Tiranga Cookies

Since this is the 76th Independence day and our Independent India has completed 75 years of its independence, the celebration has never been bigger and grander than this time with the nationwide huge Har Ghar Tiranga (Tricolour in each household) campaign. Even though the celebration of Tricolour during our Independence day had always been there, but this time it has reached magnificient proportions.

Lets bring this spirit of celebration in the food too as always, so that we can say “khaane mein bhi tiranga lehraya apna pyaara” ( in food too our beloved tricolour is waving).

This time, going with the vibrant tricolour spirit, I have decided to prepare this awesome tri-coloured cookies to commemorate the day. Though I don’t prefer the use of artificial food colours in my recipes, but sometimes you have to go for short cuts when there is no time and you don’t want to cut short your fun filled moments. So make these cookies as your tea time accompaniment to make it extra special. Here goes the recipe for you as given below :



  1. Refined flour (Maida) – 2 cups.
  2. Unsalted butter – 3/4th cup.
  3. Powdered sugar – 3/4th cup.
  4. Baking powder – ½ tsp.
  5. Vanilla essence – ½ tsp.
  6. Food colour ( saffron & green)
  7. Pistachio (chopped) – for garnishing.

Preparation :

  1. Take butter and powdered sugar in a mixing bowl and mix them together using a whisk or any beater, on a low speed.
  2. Beat them together until you get a white creamy mixture.
  3. Sieve the flour in another bowl, add baking powder & mix.
  4. Add the flour mix to the creamy mixture and mix them together nicely. The mixture will look little crumbly.
  5. Divide the dough mix into three parts, add green colour to one, saffron colour to another and keep the third portion as it is or you may add white colour to it, if available.
  6. Mix each of the dough mixture nicely to spread the colour uniformly.
  7. Bring the crumbly mix together to form a smooth dough. (Note:  If your mixture is too dry you may add little milk to make it moist).
  8. Wrap each of the dough separately with cling wrap & refrigerate for 30 minutes to 1 hour.
  9. Take out the doughs, unwrap and let it rest for 2-3 minutes.
  10. Mold the dough slightly using our palm to make it soft.
  11. Take small portions of the doughs of each colour and roll them into small balls.Bring the balls of three colours together such that white comes in the middle with green & saffron on the sides to form a ticolour ball. Slightly flatten them by pressing between the palms. Make a small dent over the top of each of the roundels.
  12. Put chopped Pistachio in the dents over each of the roundels.
  13. Pre-heat your pressure cooker by filling it with 1 to 2 cup of salt or sand. Place a wire stand over it, cover the cooker with the lid after removing the gasket and the whistle and heat for 5 to 10 minutes over medium flame.
  14. Grease your baking tray or pan with little oil.
  15. Put the roundels over the pan by keeping sufficient space in between, so that the cookies do not get choked with each other and can rise fully, when baked .
  16. Keep the pan inside the cooker, cover it with the lid and bake for 15 to 20 minutes over a medium flame.
  17. Switch off the flame, take out your pan & let the cookies cool completely. ( Note : Cookies will be soft when hot but will turn crispy after cooling down).
  18. Your tricolor cookies are now ready to be savoured with your favourite cup of tea or coffee.

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