Tirangi Mewa Burfee

Tirangi Mewa Burfee

By sonali
  • Serves: 3-5
  • Prep Time: 20
  • Cooking: 10-15
  • Calories:

Its 65th Independence Day!! A celebration of Freedom and Democracy! Today , we finally conclude our “Veg.Cuisine of India” marathon….and we do it with a mitha!! A sweet tri coloured burfee , thats just Indian..not belonging to any state or territory…just representing ,every bit of Our Nation…INDIA!!! Happy Independence!!!!!



  1. Prepare the sugar syrup by boiling the sugar and water till it comes to 1 string consistency.
  2. For the orange layer: Grate the carrots. In a non stick pan, add a little ghee. Put the grated carrots, sugar, mawa and the elaichi powder and cook till it reaches a ball like consistency.
  3. For the while layer: In a microwave proof bowl, take the paneer, mawa, cashew powder, elaichi powder and 1/2 cup sugar syrup and microwave it for 3 to 5 mins till the mixture thickens. Cool and keep aside.
  4. For the green layer: To the sugar syrup add the ground pistas, elaichi powder, mawa and a little green color. Heat a little for about 5 mins.
  5. Grease a plate with a little ghee. First put in the green layer ( the mixture should be a little hot otherwise it will not spread). Then spread the while layer and even it out. Lastly spread the carrot layer (this layer will be a little thicker).
  6. Let the burfee cool down and then cut pieces.
  7. You can garnish it with almonds.

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