We Indians need just an excuse to indulge in sweets and when there is a special occasion, we go all the way for it. So why not even celebrate Republic Day with a traditional Indian sweet, but of course with the Republic Day twist of making it in a try-colour, the colours that represent India, the colours of our flag. Here is a very interesting recipe shared by Rohit Tokhi, the executive chef for The Leela Ambience Convention Hotel, I am sure you will love to try this out as I am gonna do it too. Do share your feedback on the recipe with us, and tell us how it was.. enjoy and have a great Republic Day!

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INGREDIENTS & QUANTITY

 

PREPARATION:-

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THE BASIC MAWA MIXTURE:-

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

THE GREEN MAWA MIXTURE:-

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

THE KESARIYA MAWA MIXTURE:-

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

TO ASSEMBLE THE BURFI:-

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 and press well.

TO SERVE:-

Cut the burfi as per you size and serve cold or at room temperature.

About the Chef:

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