These Tricolor TIRANGA Recipes will set you in the mood for Republic Day
By Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa
TIRANGA KULFI
Ingredients Quantity
Milk Full cream 1500 ml
Green cardamom pwd 5 gm
Sugar 75 gm
Saffron .5 gm
Basil leaves(tulsi) fresh 2 tbsp
Almonds ( blanched, skinned, slivered) 1 tbsp
Pista ( slivered) 1 tbsp
Cream 3 tbsp
Method for TIRANGA kulfi :
Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 40%. . Stir the sides of the pan constantly to avoid scalding. Now add nuts and cardamom seeds, stir well, divide into 3. To one part add saffron strands, to other part add basil leaf puree and cream to the third part. Cool Pour the mixture into kulfi moulds alternating and distributing evenly. Cover and freeze until set, about 6 hours.
TIRANGA PUNCH
Ingredients
60 ml of khus mixed with 90 ml of water and 60 ml of rose syrup mixed with water.
Method
In a pilsner glass pour khus water, add crushed Ice and float rose syrup. Garnish with orange or pineapple slice.
