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4 Ingredient Tricolour Barfi

4 Ingredient Tricolour Barfi

A fun and delicious way to celebrate the Republic Day. This easy to make Tricolour barfi will be ready in less than 45 minutes and look impressive as hell. Milk Powder forms the base of this barfi with additions of elaichi, saffron, cashews or whatever nuts and flavours you enjoy. A great sweet dish idea to gift to friends and family or serve while entertaining.

Yields: 16 pieces  |  Prep Time: 5 mins  

Cook Time: 10-15 mins  |  Setting Time: 30 mins

Utensils Required

  • Saucepan
  • Silicon spatula or greased spoon
  • Setting tray
  • Butter paper or use ghee for greasing
  • Knife

Ingredients for Barfi

  • Milk Powder - 2 cups
  • Ghee - 4 tbsp
  • Milk - ½ cup
  • Granulated Sugar - 1 cup

Ingredients for colour & flavouring

  • Orange food colouring - 2 drops
  • Green food colouring - 2 drops
  • Almonds - 9-10
  • Pistachios - 12-15
  • Cashews - 9-10
  • Saffron - ½ tsp
  • Elaichi powder - 1 tsp


  • Place a pan on low heat and add the ghee to it.
  • When the ghee melts add in the milk.
  • Immediately follow the milk with the milk powder. If the milk gets too warm it will cause lumps to form. 
  • Stir the milk powder in well, making sure there are no lumps. 
  • You should get a smooth mixture in only about 1 to 2 minutes.


  • When the mixture is smooth add in the granulated sugar* and stir it in well.
  • The sugar will make the mixture turn a little runny. The key is to not panic and simply keep stirring. 
  • Add in your elaichi powder and saffron strands and evenly incorporate them into the mixture.
  • Turn the heat up to medium and while stirring let the mixture thicken up. This can take anywhere from  4 to 7 minutes. 
  • When the paste becomes thick and starts to pull away from the sides of the pan your barfi mixture is ready.
  • Separate the paste in equal portions into three bowls**. 


  • To the first bowl add the orange food colouring and almonds and mix until you get a lovely saffron colour. 
  • To the next bowl add the green food colouring and the pistachios. Stir it in until you get an even green colour throughout.
  • To the last bowl add the chopped cashews and mix them up.


  • Now on a tray lined with butter paper flatten the green layer down in a roughly square shape. 
  • Top this layer with the white layer and press it down as well. Keep in mind the thickness of each layer should look approximately the same. 
  • Then add the last layer of orange paste and flatten as well.
  • Let this set for 30 minutes in the fridge. 
  • Then remove and cut into the shape and size of your choice. 
  • Your easy and tasty tricolour barfi is ready to serve!


Other Information

  • *We use granulated, caster sugar or powdered sugar in this recipe because sugar crystals tend to not melt completely during the cooking process. If you do not have granulated sugar then you can make powdered sugar easily at home by blitzing your normal sugar in the mixer grinder. 
  • Storage: This barfi will keep in the fridge for 4-6 days in an airtight container. 
  • Substitute the nuts and flavourings for flavours of your own choice. 
  • **The mixing of the colours and shaping of the barfi must be done while the paste is still warm. As the barfi cools it begins to set and becomes harder to work with. So make sure you prep everything you need from the beginning. 
  • A silicon spatula is the best utensil to use for this recipe as the sticky barfi will not get stuck to it. However, if you don’t have one you can use a spoon greased with ghee or oil.
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