Happy Independence Day to all of you!! Burfi is an Indian sweet dish prepared using condensed milk. There are varieties of burfi recipes however this one I made as Independence day special in three colors representing Indian flag. The three layers are prepared separately and then overlapped to make it tricolor. The burfi had a unique taste as it had three different flavors.
Ingredients
For Kesari Layer
- 3 cup Fine grated carrots
- 1/2 cup Paneer homemade
- 1 cane(14oz) Condensed milk
- 1/3 cup Cashew nuts powder
- 1/4 tsp Green Cardamom crushed
- Few drops of kewra essence
- Few drops of rose essence
- 3 tbsp Ghee
- Few threads of saffron
For White Layer
- 4 cup Fresh coconut fine grated
- 1 cane(14oz) Condensed milk
- 1/3 cup Cashew nuts powder
- 1/4 tsp Green Cardamom crushed
- 2 tbsp Ghee
For Green Layer
- 3 cup Green peas frozen one
- 1/2 cup Pistachios powder
- 1 cane(14oz) Condensed milk
- 1/3 cup Freshly shredded coconut
- 1/4 tsp Cinnamon powder
- 2 tbsp Ghee
- 1/4 cup Fresh coconut fine grated
- 2 drops Green food color optional
Instructions
For Kesari Layer
- Take 3 cups of grated carrot and grind them in food processor and make a fine texture. Add little milk if needed to grind.
- Heat ghee in a heavy bottom pan at medium heat. When ghee gets hot add add ground carrot and saute it for 2 minutes. Stir it continuously, add one can condense milk, paneer and kesar (saffron) in to it. Stir continuously till the mixture get even texture and all ingredients are mixed well.
- Add 1/3 cup cashew nut powder and mix. Stir it till carrot mixture gets dry consistency. Add Green Cardamom crushed, Few drops of kewra and rose essence and mix.
- When done, turn off the heat.
- I have used two small trays of 6 x 6 inch, if you have a larger tray you can use that. Line the tray with wax paper so it will come out easily without getting messed up. Spread the carrot mixture in tray evenly while it is hot. Keep it aside.
For White Layer
- To make white layer, grate fresh coconut using by food processor or you can use frozen grated coconut which is available in super market. Heat ghee in a pan (you could use the same pan which was used for carrot burfi) at medium heat. Add grated coconut in to it and saute it continuously for 45 sec. Add one can condensed milk, cashew-nut powder and stir. Keep stirring till coconut mixture gets dry consistency. Add cardamon powder and mix.
- Once its done, turn off the heat.
- Spread the coconut burfi layer on top of carrot burfi evenly. Keep it aside.
For Green Layer
- To make green layer, boil 3 cups of peas in to water till it gets tender. Drain the water using big strainer. Let it cool down.
- Grind it to make fine paste without adding any water.
- Heat ghee in the same pan which we used for coconut burfi at medium heat. Add peas puree in to it. Saute it for 5 minutes and keep stirring. Add Pistachios powder, condense milk, green food color and grated coconut. Cook and stir it till mixture gets dry consistency. Add cinnamon powder and mix.
- When done turn off the heat.
- Spread the mixture on on top of coconut burfi layer evenly using rubber spatula. Cover it and keep it in to fridge for 1 hour.
- Remove the layered burfi from fridge once its set. Slowly remove from the tray on wooden board.
- Cut the layered burfi in to square shape or diamond shape.
- Tricolor burfi is ready to be served.
- Celebrate Independence day by sharing sweet with your friends and family.
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Absolute delightful recipe…love the neatness of the presentation….Happy Independence Day to you dear
Thanks for the lovely comment & your wishes Alka.