Republic Day recipe for Tiranga Burfi by Executive Chef Rohit Tokhi.

Award-winning Executive Chef Rohit Tokhi brings a special magic to the hotel, with over 19 years of experience crafting mouthwatering food. Chef Rohit was voted the championship winner of a student chef’s competition conducted by the National Council for Hotel Management & Catering Technology (NCHMCT) in 1996. Ever since then he has continued to demonstrate and develop his culinary skill set. Recipient of the coveted Hotelier India's Chef of the Year award in 2011, 

Chef Tokhi was also the winner of the Bacardi Cruise Industry Chef of The Year 2006. At The Leela Ambience Gurgaon Hotel & Residences (formerly The Leela Kempinski Gurgaon), his restaurants Spectra, Rubicon, Diya and Zanotta won the Times Food Guide Awards consecutively in 2010, 2011 and 2012. In 2007 and 2008, under his culinary guidance, restaurant 360 at The Oberoi New Delhi won the Times Food Award as well. In his former role, Chef Rohit served as the Executive Sous Chef at The Leela Kempinski Gurgaon for four years. Prior to that, he was the Senior Sous Chef at The Oberoi New  Delhi, and has delighted guests on board cruise liners such as Cunard Line's QE2, Caronia and P&O Cruises' Oriana.

In his earlier years, he worked with The Orchid Hotel and The Taj Mahal Hotel and Towers, both of which are in Mumbai. Originally from Lucknow, India, he holds a Diploma in Hotel Management from the Institute of Hotel Management, Catering Technology and Applied Nutrition (IHMCT&AN) in Mumbai.

Being a frequent traveller, he enjoys photography, reading and experimenting with local cuisine to absorb and further refine his culinary senses.
The recipe for his Republic Day Special Tiranga Burfi is as below. Hope you enjoy it!


INGREDIENTS

FOR THE BASIC MAWA BURFI

• Khoya, grated 750 kg
• Sugar 300 gm
• Green cardamom powder 1/2 tsp
• Rose water 1 tbsp
• Desi ghee 50 gm

FOR THE GREEN PASTE

• Desi ghee 50 gm
• Pistachio 100 gm
• Rose water 1 tbsp
• Milk 100 ml

FOR THE KESARIYA PASTE

• Desi ghee 50 gm
• Carrot diced 150 gm
• Rose water 1 tbsp
• Milk 100 ml

PREPARATION:-

THE BASIC MAWA MIXTURE:-

• Take a pan put in grated Khoya and heat over a slow flame for 5 minutes. 
• Add sugar and stir well over a low heat. 
• Cook till mixture leave the pan. 
• Now add ghee along with cardamom powder and rose water, stir well. 
• Now take three bowls and pour the prepared mixture equally into the bowls.
• Use the first bowl of prepared basic mawa mixture as white mixture.

THE GREEN MAWA MIXTURE:-

• Take a pan fry pistachio in desi ghee. 
• Add milk, cook till dry and make a fine paste. Keep aside. 
• Now add the prepared green pistachio mixture and the second bowl of prepared mawa mixture and mix thoroughly.

THE KESARIYA MAWA MIXTURE:

• Take a pan fry diced carrot in desi ghee. 
• Add milk, cook till dry and make a fine paste. Keep aside.
• Now add the prepared kesariya carrot mixture and the third bowl of prepared mawa mixture and mix thoroughly

TO ASSEMBLE THE BURFI:-

Take a greased tray. Spread the green pistachio mixture first. Evenly spread the second layer of basic

mawa mixture on the first layer and press well. Now evenly spread the third layer of kesariya carrot

mawa mixture and press well.



TO SERVE:-

Cut the burfi as per you size and serve cold or at room temperature.