Republic Day is celebrated with grandeur throughout the country. Even the coronavirus cannot inhibit the patriotic spirit that swells up in the heart of every Indian on this day. Due to the pandemic, a lot of us are with our families. Even if you aren’t, cheer up because we are going to discuss finger-licking dessert recipes which will certainly bring a smile on your face.
- Tricolour macarons
- Three treasures rice pudding
- Tiranga firni
- Green tea mousse with white chocolate parfait
1. Tricolour macarons
Ingredients
- Almond powder – 300gm
- Icing sugar – 450 gm
- Egg white – 300 gm
- Breakfast sugar – 300 gm
- Saffron colour 4-5 drops
- Green colour 4-5 drops
- While chocolate – 200 gm
- Bakery cream – 100 gm
- Green cardamom powder – 1 tsp
Method
- Whisk egg white and add breakfast sugar to it slowly. Once the sugar blends in completely, add almond powder and separate the mixture in two parts.
- To one part, add saffron colour and to the other add green.
- Now, transfer the mixture in two different piping bags and pipe in dots on a silpat sheet of around 1.5 diameters each. Bake them at 240 degrees for about 10-15 minutes.
- Now, make white chocolate ganache and flavour it with cardamom powder.
- Take one macron of saffron colour an another of green. Make a sandwich with the white ganache.
- Serve at room temperature.
2. Three treasures rice pudding
Ingredients
- Indrayani rice – 200 gm
- Dairy milk – 300 ml
- Sugar – 100 gm
- Cardamom – 5 gm
- Sweetened condensed milk – 60 ml
- Ghee – 80 gm
- Grated carrot – 100 gm
- Chopped kiwi – 100 gm
- Kiwi syrup – 20 ml
Method
- Soak the rice for 45 minutes in cold water.
- Boil the milk in a thick bottomed pan and add soaked rice to it. Let it cook.
- Add sugar and cardamom powder to it and let it cool.
- Divide the cooked rice into three parts and add 20 ml of sweetened condensed milk to each part.
- Now, take two parts. Add grated boiled carrot to one and chopped kiwi and kiwi syrup to the other. Mix well.
- Take a pudding mould and grease it with ghee. Form the bottom layer with the kiwi-flavoured rice and the middle one with regular rice. Top it off with carrot flavoured rice.
- Bake it in an oven at 180 degree Celsius for ten minutes.
- Refrigerate it for thirty minutes. Serve cold!
3. Tiranga firni
Vanilla
Ingredients
- Milk – 500 ml
- Castor sugar – 100 gm
- Cardamom powder – 10 gm
- Raw rice – 50 gm
- Water for soaking rice – 400 ml
Method
- Soak the rice in water for two hours.
- Drain it in small batches but make sure that you don’t form a batter.
- Boil milk with sugar and add this rice to it to form a mixture of thick consistency
- Finally, add the cardamom powder. Serve it in a glass with some crushed nuts and saffron.
Orange firni
Ingredients
- Milk – 500 ml
- Castor sugar – 100 gm
- Cardamom powder – 10 gm
- Saffron
- Orange crush – 150 gm
- Raw rice – 50 gm
- Water for soaking rice – 400 ml
Method
- Soak the rice in water for two hours.
- Drain it in small batches but make sure that you don’t form a batter.
- Boil milk with sugar and add this rice to it to form a mixture of thick consistency.
- Add the orange crush and some orange rind.
- Finally, add the cardamom powder. Serve it in a glass with some crushed nuts and saffron. You can also serve it with fresh orange.
Pistachio firni
Ingredients
- Milk – 500 ml
- Castor sugar – 100 gm
- Cardamom powder – 10 gm
- Saffron
- Pistachio puree – 150 gm
- Raw rice – 50 gm
- Water for soaking rice – 400 ml
Method
- Soak the rice in water for two hours.
- Grain it in small pieces but make sure that you don’t form a batter.
- Boil milk with sugar and add this rice to it to form a mixture of thick consistency.
- Add the pistachio puree.
- Finally, add the cardamom powder. Serve it in a glass with some crushed nuts and saffron.
4. Green tea mousse with white chocolate parfait
Ingredients
- Green tea – 20 gm
- Whipping cream – 50 gm
- White chocolate – 100 gm
- Fresh cream – 100 gm
- Gelatine – 5 gm
- Water – 15 ml
Method
- Add melted white chocolate to fresh cream.
- Next, add green tea powder and whipped cream to this mixture and keep it aside.
- Now, add melted gelatin to this mixture and pour it in a mould.
- Refrigerate it for half an hour. Set it as shown in the picture and garnish with rose petals.
India is a diverse land housing a host of cultures that are intertwisted yet independent. Yet, desserts are the common bone which unites all of them. These recipes will make you crave for these desserts. So, get on your toes and tell us how it goes!
