Republic Day 2023: 3 Tricolour Desserts By Chef Merajuddin
Image Credit: Tricolour rabri mousse, Four Points By Sheraton, Navi Mumbai

India is prepping for its 74th Republic Day celebration, and the mood is festive and upbeat. On this day, India celebrates the enactment of its constitution. People enjoy trying delightful savoury and sweet foods that mimic the colours that signify our country. Merajuddin Ansari, Executive Chef of the Four Points by Sheraton Navi Mumbai, has created a special menu following these thoughts. Ansari has won several awards and has over 19 years of extensive experience. With a proven track record of quickly learning new concepts and adapting to demanding and constantly changing industry norms and situations, he presents three desserts with a touch of tradition, modernism and a fusion of both.

Tiranga Malai Cheesecake 

Creamy cheesecake in tricolour, Image Source: Four Points By Sheraton, Navi Mumbai

Ingredients A

  • Mascarpone cheese – 80 gm
  • Breakfast sugar – 25 gm
  • Corn flour – 5 gm
  • Refined flour – 5 gm
  • Milk – 20 ml
  • Vanilla essence – 2 ml
  • Bakery cream – 20 gm

 Ingredients B

  • Orange crush – 20 gm
  • Kiwi crush – 20 gm

Ingredients C

  • Cookie crumble – 40 gm
  • Butter unsalted (Melted) – 10 gm


  • Take cookie crumble and unsalted butter, mix them and place them in the bottom of the mould.
  • Let this mixture rest for around 20 mins in the refrigerator.
  • Meanwhile, mix ingredient A using a blender and divide the mixture equally into three bowls.
  • To one part, add kiwi crush and orange crush to another and let the third part remain plain white.
  • Pour the kiwi crush (green) mixture on top of the cookie crumble and set it in the refrigerator for 15-20 mins.
  • Take the mould out, pour the plain mixture on top, and keep it back in the refrigerator for another 15-20 mins.
  • Again, take out the mould and pour the orange crush mixture on top.
  • Steam bake the mix at 160 degrees Celsius for 30-35 mins.
  • Once the mixture is cooked and set, let it chill in the refrigerator for two hours at least.

Demould on a plate, garnish and serve.

Tiranga Rabdi Mousse 

Delicious and creative mousse, Image Source: Four Points By Sheraton, Navi Mumbai


For the Rabdi

  • 2 cups full fat milk

For the Mousse

  • 1 cup heavy whipping cream, sweet
  • 3/4 cup rabdi or unsweetened condensed milk
  • 1 tsp gelatine 
  • 2 tbsp. hot water
  • 1 tbsp. sugar powder (optional)
  • 2 tbsp. powdered pistachios
  • 1 tsp saffron strands
  • A pinch of green and saffron colour
  • Few sliced pistachios and saffron strands for garnish 


  • Boil the milk for the rabdi or condensed milk on low flame, occasionally stirring in between till it is reduced to a little less than half a cup.
  •  Chill in the fridge, and your rabdi is ready.
  • Add the hot water to the gelatine and dissolve properly and keep aside.
  • Use a hand mixer to whisk the chilled heavy whipping cream at high speed for almost 3 minutes or until it is firm and standing in peaks.
  • Add the dissolved gelatine and the chilled rabdi.
  • Use a spatula to gently combine, careful not to deflate the cream's air bubbles.
  • Divide the mixture equally into 3 portions and to one part, add the green colour and the powdered pistachios; to the other, add saffron colour and saffron strands and keep the third portion as it is.
  • Transfer the mousse mix to 3 piping bags for easy layering.
  • Take shot glasses or transparent dessert bowls or wine and champagne glasses and pipe them in green, white and saffron layers equally.
  • Chill the mousse for 3-4 hours and garnish with piped fresh cream, sliced pistachios and saffron strands.

Serve it chilled!

Tri Colour Pannacotta 

Tempting tricolour dessert, Image Source: Four Points By Sheraton, Navi Mumbai


  • Kiwi fruit 3
  • Pudina chopped 1 tablespoon
  • Sugar 6 tablespoons
  • Tender coconut 1
  • 1 1/2 cups freshly squeezed orange juice
  • 1 teaspoon orange zest
  • Gelatine 3 teaspoons


  • Peel and chop the kiwis, add the chopped Pudina and blend them together, adding a cup of water.
  • Add 2 tablespoons of sugar to the mixture and boil.
  • Meanwhile, the mix boils. Add 1 teaspoon of gelatine to 1 tablespoon of chilled water and mix them together.
  • Add the gelatine mix to the boiling kiwi mixture and cook for 2-3 minutes.
  • Take a decorative glass and pour the mix for the bottom layer. Let the hot mix cool a bit, and place the glass in the refrigerator to set.
  • For the second layer: Grate the tender coconut, add 1 1/2 cups of water and blend together.
  • Strain the mix in a muslin cloth, add 2 tablespoons of sugar to the coconut milk and boil.
  • As the mix boils, add 1 teaspoon of gelatine to 1 tablespoon of chilled water and mix them together.
  • Add the gelatine mix to the boiling coconut milk and cook for 2-3 minutes.
  • Let the mix cool a bit, add it as the second layer, and refrigerate it to set.
  • Add 2 tablespoons sugar and orange zest to 1 cup of orange juice and boil.
  • Strain the orange juice to remove the orange zest and add the gelatine mix to the orange juice and boil for 2-3 minutes.
  • Let the mix cool a bit and add it as the first layer and refrigerate it again to set.
  • Let the glasses chill in the refrigerator till they are set completely.

Once the glasses are set, they are ready to be served.