Try this homemade mithai on Independence Day and wow your guests.

Why settle for sweets from the market, when you can impress your guests on I-Day with a tricolour mithai. 

Food blogger Siddhi Panchal shares her recipe. 

Tricolour Mithai

Cooking time: 4-5 minutes

Preparation time: 10 minutes

Ingredients:

• 9 slices of bread
• 200-250 gm kalakand/mawa
• ½ cup sugar
• Food colour (orange and green)
• 1 tsp milk
• One cup water
• ½ cup desiccated coconut

Method:

• Heat a pan. Add one cup of water and sugar. Keep stirring continuously and let the sugar melt. 
• After the sugar melts, let it come to a boil on high flame for about 2-3 minutes. The consistency of the sugar syrup should be thick, but avoid making it into 1 or 2 string consistency. 
• After 2-3 minutes, when you have the right consistency, turn off the flame and let it cool. 
• Cut the bread slices into four equal squares. 
• Once the sugar syrup cools down, divide it equally into three bowls. Similarly, divide the desiccated coconut as well into in three bowls.
• Add a pinch of orange colour in first bowl of sugar syrup and green color in the second bowl. Don't add any colour to the third bowl. Mix well.
• Similarly, add a pinch of orange color in one bowl of desiccated coconut, and a pinch of green color in the second bowl. The third bowl will not have any colour.
• Take two bread squares, dip it in the orange sugar syrup. Take it out and squeeze the extra syrup.
• Add about 1 tsp of kalakand/mawa between the bread slices and press gently so that the sandwich does not open.
• Roll it in the orange coloured desiccated coconut bowl, and then place it on a plate.
• Repeat the same process for the green and plain colour.
• Refrigerate and serve. You can keep this mithai in the fridge for two days before consuming.

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