Marking 70 years of independence – that too, over a long weekend, if you’ve managed to take Monday off – is worthy of a celebration. And what better way to celebrate it than with desserts that match the occasion. Show off your cooking chops with these these easy, yet epic, tricolour recipes. Like our nation, these desserts are different and diverse and are perfect for every kind of palette.
Savour the flavour of this traditional halwa, made special with the colours of the flag. What’s epic about this tiranga halwa is that it is made with healthy ingredients like spinach, cucumber and carrots that are loaded with nutrients. This recipe is also sugar-free, making it an ideal dessert for diabetics and weight-watchers.
For making spinach halwa (green layer) you will require:
2 cups spinach (boiled, stained and pureed)
1 tbsp pure ghee
4 tsp sugar free sugarite
2 cups milk
1 tsp crushed cardamom
For making cucumber halwa (white layer) you will require:
2 medium size cucumbers (peeled and rinsed)
2 tbsp khoya
3 tsp ghee
1-1/2 cup milk
4 tbsp sugar free sugarite
1/2 tsp cardamom powder
For making carrot halwa (orange layer) you will require:
2 small carrots (peeled and rinsed)
1/2 tsp cardamom powder
1 tbsp ghee
1-1/4 cup milk
4 tbsp sugar free sugarite
Few mixed dry fruits (finely chopped) for garnish
For green layer
Start by making the green spinach layer halwa first, for which you’ll need to melt the ghee in a pan and then add the spinach puree to it.
Saute for a few minutes on low flame and then mix milk, sugarite and crushed cardamom.
Keep on stirring till the spinach starts leaving the sides of the pan.
At this moment, mix the remaining ingredients and stir, continuing on low heat.
When it is done, remove and spread it evenly in a deep dish or cake tray so that this turns into your bottommost layer.
For white layer
Now start making the cucumber halwa. First grate the cucumber and squeeze out the water.
Melt the ghee in the same pan and add grated cucumber.
Saute for 2-3 minutes on medium flame and then mix the remaining ingredients.
Keep stirring while gradually adding milk in it.
When the milk is dried up, and the cucumber seems done, remove it from the heat and stack this batch of the halwa on top of the bottom layer, so it turns into the second white layer of your dessert.
For orange layer
Start preparing the third carrot halwa layer. Begin by grating the carrots very well and squeeze out the water as much as you can.
Heat the ghee in same frying pan and saute carrots for 8-10 minutes on low heat.
Now mix the milk and sugarite.
Keep stirring by adding the remaining ingredients.
When the carrots are done, remove it from the flame and arrange it above the second layer of the halwa. This will now be stacked on as the topmost orange layer
Garnish with chopped dry fruits of your choice and serve your tricolour halwa.
Also Read: Festive Colours to Add to Your Wardrobe Now
You can never go wrong with cake. The epic part about this cake is that no matter how you garnish it, whether with chocolate, whipped cream or icing, when you cut into it, you will surprise everyone with those royal colours of saffron, white and green
200 gm flour
200 gm granulated sugar
200 gm white butter
¼ cup milk
1 tsp baking powder
1 tsp vanilla essence
Few drops of edible green and orange colour
Powder the granulated sugar in a mixer.
Sieve flour and baking powder together in a bowl.
Meanwhile preheat the oven to 180c for 5 min.
In a stand mixer, mix the soft butter and powdered sugar till it is soft. To this add the eggs and beat till it is fluffy. Add essence and mix again.
Now fold in the flour, till it completely blends with the mixture. If the mixture is very thick, add milk and mix well. Divide the mixture into 3 parts and transfer it into 3 different bowls.
To one portion of the mixture add orange colour and mix well. Similarly, to the next portion add green colour and mix well. Let the third portion be colourless.
Line 3 cake trays with parchment paper.
Now pour each colour of cake batter into the prepared trays and bake them separately for 20 minutes each.
Meanwhile you can make the frosting of your choice.
Once the cakes are ready allow them to cool.
Then spread the frosting in between the cake layers and arrange the tricoloured layers with saffron at the top, white in the middle and green at the bottom. Frost the remaining part of the cake completely.
Cut and serve your delicious tricolour cake.
The great Indian kulfi needs no introduction. This epic dessert is an easy favourite among everyone. Turn this classic recipe into a one-of-a-kind treat this Independence Day.
1.5l full cream milk
3 tbsp cream
5 gm green cardamom powder
0.5 gm Saffron
2 tbsp khus syrup
1 tbsp pista (slivered)
Pour the milk into a wide, thick-bottom pan and bring it to boil over high heat, stirring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 40 per cent.
Stir at the sides of the pan constantly to avoid scalding.
Add almonds and cardamom seeds, stir well and divide into three portions.
To one part add saffron strands, to the other part add khus syrup and cream to the third part. Let it cool down till it attains the desired colour.
Pour the first orange mixture into the kulfi moulds so it fills 1/3rd of the mould and then freeze it in a good refrigerator until it sets.
Next, pour the white mixture into the same kulfi moulds and fill the middle section with it. Then repeat the same procedure where you freeze it until it sets.
And lastly, pour in the green mixture in the same kulfi moulds and fill the last remaining portion over the other two frozen layers. Freeze it again till it solidifies. This should take about 5-6 hours.
One is it settled, remove them from the moulds and serve.
Cover Image and image via Barnali’s Kitchen/Youtube; Other images via tadkapasta.com and shutterstock.com