Celebrate Independence Day with a touch of sweetness and patriotism through our easy, sugar-free tricolor sweets. August 15th is a significant day for us all, marked by a deep sense of national pride and joy. As we honor the freedom of our country, let's also focus on our well-being by preparing sweets using chemical-free organic ingredients. This approach not only enhances your celebration but also promotes a sustainable lifestyle, reflecting the spirit of freedom in independent India.
Tricolor Dessert Recipes with Nirvana Organic Ingredients
Tricolor Coconut Barfi Recipe
Ingredients:
- 2 cups dry coconut powder
- 1 cup Nirvana Organic Badri Cow Ghee
- ¼ cup Nirvana Organic Forest Honey or Stevia (for sweetness)
- ¼ cup chopped almonds, cashews, and raisins
- ½ cup khoya
- 1 tsp cardamom powder
- 2 tbsp Nirvana Organic Apple Jam (for the orange color)
- 2 tbsp ground spinach water
- 1-2 tbsp milk (as needed)
Instructions:
- In a large mixing bowl, combine the dry coconut powder, cardamom powder, khoya, ghee and Nirvana Organic Forest Honey or Stevia.
- Gradually add milk to the mixture, mixing until it forms a dough-like consistency. If the mixture is too dry, add a little more milk until it binds well.
- Knead the mixture lightly to ensure everything is well combined.
- Divide the dough into three equal parts. Leave one portion plain (this will be your white layer).
- Green Layer: To the second portion, grind some spinach and squeeze out the water. Add this water to the mixture and knead until the color is evenly distributed.
- Orange Layer: To the third portion, mix in Nirvana Organic Apple Jam until you achieve a vibrant orange color.
- In a large plate or tray, sprinkle a thin layer of coconut powder to prevent sticking.
- First, spread the green mixture evenly over the base of the plate to form the bottom layer.
- Next, spread the plain (white) mixture on top of the green layer.
- Finally, spread the orange mixture on top, creating a tricolor effect.
- Gently press the layers down to ensure they stick together well. Place the tray in the refrigerator and allow the barfi to set for 4 to 5 hours. Once set, remove the tray from the fridge and cut the barfi into your desired shapes. Garnish with chopped almonds, cashews, and raisins.
Tricolor Kulfi Recipe
Ingredients:
- 2 litres full cream milk
- 2 tbsp Buransh squash (Rhododendron squash)
- 2-3 tbsp honey or stevia
- Spinach water (from boiled and blended spinach)
- 1 tbsp chopped almonds
- 3 green cardamom pods, crushed
Instructions:
- Pour the full cream milk into a large pot and bring it to a simmer over medium heat. Stir constantly to prevent sticking or burning. Let the milk reduce to half its original volume, which should take around 30 minutes. The milk should turn a thick, beige-cream color.
- Once the milk has thickened, turn off the heat. Add honey or stevia to the milk and mix well to sweeten.
- Prepare Spinach Water: Boil a handful of spinach, then blend and strain it to extract a smooth green liquid.
- Divide the Milk: Separate the milk mixture equally into three small bowls.
- In the first bowl, add buransh squash to create the saffron (orange) color. In the second bowl, leave the milk as is for the white-beige color. In the third bowl, add the spinach water to achieve the green color.
- Add crushed green cardamom to each bowl for a fragrant touch. Allow the mixtures to cool slightly before moving to the next step.
- Layer the Moulds: Begin by filling 1/3 of the kulfi molds with saffron-colored milk. Next, add a layer of white-beige milk, and finally top it off with the green-colored milk.
- Continue this process for all the molds, ensuring each has three distinct layers.
- Place the filled molds in the freezer and allow them to set for at least 7 hours, or until fully frozen. Once the kulfis are frozen, remove them from the molds. Garnish with chopped almonds and serve chilled.
Tricolor Cake Recipe
Ingredients:
- 1 1/4 cup refined flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup yogurt (curd)
- 1 1/2 tbsp honey and stevia (combined)
- 2 tsp Buransh squash
- 1/4 cup milk
- 1/4 cup refined oil
- Apricot jam (for orange color)
- Spinach water (for green color)
Instructions:
- Set the oven to 180°C. In a large bowl, combine refined flour, baking powder, baking soda, and salt.
- In another bowl, mix yogurt, honey, stevia, oil, and buransh squash. Stir well. Gradually whisk the dry ingredients into the wet mixture. Add milk and stir until smooth.
- Split the batter into three parts. Mix apricot jam into one part for orange color, spinach water into another for green, and leave the third part white.
- Grease a cake mold with oil. Pour the green batter first, followed by the white, then the orange.
- Bake in the preheated oven for 25-30 minutes. Once baked, let the cake cool before serving. Enjoy your patriotic tricolor cake.
