Independence Day holds a significant place in the hearts of all Indians, reminding us of the great heroes who fought for freedom and filling us with a sense of joy and liberty. As the day approaches, everyone is already planning how to celebrate this auspicious occasion. Whether you gather with family and friends at home or organise a grand event, one element that remains essential is sweets!
Sharing these delightful treats brings smiles and fosters a sense of togetherness while commemorating the triumph of our freedom fighters against the British rulers. And what better way to capture the spirit of Independence Day than with Tricolour sweets!
These delectable treats not only signify our patriotic fervour but also allow us to revel in the rich flavours of our nation.
Tricolour Coconut Burfi
Celebrate the spirit of independence with a delightful and visually stunning Tricolour Coconut Burfi! Here is a step by step guide on how to make tricolour coconut burfi:
- 3 cups desiccated coconut
- 1 and ½ cups Rufil Milk
- ½ teaspoon orange food colour
- ½ orange essence
- ½ teaspoon green food colour
- ½ teaspoon cardamom powder
1. For the Orange Layer
In a non-stick pan, combine 1 cup desiccated coconut and 1/2 cup Rufil fresh milk. Cook on low heat, stirring continuously until it leaves the sides of the pan. Add orange food colour and essence, mix well, and cook for another minute. Transfer the mixture to a greased plate, spreading it evenly with a spatula. Allow it to cool and set.
2. For the White Layer
In a clean non-stick pan, combine 1 cup desiccated coconut and 1/2 cup Rufil fresh milk. Cook on low heat, stirring continuously until the mixture thickens and leaves the sides of the pan. Carefully layer it over the set orange layer, smoothing it out with a spatula. Allow it to cool and set.
3. For the Green Layer
Repeat the process for the green layer by combining 1 cup desiccated coconut and 1/2 cup Rufil milk in a non-stick pan. Add green food colour and cardamom powder, stirring constantly until the mixture thickens. Spread the green layer evenly on top of the white layer. Allow it to cool and set.
4. Assembling the Tricolour Coconut Burfi
Once all layers are set, gently press down on the top to ensure they stick together. Garnish the burfi with sliced pistachios and saffron strands, creating a beautiful tricolour effect.
5. Cutting and Serving
After the burfi has cooled and set completely, use a sharp knife to cut it into desired shapes, such as squares or diamonds. Serve the Tricolour Coconut Burfi on a festive platter, and enjoy the burst of flavours and the patriotic charm!
One of the most and ever popular Independence Day sweets is Ladoo. This year, why not embrace the patriotic spirit and infuse your sweets with the vibrant colours of your national flag? Let's explore the delightful Tricolour Ladoo recipe that will add a touch of pride and flavour to your celebrations.
- 2 cups desiccated coconut
- 1 cup condensed milk
- 1 tablespoon Rufil ghee
- 1/2 teaspoon cardamom powder
- A pinch of saffron strands
- A few drops of green food colouring
1. Preparing the Coconut Mixture
In a large mixing bowl, combine the desiccated coconut, condensed milk, and 1 tablespoon of ghee. Mix well until the ingredients are thoroughly combined and form a sticky mixture.
2. Dividing the Mixture
Divide the coconut mixture into three equal parts and place each portion in separate bowls.
3. Saffron Layer
For the saffron layer, dissolve the saffron strands in a teaspoon of warm Rufil milk to release the colour and flavour. Add the saffron milk to one of the bowls of the coconut mixture and mix until the entire portion turns a beautiful saffron hue.
4. Plain White Layer
Leave one portion of the coconut mixture as it is. This will be the plain white layer of the Tricolour Coconut Ladoo.
5. Green Layer
To create the green layer, add a few drops of green food colouring to the last portion of the coconut mixture. Mix well until the colour is evenly distributed throughout the mixture.
6. Shaping the Ladoos
Take a small portion of each coloured coconut mixture and roll them together between your palms to form a smooth ladoo. Repeat this process with the rest of the mixtures until you have a batch of delightful Tricolour Coconut Ladoos.
7. Serving and Storing
Place the Tricolour Coconut Ladoos on a serving platter and garnish with a saffron strand on top for an elegant touch. Serve these delectable sweets during your Independence Day celebration!
For your home Independence Day celebrations, add a unique touch to your sweet preparations with Tricolour Rasmalai, a delightful choice of Independence Day sweets.
- Full-fat Rufil milk - 1 litre
- Sugar - 1 cup
- Saffron strands - a pinch
- Green food colouring - a few drops
- Orange food colouring - a few drops
- Lemon juice or vinegar - 2 tablespoons
- Cardamom powder - 1/2 teaspoon
- Chopped pistachios and almonds - for garnishing
- Sliced or chopped strawberries - for garnishing (optional)
1. Making Paneer (Cottage Cheese)
Heat the milk in a large pot and bring it to a gentle boil. Add lemon juice or vinegar gradually, stirring the milk until it curdles and the whey (greenish water) separates from the curd. Once the curdling is complete, strain the mixture through a muslin cloth or a fine mesh strainer to collect the paneer (cottage cheese). Rinse the paneer under cold water to remove any traces of lemon juice or vinegar. Squeeze out excess water and hang the paneer for about 30 minutes to drain excess whey completely.
