TRI COLOUR CAKE - AN INDEPENDENCE DAY TREAT!

Indian Desserts are very tempting and mouth-watering. Be it a scorching summer or a bone clattering winter Indian Mithai is always too difficult to resist. A sumptuous meal is always incomplete without a sweet dish like Gulab Jamun or Kulfi or Gajar ka Halwa. 

                      

I have provided the recipe of Tri Colour Burfi to tantalize your tongue.I learnt this from my MIL. This being the first Deepavali after my wedding, I thought it was appropriate to start my blog with this colourful sweet. 

I wish each and every one of you a very happy Deepavali. May this festival of lights bring joy and prosperity in your life…

This recipe is also fitting for a Patriotic celebration. Tomorrow being our 68th Independence day, I would like to share this recipe again to celebrate  with you all. JAI HIND

                 

                                                                          

INGREDIENTS

4 cups Plain Flour/ Maida (Take any small cup you have)

7 cups Sugar                          

1 cup Condensed Milk                  

4 cups Ghee                           

A few drops Vanilla Essence             

 Saffron and Green Food Colour  

METHOD

•  Heat ghee in a non-stick pan and fry the Maida till the raw flavour leaves and becomes a paste.

• In a thick bottomed pan, dissolve sugar and boil it till you reach the single string consistency. Just add little water  to soak the sugar. Too much water delays the process and messes up the consistency.

• Add the Maida paste into it and stir continuously till the mixture thickens and bubbles. Continue to cook till the  mixture thickens until it does not stick to the sides of the vessel anymore. 

• Add Vanilla essence at this point.Now quickly transfer one third of the mixture to another non-stick vessel and add green colour to it and mix well. 

• Cook further for another two to three minutes and quickly transfer the content to a greased tray or plate. 

• Immediately pour another one third of the white layer, completely covering the green layer.

• Mix the remaining one third with saffron colour and complete the layers and allow it to cool down completely.Use a pizza cutter or knife to cut the cake/burfi

                                      

NOTES

• ·   The ratio of flour and sugar is 1:2.
• ·   The ratio of flour and ghee is 1: 1.
• ·   I have substituted 1 cup of condensed milk by 1 cup of  sugar.