Tiranga Barfi
Weddings are synonymous to sweets and in Uttar Pradesh's Khatri weddings the Tiranga Barfi is a must have. Made with fresh khoya, saffron and pistachios, this sweet is a beautiful blend of flavours and textures.
Tiranga Barfi

- Indian


- 1-2

Cooking Time

-20-25 Min


- Medium

Preparation Time

- 10-15 Min


  • 1 kg Khoya
  • 2 cup sugar
  • 1 cup Pistachio paste
  • Saffron
  • For garnish: Silver Vark


  1. 1

    In a heated pan, add khoya and let it melt.
  2. 2

    Add sugar and mix it until the sugar melts.
  3. 3

    Divide the khoya mixture into three different parts.
  4. 4

    For preparing Pista Barfi, add the first part of khoya in a heated pan.
  5. 5

    Add pistachio paste and let it cook.
  6. 6

    For preparing Kesar Barfi, grind the saffron strands and prepare a powder.
  7. 7

    Add the saffron powder in the second part of Khoya and let it cook.
  8. 8

    In a tray, add a thin layer of plastic film.
  9. 9

    Add the layer of Kesar mixture, khoya mixture and pistachio mixture and leave it to set.
  10. 10

    Cut the pieces of Barfi and garnish with silver vark.
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Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

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