Try this homemade mithai on Independence Day and wow your guests.
Why settle for sweets from the market, when you can impress your guests on I-Day with a tricolour mithai.
Food blogger Siddhi Panchal shares her recipe.
Cooking time: 4-5 minutes
Preparation time: 10 minutes
- 9 slices of bread
- 200-250 gm kalakand/mawa
- ½ cup sugar
- Food colour (orange and green)
- 1 tsp milk
- One cup water
- ½ cup desiccated coconut
- Heat a pan. Add one cup of water and sugar. Keep stirring continuously and let the sugar melt.
- After the sugar melts, let it come to a boil on high flame for about 2-3 minutes. The consistency of the sugar syrup should be thick, but avoid making it into 1 or 2 string consistency.
- After 2-3 minutes, when you have the right consistency, turn off the flame and let it cool.
- Cut the bread slices into four equal squares.
- Once the sugar syrup cools down, divide it equally into three bowls. Similarly, divide the desiccated coconut as well into in three bowls.
- Add a pinch of orange colour in first bowl of sugar syrup and green color in the second bowl. Don't add any colour to the third bowl. Mix well.
- Similarly, add a pinch of orange color in one bowl of desiccated coconut, and a pinch of green color in the second bowl. The third bowl will not have any colour.
- Take two bread squares, dip it in the orange sugar syrup. Take it out and squeeze the extra syrup.
- Add about 1 tsp of kalakand/mawa between the bread slices and press gently so that the sandwich does not open.
- Roll it in the orange coloured desiccated coconut bowl, and then place it on a plate.
- Repeat the same process for the green and plain colour.
- Refrigerate and serve. You can keep this mithai in the fridge for two days before consuming.
Do you have an interesting Independence Day recipe that you'd like to share with us?
Send it to us along with a small description.