Tricolor Milk Coconut Mithai - Tirangi Doodh Nariyal Mithai

Name: Tricolor Milk Coconut Mithai - Tirangi Doodh Nariyal Mithai
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Milk powder; 1 cup desiccated coconut; 3/4 cup sugar powder; 4 tsp milk; 1/4 tsp cardamom powder; 4 drops saffron color; 4 drops green color; 2 tsp ghee

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#FP #FestiveandPatrioticFlavors
#TricolorMilkCoconutMithai
#EasyFirelessrecipe
#Rakshabandhan #IndependenceDay
#Rakhi #15August #TirangiMithai
#Tricolor #Mithai #Sweets #Desserts
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish
#Cookpadindia #Cooksnap
🇮🇳🇮🇳Happy Independence🇮🇳🇮🇳
🎊👫Happy Rakshabandhan👩‍❤️‍👨🎊
Celebrate this both festivals with my homemade sweets in tricolor and my handmade rakhi in tricolor, too.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

prep time 20 minutes

4 servings

1 cupMilk powder
1 cupdesiccated coconut
3/4 cupsugar powder
4 tspmilk
1/4 tspcardamom powder
4 dropssaffron color
4 dropsgreen color
2 tspghee

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Steps

prep time 20 minutes

1

Sieve powder sugar to remove lumps. Take a mixing bowl. Add milk powder, dessicated coconut, powder sugar, and cardamom powder. Mix well.
2

Add milk gradually in it to make a semi soft dough. Make sure not to add more milk. Sugar powder will release its natural water.
3

The dough is ready. Apply ghee and knead to make a smooth dough. Make equal 3 parts of it. Add saffron color in 1 part of dough. Mix well. Add green color in 2nd part of dough. Mix well. Keep white 3rd part of dough as it is. Now we have equal 3 parts of tricolor of our Indian flage dough is ready.
4

Make equal size of small balls. Now, on a plastic sheet, apply ghee. Make all all balls flatten, with keep another plastic sheet on it. Just roll it and cut it in the desired shape. Sprinkle some coconut powder.
5

Arrange in tricolor. Or mix all dough balls, make tricolor a roll, and cut small size, coat it in dessicated coconut powder.
6

Ready to serve and celebrate festivals - Proud to be an Indian as well a bond of love if brother and sister. Enjoy..

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on August 17, 2024 01:27

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