Tiranga Kesari - Tricolour Sweet for Independence Day
Authentic South Indian Food Creator · Home Chef
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Celebrate the spirit of independence with this stunning Tiranga Kesari that beautifully showcases the three colours of our Indian flag - saffron, white, and green. This patriotic dessert is a creative twist on the classic rava kesari, transformed into a visual treat that fills every Indian heart with pride and joy during Independence Day celebrations.
Kesari or sheera has always been a beloved sweet across India, known for its rich ghee-laden aroma and melt-in-mouth texture. The traditional kesari gets a festive makeover in this recipe, where we layer three distinct flavours and colours representing our tricolour flag. Each layer is infused with aromatic cardamom and enriched with generous amounts of ghee and nuts, making it not just beautiful to look at but absolutely delicious to savour.
Whether you're hosting an Independence Day party, packing lunch boxes for school celebrations, or simply want to make something special for your family on this national occasion, this Tiranga Kesari is sure to impress. The best part? It's surprisingly easy to make and uses simple ingredients that are readily available in every Indian kitchen. Let's bring the colours of freedom to our dining table with this delightful patriotic sweet!
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Ingredients(10 items)
Instructions
💡 Tap a step to mark it doneHeat 2 tablespoons of ghee in a pan and roast the cashew nuts until golden brown. Remove and set aside. In the same ghee, fry the raisins until they puff up and set aside.
In a heavy-bottomed pan, heat 1/2 cup ghee and roast the rava on medium flame, stirring continuously until it turns aromatic and slightly changes colour. This takes about 8-10 minutes. Remove and set aside.
In the same pan, add 3 cups of water and bring it to a boil. Add the sugar and stir until it dissolves completely.
Once the sugar syrup comes to a rolling boil, reduce the flame to low and gradually add the roasted rava while stirring continuously to avoid lumps.
Keep stirring and cook until the mixture thickens and starts leaving the sides of the pan. Add cardamom powder and remaining ghee, mix well.
Divide the kesari mixture into three equal portions in separate bowls. Keep one portion white by adding milk for a creamy colour.
To the second portion, add a pinch of orange food colour (or mix of red and yellow) and mix well to get the saffron colour.
To the third portion, add a pinch of green food colour and mix thoroughly.
Grease a square or rectangular tray with ghee. First, spread the saffron coloured kesari evenly at the bottom and press gently.
Next, layer the white kesari over the orange layer, spreading it evenly and pressing gently.
Finally, spread the green kesari on top as the third layer, smoothening the surface.
Garnish the top with roasted cashew nuts and raisins arranged decoratively. Let it cool for 30 minutes, then cut into square or diamond shapes and serve.
Tips and Tricks
- Roast the rava on low to medium flame to ensure even roasting and to prevent burning. The aroma of roasted rava is the key to a flavourful kesari.
- Add rava to the boiling sugar syrup gradually while stirring continuously to avoid lump formation. This is the most crucial step.
- Work quickly while layering as the kesari sets fast. If it becomes too thick, you can slightly warm each portion before spreading.
- Use gel food colours instead of liquid ones for more vibrant colours without affecting the texture of the kesari.
- Grease your hands with a little ghee while pressing and smoothening each layer for better results and easier handling.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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