. I used to container of shots as I had to serve for many guests.

Serve cold or at room temperature with a dash of honey on top of each serving.

  1. You can use 4-5 agar agar strands dissolved instead of gelatin granules.
  2. Gelatin in a way is good source of protein and this can be given for school going kids as occasional treats.

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