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This Republic Day, let’s celebrate with a dessert that not only delights the taste buds but also carries a slice of history—Tiranga Barfi. Did you know that the Tiranga Barfi was inspired by the Swaraj flag, the predecessor to the Indian tricolor?
The Tiranga Barfi was first crafted by Raghunath Das Gupta of Ram Bhandar in Varanasi during the freedom movement. With the British suppressing symbols of independence, Gupta found a unique way to represent the spirit of Swaraj through this sweet.
Ingredients for Tiranga Barfi
For the Saffron Layer:
Besan (gram flour): 1 cup
P Mark Desi Ghee: 1/4 cup
Sugar: 1/2 cup
Cardamom Powder: 1/2 tsp
For the White Layer:
Fresh Milk: 1 litre
Vinegar or Lemon Juice: 1 tbsp
Condensed Milk: 3 tbsp
Sugar: 1 tbsp
Cardamom Powder: 1/2 tsp
For the Green Layer:
Green Peas (frozen or fresh): 1 1/2 cups
Condensed Milk: 1/2 cup
Milk: 1/2 cup
Milk Powder: 2 tbsp
Sugar: 1/2 cup
Cardamom Powder: 1/2 tsp
P Mark Desi Ghee: 2 tbsp
Method for Tiranga Barfi
Heat 4 tbsp P Mark Desi Ghee in a non-stick pan and roast the besan on low flame. Stir continuously for 15–20 minutes until golden brown and aromatic.
Dissolve sugar in 1/4 cup water in another pan and cook until 1-string consistency is achieved.
Mix the roasted besan and cardamom powder into the syrup, stirring vigorously to avoid lumps.
Spread the mixture evenly in a greased rectangular dish and set aside.
Boil the milk and add vinegar or lemon juice to curdle it. Let it rest for 10 minutes.
Strain the chenna (paneer) through a cloth, rinse with cold water, and squeeze out excess water. Knead the chenna until smooth.
In a pan, cook the chenna with condensed milk, sugar, and cardamom powder on low flame until thickened.
Spread the white layer over the saffron layer and set aside.
Blend green peas and milk into a smooth paste.
Cook the paste with ghee on low flame until the raw smell disappears.
Add condensed milk, sugar, cardamom powder, and milk powder, and cook until thickened.
Spread the green layer evenly over the white layer.
Let the barfi set for 1–2 hours.
Once firm, cut into barfi-shaped pieces using a sharp knife.
Your Tiranga Barfi is ready!
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