Bring The Spirit Of Republic Day Home With This Easy Tricolour Barfi Recipe

Every year, Republic Day arrives with a familiar rhythm, with morning television tuned to the parade, school memories of paper flags and laddoos, and homes quietly preparing something sweet because no Indian celebration feels complete without mithai. Food has always been our most instinctive language of celebration. We cook to mark joy, memory, and belonging. Tricolour Barfi fits into this tradition not as an ancient ritual dish, but as a thoughtful and modern expression of patriotism. Want to know how to make it?

Tricolour Barfi: The Jaan Of Republic Day Celebrations

Barfi itself predates the idea of a “tricolour” by centuries. Its origins trace back to milk-based sweets that evolved during the Mughal period, when reduced milk and sugar became the foundation of many Indian desserts. Over time, barfi travelled across regions, adapting to local tastes, like plain milk barfi, coconut barfi, pista barfi and kaju katli. 

The tricolour version is a contemporary festive adaptation, created for national occasions like Republic Day and Independence Day, where colour becomes symbolism. It emerged organically in home kitchens, sweet shops, and school celebrations as people began layering natural colours onto a classic base to reflect the national flag.

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Tricolour Barfi Recipe At Home

What makes tricolour barfi appealing is that it is so closely knit with 26 January that it needs no introduction or convincing to make. It simply rearranges it in the kitchen this day; it is three familiar flavours, stacked with tradition.

Ingredients: 

• 1 cup khoya (mawa), grated
  
• 1 cup desiccated coconut
  
• ½ cup condensed milk
  
• ½ cup powdered sugar (adjust to taste)
  
• ½ teaspoon cardamom powder
  
• 1 teaspoon ghee (for greasing)
  
• A pinch of saffron soaked in 2 tablespoons of warm milk
  
• 2 tablespoons pistachio paste or finely ground pistachios
  
• Optional: chopped pistachios or silver vark for garnishing

Method:

1. Heat a non-stick pan on a low flame and add the grated khoya. Stir gently until it softens and becomes smooth.
   
2. Add condensed milk, powdered sugar, desiccated coconut, and cardamom powder. Cook on low heat, stirring continuously, until the mixture thickens and begins to leave the sides of the pan.
3. Turn off the flame and divide the mixture evenly into three bowls.
   
4. To the first portion, add the saffron-soaked milk and mix well to achieve a natural saffron-orange colour.
   
5. Keep the second portion plain to represent the white layer.
   
6. To the third portion, add pistachio paste or finely ground pistachios and mix until the colour turns green.
   
7. Grease a square tray or plate lightly with ghee. Spread the saffron layer evenly and press it down gently.
   
8. Carefully layer the white mixture on top, flattening it without disturbing the base.
   
9. Add the green layer last and smooth the surface.
   
10. Let the barfi set at room temperature for 1-2 hours, or refrigerate for faster setting.
    
11. Once firm, cut into squares or diamonds and garnish if desired.

Also Read: Republic Day Parade 2026: Theme, Chief Guest, MM Keeravani’s Vande Mataram Composition & More

Tricolour Barfi is the jaan of Republic Day celebrations. Its strength lies in familiarity, in the comfort of khoya, the softness of coconut, and the gentle fragrance of saffron and cardamom. Served on Republic Day, it becomes more than a sweet: it’s a quiet reminder that national pride often lives in small and shared moments of culinary pride. Maybe it’s a plate passed across the room, a bite taken without ceremony or a tradition, newly shaped, but unmistakably Indian.

Cover Image Courtesy: chefranveerbrar/X