1. Soak Gelatine in cold water for 5 minutes in  a thick pan.

2.  Cook on a slow fire

3. When gelatine is dissolved , add sugar

4. Cook to the right consistency. Remove from fire. Add one tsp vanilla essence. Beat with a beater till creamy and thick.

5. Separate it into 3 portions. Add pink and green colouring to two portions. Pour into a deep swiss roll tin.

6. Smoothen the top and leave to set at room temperature for 3 to 4 hours.

7. Cut into squares and roll in icing sugar mixed with corn flour. Put into air tight container.