Heat 2 tsp ghee in a pan. Add sooji and roast on a low flame till it turns aromatic. Remove to a plate and keep aside.

In the same pan, add milk and bring to a boil. The moment it starts boiling, add sugar, a pinch of salt and stir till sugar gets dissolved.

Next, slowly add sooji keeping the flame low. Stir continuously till sooji absorbs milk and no lumps are formed. Keep stirring till sooji thickens. At this stage add 2 tsp ghee and stir until it is absorbed. The burfi mixture will soon begin to leave the pan. Turn off the flame.

Divide the mixture into 3 equal portions. Add a few drops of green food colour to one portion of the mixture and mix well to get a green hue. Similarly add few drops of orange food colour to another portion of the mixture and mix well to get an orange hue. Keep the other portion of the mixture as it is (I.e. white).

Now transfer the green burfi mixture into a greased plate/ tray lined with baking paper. Level it well with a spatula as the 1st layer. Add the white burfi mixture on top of the green layer. Use a spatula to level it as the 2nd layer. Finally, add the orange burfi mixture on top of the white layer and level it as the 3rd layer using the spatula.

Place the plate/ tray in the refrigerator for 20-30 minutes to set.

Once set, cut into desired shapes using cutting moulds and serve.