Wish you all a Happy 80th Indian Independence Day !🇮🇳🇮🇳🇮🇳

Wish you all a Happy 80th Indian Independence Day ! 🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳

Be it Independence Day or the Republic Day, the patriotic fever grips all of us and the best way to symbolize our patriotism is celerating with the three colours of our national flag, the “Tricolour, the “Tiranga” and even more exciting way of celebrating is bringing our “Tiranga” into or food. So, “tricolour foods” are undoubtedly the best way of celebrating this day, and as always, I have created just another tricolour dish to add in my list. Here goes the recipe of this year’s creation, which is the Tricolour layered Nutty Bites 👇👇

RECIPE:

Ingredients:

A. For Saffron layer:

1. Peanuts and Almonds (soaked overnight) – 1 bowl.
2. Mango pulp – ½ cup.
3. Carrot (grated) – 1 or 2 tbs.
4. Sugar – 4 to 6 tsp or as per taste.

B. For White layer:

1. Coconut (grated) – 1/2 cup.
2. Cardamom powder –
3. Sugar – 1 or 2 tbs or as per taste.
4. Milk – ½ cup.

C. For Green layer:

1. Cashews – 1 bowl.
2. Pistachio – 1 tbs.
3. Matcha – 1 tsp in 1/4^th cup water.

Procedure:          

A. For Saffron Colour:           

1. Take the soaked peanuts and almonds in a blending jar to make a smooth paste. Take little water in a pan, add sugar and heat to melt it over the flame.
2. Stir to make it a thick syrup.
3. Add the peanut, almond paste and stir to blend it with the sugar syrup nicely.
4. Add grated carrots and mango pulp for colour and flavour and give it a nice mx.
5. When the mixture blends well and starts leaving the sides of your pan, switch off the flame and bring it down to let it cool down completely.

B. For White Colour:

1. Melt sugar in the pan with little water.
2. Add grated coconut and stir to mix it with the sugar.
3. Continue to stir over a low flame, until the coconut turns sticky.
4. Add the milk in batches while stirring the mixture.
5. Add cardamom powder and mix.
6. When the mixture turns sticky enough and starts leaving the sides of your pan, turn off the flame and bring it down.
7. Let it cool down.  

C. For Green Colour:

1. Grind the cashews and pistachios to make a smooth mixture.
2. Melt sugar in a pan with some water.
3. When the solution turns syrupy or thicken slightly, add the cashew mix and stir to blend the sugar well with it.
4. When the mixture starts leaving the sides of your pan, add the matcha solution and mix well.
5. Stir for few minutes more to blend the green colour completely with the mixture.
6. Switch off the flame and let the mixture cool down.

D. For layering:

1. Take a dish or tray, grease it slightly and layer the three colour mixes one over the other, first spread the green mixture over the tray, level up the top with a spatula or with the back of a ladle or spoon. Make it uniform on all sides.
2. Spread the white layer on the top of the green layer and spread it uniformly over it so that it forms a layer of uniform thickness.
3. On the top of white layer, spread the saffron layer and again level up to make a uniform layer.
4. Cover the tray and refrigerate for an hour to set it nicely.
5. Take out from the refrigerator, and gently cut out small squares out of it using a sharp knife.
6. Your tri-colour nutty bites are now ready to relish.