Tiranga Halwa. Tiranga Halwa is a classic indian dessert recipe made with gram flour, semolina, milk, ghee and sugar. it is perhaps one of the most sought Indian sweet. Tiranga Halwa - This tricoloured halva (indian dessert) is a perfect patriotic dessert to make on independence day or republic day. Tiranga Halwa is the special Indian halwa recipe, made with spinach, cucumber and carrot.

Tiranga Halwa Recipe, Learn how to make Tiranga Halwa (absolutely delicious recipe of Tiranga Halwa ingredients How to make Tiranga Halwa. Chef: Jitender - Lord of the Drinks Barrel House. Republic Day is a fun day to celebrate. You can cook Tiranga Halwa using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Tiranga Halwa

It's of for green halwa.
It's 1/2 cup of fresh green peas.
Prepare 2 tbsp of sugar.
You need 2 tbsp of mawa.
You need 1 tsp of ghee.
You need of Some water to grind the peas.
You need 1/2 cup of water.
You need of for white halwa.
It's 1/4 cup of sooji.
You need 1 tbsp of ghee.
It's 3/4 cup of water.
You need 3-4 tbsp of sugar.
Prepare of for saffron halwa.
You need 3 cups of grated carrot.
You need 500 ml of milk.
It's 2 tbsp of mawa.
You need 2-3 tbsp of sugar.
It's 1 tsp of ghee.

Many work places and schools Tricolur Halwa. Let's start making green palak layer halwa first, and for that melt the ghee in a pan and add palak puree. • tiranga halwa (pista, badam, rabri lachcha). Our mission is to make a safe, aware, prosperous & culturally active Haldwani-Nainital-Kumaun, the. How to make Tiranga Pulao-Orange, white and green rice piled one on top of the other - a grand representation of our National flag.

Tiranga Halwa step by step

Put the green peas in a mixer jar and grind them into a fine paste along with little water.
Heat heat in a pan and add the peas paste, cook on low heat, stirring continuously, until the mixture leaves the sides of the pan.
Then add water and sugar and cook on low heat, stirring continuously, until all the moisture evaporates and ghee comes out, then add grated mawa and cook further for 2 minutes, the green halwa is ready.
Heat a pan on low heat and add sooji, dry roast it, stirring continuously, until becomes light in weight, then add ghee and roast further for 5 - 7 minutes.
Then add water and sugar and cook, mix well, cover and cook for 2 minutes, then uncover it and cook on high for 5 - 7 minutes, stirring continuously, the white halwa is ready.
Peel the carrots and wash them properly, then grate them, do not grate the center part of the carrot, then in a kadai combine together milk, sugar and grated carrot and let the mixture cook, stirring in between.
When the mixture becomes little thick, then cook it stirring continuously, until all the moisture evaporates and mixture becomes thick, then add mawa pieces.
Mix well until the mawa merges well, then add ghee and roast on low heat for 10 - 15 minutes, stirring continuously, roasting in the end is very important for good colour, the saffron colour gajar ka halwa is ready.
For assembling take a small glass, first put the green peas halwa in the bottom, by pressing it with a spoon, then put white sooji halwa and in the end put saffron gajar ka halwa, the tiranga halwa is ready to serve.

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