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.
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