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Tricolor Burfi
Yogita

Tricolor Burfi

This tricolor burfi is not just using different colors but each layer is made with different dominant ingredients. 
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course: sweets
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Almond & Safforn – Orange layer
  • 1/4 cup Sugar
  • 1/4 cup Water
  • 1 cup Almond powder
  • 1 tbsp Saffron milk
  • 1 tbsp Ghee
  • 1/4 tsp Kesar food color
For Cashew & Cardamom – White layer
  • 1/4 cup Sugar
  • 1/4 cup Water
  • 1 cup Cashew powder
  • 1/2 tsp Cardamom powder
  • 1 tbsp Ghee
For Milk and pistachio – Green layer
  • 1/4 cup Milk
  • 1/4 cup Sugar
  • 1 tbsp Ghee
  • 1 cup Milk powder
  • 1/4 cup Pistachio powder
  • 1/4 tsp Green food color

Method
 

How to make Almond Powder
  1. Soak 1 cup of Almonds to lukewarm water for an hour.
  2. After soaking peel the skin of almonds and dry them completely with napkin.
  3. Grind the almonds, do not make paste, use on and off technic and grind into powder. For this recipe we don't need very fine powder so no need to sieve the powder.
How to make Cashew Powder
  1. Grind 1 cup of cashew, use on and off technic and grind into powder. For this recipe we don't need very fine powder so no need to sieve the powder.
How to make Pistachio Powder
  1. Grind 1/4 cup of Pistachio, use on and off technic and grind into powder. For this recipe we don't need very fine powder so no need to sieve the powder.
For Kesar Badam – Orange layer
  1. Soak 1 tsp of saffron into 1 tbsp of hot milk. Soak them for 30 minutes.
  2. In a pan, add 1/4 cup of sugar and same quantity water, Mix it and keep it boiling until sugar is dissolved and the syrup is of one string consistency . To check the consistency, touch the syrup with finger and then touch the finger to thumb, gently pull apart. If the syrup forms a single thread without any break, then one string consistency syrup is ready. Turn off the flame immediately, do not over cook the syrup.
  3. Add almond powder, previously soaked saffron milk, ghee and orange food color. Mix everything well.
  4. Cook for 2 to 3 minutes on low flame until it thickens and forms into dough and separates from pan. Turn off the flame.
  5. Transfer the mixture into tray lined with butter paper. Spread it evenly and make one layer. Kesar Badam layer is ready, set it aside.
For Kaju Elaichi – White layer
  1. In a pan, add 1/4 cup of sugar and same quantity water, Mix it and keep it boiling until sugar is dissolved and the syrup is of one string consistency . To check the consistency, touch the syrup with finger and then touch the finger to thumb, gently pull apart. If the syrup forms a single thread without any break, then one string consistency syrup is ready. Turn off the flame immediately, do not over cook the syrup.
  2. Add cashew powder, cardamom powder and ghee. Mix everything well.
  3. Cook for 2 to 3 minutes on low flame until it thickens and forms into dough and separates from pan. Turn off the flame.
  4. Spread it evenly over first layer. Kaju Elaichi layer is ready, set it aside.
For Dudh Pista – Green layer
  1. In a pan, add milk, sugar and ghee, mix well and cook until sugar melts.
  2. Add milk powder, pistachio powder and green food color. Mix everything well.
  3. Cook for 2 to 3 minutes on low flame until it thickens and forms into dough and separates from pan. Turn off the flame.
  4. Spread it evenly over second layer. Dudh Pista layer is ready, set it aside.
  5. Set the layers for an hour.
  6. After an hour, if the burphi is nicely set, remove it from butter paper, and cut it into desired shapes. Tricolor Burphi is ready. Enjoy it with friends and family.

Notes

  • You can use store brought Almond flour if you want to minimize the time, this recipe will turn out super using almond flour. 
  • In cashew layer, you can add additional flavors like rose water or kewada water.