Directions

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1. In a large, heavy-bottomed pot or pan, combine the 500 gm of coconut powder, 1 cup of sugar, and the coconut cream from both packets.

2. Mix well to combine all the ingredients.

3. Place the pot over low-medium heat. Stir and cook continuously until the sugar has completely melted and the mixture thickens, starts to leave the sides of the pan, and becomes sticky. This will take about 10-15 minutes.

4. Turn off the heat.

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1. Carefully divide the hot coconut mixture into three equal parts. Place each part into a separate large plate or bowl to cool slightly.

2. For the Saffron (Orange) portion: In a mortar and pestle, grind the 2 pinches of saffron with 1 teaspoon of sugar to create a fine powder. Add this saffron powder and a pinch of cardamom powder to the first (1/3) part of the coconut mixture. Mix thoroughly until the color is uniform.

3. For the White portion: Add a pinch of cardamom powder to the second (1/3) part of the coconut mixture. Mix well to combine.

4. For the Green portion: Add 1 teaspoon of matcha powder and a pinch of cardamom powder to the third (1/3) part of the coconut mixture. Mix until the color is even and well-combined.

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1. While the mixtures are still warm (but cool enough to handle), lightly grease your palms with ghee or oil.

2. For the saffron mixture, take a small portion and roll it between your palms to form a smooth, bite-sized ball (laddoo). Repeat until all the saffron mixture is used.

3. Repeat the same process for the white mixture and the green mixture, creating separate balls for each color.

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1. To create the Tiranga effect, take one saffron, one white, and one green laddoo.

2. Gently press the three balls together.

3. Roll them carefully between your palms to form a single, larger laddoo where the three distinct colors are visible.

4. Place the finished Tiranga Laddoos on a serving platter.