Tiranga Burfi

By Chef Anil Kumar Dahiya

Ingredients

Basic Mawa Burfi Paste

Khoya grated 750 gm

Sugar 300 gm

Green cardamom powder 1/2 tsp

Rose water 1 tbsp

Desi ghee 50 gm

Green Paste

Desi ghee 50 gm

Pistachio 100 gm

Rose water 1 tbsp

Milk 100 ml

Kesariya Paste

Desi ghee 50 gm

Carrot diced 150 gm

Rose water 1 tbsp

Milk 100 ml

Instructions

Take a pan, put in grated khoya and heat over a slow flame for 5 minutes. Add sugar and stir well over low heat. Cook till the mixture leaves the pan. Now add ghee along with cardamom powder and rose water and stir well.

Now take three bowls and pour the prepared mixture equally into the bowls.

Use the first bowl of prepared basic mawa mixture as a white mixture.

Green

Take a pan, fry pistachio in desi ghee. Add milk, cook till dry, and make a fine paste. Keep it aside. Now add the prepared green pistachio mixture into the second bowl of prepared mawa mixture and mix thoroughly.

Kesariya

Take a pan, fry diced carrot in desi ghee. Add milk, cook till dry, and make a fine paste. Keep it aside. Now add the prepared Kesariya carrot mixture to the third bowl of prepared mawa mixture and mix thoroughly.

Assemble

Take a greased tray. Spread the green pistachio mixture first. Evenly spread the second layer of basic mawa mixture on the first layer and press well. Now evenly spread the third layer of Kesariya carrot mawa mixture.