Namak Shamak: Tirangi Mewa Burfee

Thursday, 29 November 2012

Tirangi Mewa Burfee

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!!!!!

Ingredients:

For the Sugar syrup:

2 cup Sugar

3/4 cup Water

For the Orange layer:

3 Carrots

1 cup Mawa

1 cup Sugar

1/2 tsp Elaichi powder

For the White layer:

1 1/2 cup Grated Paneer

1 cup Cashew Powder

1/2 cup Mawa

1/2 tsp Elaichi Powder

1/2 cup Sugar Syrup (or 1 cup powdered sugar)

For the Green layer:

1 cup Coarsely Ground Pista

1/2 cup Mawa

1/2 tsp Elaichi Powder

1 cup Sugar Syrup

Few Almonds for Garnish

Duration: 30 Mins
Serves: 4-5

Method:

Prepare the sugar syrup by boiling the sugar and water till it comes to 1 string consistency.

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.

Duration: 15 mins

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.

Duration: 5 mins

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.

Duration: 4 mins for sugar syrup and for mixing and 2 mins for cooling and spreading.
(Last 4 Mins for layering and cutting.)

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).