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How To make Tiranga Pastry? | Instant Tiranga Pastry Recipe
Tiranga Pastry is a patriotic and delicious dessert that is perfect for Independence Day or Republic Day celebrations in India. It is a three-layered pastry representing the colours of the Indian flag – saffron, white, and green. Here is how you can make Tiranga Pastry at home:
Here is a breakfast recipe that is easy to prepare and delicious to eat.
Ingredients
For the Saffron Layer:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp saffron strands, crushed
- 1 egg yolk
- 1 tbsp milk
- 1/4 tsp cardamom powder
- 1/4 tsp baking powder
For the White Layer:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 egg yolk
- 1 tbsp milk
- 1/4 tsp baking powder
For the Green Layer:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp green food colouring
- 1 egg yolk
- 1 tbsp milk
- 1/4 tsp baking powder
For the Cream Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F. Grease an 8-inch square baking pan with butter and line it with parchment paper.
- To make the saffron layer, mix the all-purpose flour, baking powder, saffron strands, and cardamom powder in a bowl.
- In another bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolk and milk, and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Press the saffron dough evenly into the bottom of the prepared baking pan.
- Bake for 10-12 minutes or until the edges are lightly golden brown. Let it cool completely.
- To make the white layer, mix the all-purpose flour and baking powder in a bowl.
- In another bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolk and milk, and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Press the white dough evenly on top of the cooled saffron layer.
- Bake for 10-12 minutes or until the edges are lightly golden brown. Let it cool completely.
- To make the green layer, mix the all-purpose flour, baking powder, and green food colouring in a bowl.
- In another bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolk and milk, and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Press the green dough evenly on top of the cooled white layer.
- Bake for 10-12 minutes or until the edges are lightly golden brown. Let it cool completely.
- To make the cream filling, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
- Once the pastry layers have cooled completely, spread the cream filling evenly on top of the green layer.
- Chill the pastry in the refrigerator for at least an hour before slicing and serving.
- Cut the pastry into small squares and serve.
- Enjoy your delicious and patriotic Tiranga Pastry!