Crush kaju, badam and pista separately to coarse powders

Boil milk until reduced to almost 45% in quantity. Add sugar as per taste and mix.

Cool the milk by stirring continuously to avoid formation of malai. Churn the cooled milk with hand blender. Divide the milk into 3 parts.

Arrange a cling film in an airtight plastic box. Keep another box also ready

In one part of milk add vanilla essence, some pista powder and green food colour

Pour this green milk into the 2 boxes to form the first layer of the tiranga. Sprinkle some pista powder on top

Tap a bit to avoid air pockets and set in freezer until set. Keep the other 2 milk parts in the fridge.

Now in the 2nd milk part add vanilla essence and some kaju powder and churn.

Again tap a bit and keep the boxes in freezer until the white layer of thr tiranga is also set.

Similarly in the 3rd milk add vanilla essence, orange colour and badam powder

Churn and pour the orange layer of the tiranga, tap and set in freezer until the kulfi has set completely.

Unmould carefully and garnish as desired.

Cut and serve with love for
INDIA.
SWATANTRATA DIVAS KI SHUBHKAMNAAYEIN 🇮🇳