MEHNDI- How to manufacture Mehndi domestically for private uses?

Due to the growing side-effects of industrially produced Mehndi, because of the presence of various allergic chemical substances, many women have started searching up recipes for making their own Mehndi pastes which seem to be more reliable.
If you are also in search for a similar recipe, then here is all that you require.
The Mehndi leaves are harvested, dried and crushed to make up Henna powder which is green in colour.
This powder is also readily available in the markets of those countries that undertake its cultivation like India, Pakistan, Morocco, Yemen and many other Middle East countries.
Primarily, filter out enough henna to make up 1-1 and ¼ cups of dry filtered henna powder and take two packets of instant coffee singles, the one that resemble tea bags, and boil hard in about 1 and ½ cups of water.
Boil until is about ¾ of a cup dark liquid.
Afterwards, mix just enough coffee into the powder to create a thick paste. The powder will boil up a little due to the presence of hot water so be sure to mix it well until it is smooth and nicely blended.
You can then add two tablespoons of fresh lemon juice to get satisfactory results. Five drops of Eucalyptus and olive oil can also be added to the refined mixture.
This procedure should make a thin paste but its consistency should not be well beyond the limit or it should not be runny otherwise it would complicate the application process.
If, in case, it is too runny then add up a little more sifted Mehndi powder. Or otherwise, if it is too thick, then merely add a little more coffee or plain water.
Allow the mixture to settle and cool it for two complete hours. Your Mehndi paste is quite ready with any other thing that you wish to add. The left over
Mehndi powder can stay fresh up to two weeks in the refrigerator, in case you want to make more, if it is tightly sealed. The whole procedure is quite inexpensive and free from additives that might damage your hands which can now be intricately decorated.