2. Preparing Tricolour Rasmalai Balls
Divide the paneer into three equal portions. In one portion, knead the paneer until smooth, adding a few drops of green food colouring to get the desired shade. In the second portion, repeat the process with a few drops of orange food colouring to achieve the tricolour effect. Leave the third portion plain and white. Roll each coloured paneer portion into small, smooth balls and flatten them slightly to resemble Rasmalai discs.
3. Cooking the Rasmalai Discs
In a separate wide pan, prepare the sugar syrup by boiling one cup of sugar in four cups of water. Once the sugar syrup comes to a boil, gently slide the paneer discs into the syrup. Cover the pan with a lid and cook on medium heat for about 15 minutes. The Rasmalai discs will puff up and increase in size.
4. Flavouring the Rasmalai
In a small bowl, soak a pinch of saffron strands in a tablespoon of warm milk to release its colour and aroma. Pour the saffron-infused milk over the white Rasmalai discs, turning them a beautiful saffron hue.
5. Chilling and Garnishing
Allow the Tricolour Rasmalai to cool to room temperature and then refrigerate for a couple of hours. Once chilled, remove the Rasmalai from the syrup and garnish with chopped pistachios, almonds, and optionally, sliced or chopped strawberries for a burst of flavour and added patriotic touch.
6. Serving Tricolour Rasmalai
Arrange the Tricolour Rasmalai on a serving platter in the order of the Indian flag - saffron, white, and green. Serve this delectable and visually appealing dessert to your loved ones and celebrate Independence Day with a sweet and patriotic treat!
Pedas are everyone's favourite, and on Independence Day, tricolour pedas stand out as a delectable and perfect example of Independence Day sweets. Here is a step-by-step guide to preparing tricolour peda sweets.
- 1 cup Rufil milk
- 1 cup milk powder
- 2 tablespoons Rufil ghee
- 1/4 teaspoon cardamom powder
- Green and orange food colours
1. Prepare the Peda Base
Heat a non-stick pan on low heat and add the Rufil ghee. Pour the Rufil fresh milk into the pan and mix it well with the ghee. Add the milk powder gradually while stirring continuously to avoid lumps. Keep stirring until the mixture thickens and starts to leave the sides of the pan. Add the cardamom powder to enhance the flavour and mix it in. Turn off the heat and let the mixture cool down for a few minutes.
2. Divide the Peda Mixture
Once the mixture is cool enough to handle, divide it into three equal parts in separate bowls.
3. Colouring the Pedas
Add a few drops of green food colour to one part of the mixture and knead it well until you get a smooth green dough. Repeat the process with orange food colour for the second part of the mixture, kneading it until you get a smooth orange dough. Leave the third part of the mixture as it is, without adding any colour. This will be the white portion of the tricolour peda sweet.
4. Shape the Pedas
Take a small portion from each coloured dough and roll them between your palms to form small balls. Gently flatten the balls slightly to give them a peda shape. You can also use a peda mould to create decorative shapes.
5. Arrange and Serve
Place the green, orange, and white pedas on a serving plate in the pattern of the Indian tricolour flag (green at the bottom, white in the middle, and orange on top). So, now your Tricolour peda sweets are ready to be served and enjoyed!
Adding a cup of Tricolor Kheer to your Independence Day sweets spread will surely delight everyone. Here's a simple and delicious recipe to make Tri Colour Kheer:
- 1 litre Rufil fresh milk
- 1/2 cup basmati rice
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon cardamom powder
- A pinch of saffron strands
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
- 1 tablespoon chopped cashews
- Green and orange food colours
1.Preparing the Rice
Wash the basmati rice thoroughly under running water. Soak the rice in water for about 30 minutes.
2. Boiling the Rufil Milk
In a heavy-bottomed pan, pour the litre of Rufil milk and bring it to a boil. Reduce the heat to low and let the milk simmer, stirring occasionally to prevent sticking or burning.
3. Cooking the Rice in Milk
Drain the soaked rice and add it to the simmering milk. Cook the rice in milk on low heat, stirring occasionally until the rice becomes soft and the milk thickens. It may take about 30 to 40 minutes.
4. Adding Sweetness and Flavor
Once the rice is fully cooked and the kheer has thickened to a creamy consistency, add sugar to it and stir well until the sugar dissolves completely. Mix in the cardamom powder to enhance the flavour of the kheer.
5. Preparing the Saffron Infusion
Take a small bowl and add a tablespoon of warm milk to it. Add a pinch of saffron strands to the warm milk and let it sit for a couple of minutes. The saffron will infuse the milk with a beautiful colour and aroma.
6. Dividing and Colouring the Kheer
Divide the prepared kheer into three equal parts in separate bowls. Add a few drops of green food colour to one part and mix well to get a vibrant green colour. Repeat the process with orange food colour for the second part, obtaining a lovely orange hue. Leave the third part as it is, maintaining the natural creamy white colour.
7. Serving the Tricolour Kheer
In serving bowls or glasses, first, layer the green kheer at the bottom, followed by the white kheer in the middle, and finally, the orange kheer on top. Garnish with chopped pistachios, almonds, and cashews to add a crunchy texture and a pop of colour.
We hope that these tricolour sweets undoubtedly add an extra touch of sweetness to our Independence Day celebrations! Each delicacy represents the vibrant colours of our national flag and fills our hearts with patriotic pride. And with Rufil by your side, the essence of fresh milk and ghee elevates the taste of these treats, making the festivities even more delightful.
So, let's indulge in these delectable mithaiyaan and savour the spirit of Azadi with joy and togetherness. Happy Independence Day!