Tiranga Sandesh: Adding a Sweet Bengali Touch to Republic Day Celebrations

Republic Day is a fusion of patriotism, culture and flavors that symbolizes India. What better way to celebrate this day than by incorporating the colors of the national flag into a Bengali dessert? Tiranga Sandesh is more than just a sweet, it’s a tribute to our heritage, the flavors and colors that represent the unity of our country.

As you prepare for the day’s celebrations, gathering family and friends, Tiranga Sandesh can be a unique, creative and delicious addition to your celebrations. The Bengali classic, known for its soft, melt in your mouth texture gets a patriotic twist by using natural colors like saffron, white and green. This festive version looks stunning and represents the diversity and vibrancy of Indian culture.

How To Make Delicious And Colorful Trianga Sandesh

Tiranga Sandesh is a fun twist on the classic Bengali sweet, perfect for Republic Day. This sweet is the essence of unity in diversity, with the three colors of the Indian flag.

Ingredients

• 1 liter full-fat milk
• 2 tbsp lemon juice or vinegar
• 4 tbsp powdered sugar
• ¼ tsp Saffron strands
• 1 tbsp spinach puree
• ½ tsp green cardamom powder
• Food grade orange and green colors

Method

1. Boil milk and add lemon juice or vinegar. Stir until the milk curdles. Strain and rinse the chhena under cold water. Squeeze out excess water.
2. Knead the chhena until smooth. Add powdered sugar and cardamom powder. Mix well.
3. Divide the chhena into three parts. Add saffron milk to one part, spinach puree to another and keep the third part plain.
4. Roll each coloured dough into small, equal sized balls or press into moulds to shape.
5. Stack the green, white and saffron layers to get the tri-colored effect.
6. Refrigerate for 1 hour and serve chilled.

8 Tips and Tricks to Make Perfect Tricolor Sandesh

1. Use Fresh, Full-Fat Milk

Use fresh full-fat milk to make the best chhena (paneer) for your tricolor sandesh. Fresh milk gives a smoother curd. Higher fat content ensures the chhena holds shape and retains moisture which is key to that melt in mouth feel Sandesh is famous for.

2. Strain Well to Achieve the Right Consistency

Once the milk curdles, strain the chhena using a muslin cloth or cheesecloth to remove excess whey. Press the chhena gently to remove moisture without squeezing it too hard. The right consistency for Sandesh is one that holds shape but is still moist enough to melt in your mouth.

3. Knead the Chhena

Kneading the chhena is important to get a smooth soft dough to shape your tricolor Sandesh. Knead the chhena for at least 10-15 minutes until it becomes smooth and pliable. This process breaks down the texture and ensures your Sandesh doesn’t feel grainy.

4. Use Natural Food Colorants

For the colors of the Indian flag, use natural colorants. Saffron in warm milk gives the perfect golden yellow, spinach puree gives the perfect green. Avoid artificial food colors as they can alter the taste and texture of the Sandesh. Using these natural ingredients will also give your dessert a distinct flavor and aroma and is healthier and more authentic.

5. Balance the Sugar

When adding powdered sugar to the chhena, balance the sweetness. Start with small amounts of sugar and taste as you go. You don’t want the sugar to overpower the natural flavors of the chhena, saffron or spinach. Just enough sugar to complement the delicate flavor of the Sandesh without making it too sweet.

6. Shape with Precision

Whether you’re making balls or using molds, make sure each layer is of the same size. This will help in getting the perfect tricolor effect when stacked. If using molds, grease them lightly with ghee or butter so they don’t stick. You can also press the dough into cookie cutters for a fun twist like heart shaped or star shaped tricolors to make your dessert even more special.

7. Stack Them Carefully

When you stack the three layers of tricolor Sandesh (green, white and saffron), make sure the layers are of equal thickness. To get the perfect tricolor effect, stack them gently and evenly. Don’t press down too hard as this will flatten the layers and the colors will merge.

8. Chill For Best Texture

Once your tricolor Sandesh is shaped, refrigerate for at least an hour before serving. Chilling helps the dessert to set a bit, so it’s easier to cut and serve. The cold temperature enhances the flavor of the saffron and spinach and makes the Sandesh even more refreshing.