Henna Recipes

7:49 PM 12/02/2007

Ingredients:

Method:

Add the water, tea, cloves, sugar and brew for about an hour. Leave to cool and strain.
Put mehendhi powder into a clear glass bowl. Add the oil. Slowly start adding the liquid mixture. Mix and beat well ensuring there are no lumps or powder left giving you a smooth mixture. The henna paste should have the consistency of toothpaste or stirred yoghurt
Cover the paste with cling film/saran wrap/plastic wrap and leave sitting at room temperature for a minimum of 8-12 hours so that all the ingredients can fuse together. Check the consistency of the mixture and add more liquid if required.
Now you are ready to put the henna paste into a plastic cone.
Any leftover liquid can be stored for up to 30 days in the fridge or 6 – 12 months in the freezer. Place liquid into an ice cube tray so that you use what you need. You can’t re-freeze it. Once frozen, transfer into an air tight container or freezer bag. If the contents get freezer burn, please discard and make a fresh batch.