3 Tricolor Desserts by Chef Merajuddin

Nothing can replace the essence of celebrating important days in India with a dose of something sweet. And it increases manifold when the occasion of Republic Day comes around. 26 January 1950 marks the historic date when India attained the status of a republic and the great Indian Constitution came into force. To perpetuate those feelings, executive chef Merajuddin Ansari whips up three creative desserts at Tricolor

India is preparing for its 74th Republic Day celebrations and the mood is festive and upbeat. On this day, India celebrates the enactment of its constitution. People relish delightful salty and sweet food items mimicking the colors that represent our country. Merajuddin Ansari, Executive Chef, Four Points by Sheraton Navi Mumbai, has created a special menu keeping these thoughts in mind. Ansari has won several awards and has a vast experience of 19 years. With a proven track record of quickly learning new concepts and adapting to demanding and ever-changing industry norms and conditions, he presents three desserts infused with tradition, modernity and a combination of both.

Creamy Cheesecake at Tricolor, Image Source : Four Points by Sheraton, Navi Mumbai

Material A

  • Mascarpone cheese – 80 grams
  • Breakfast sugar – 25 grams
  • Maize flour – 5 grams
  • Flour – 5 grams
  • Milk – 20 ml
  • Vanilla essence – 2 ml
  • Bakery cream – 20 grams

Material B

  • Orange Crush – 20 grams
  • Kiwi Crush – 20 grams

Material C

  • Cookie crumble – 40 grams
  • Butter unsalted (melted) – 10 grams


  • Take cookie crumbles and unsalted butter, mix them and place them in the bottom of the mold.
  • Keep this mixture in the fridge for about 20 minutes.
  • Meanwhile, using a blender, mix Ingredient A and divide the mixture evenly into three bowls.
  • Add kiwi crush to one part and orange crush to the other and leave the third part plain white.
  • Pour the kiwi crush (green) mixture over the cookie crumble and refrigerate for 15-20 minutes.
  • Take out the mold, pour the plain mixture on top and again put it in the fridge for 15-20 minutes.
  • Take out the mold again and pour the orange crush mixture over it.
  • Bake the mixture in steam at 160 degree Celsius for 30-35 minutes.
  • After the mixture is cooked and set, let it chill in the fridge for at least two hours.

Demould in a plate, garnish and serve.

Tiranga Rabdi Mousse

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


for rabdi

for moose

  • 1 cup heavy whipping cream, sweetened
  • 3/4 cup rabri or condensed milk without sugar
  • 1 tsp gelatin
  • 2 tbsp. hot water
  • 1 tbsp. powdered sugar (optional)
  • 2 tbsp. powdered pistachios
  • 1 tsp saffron threads
  • a pinch of green and saffron color
  • Few chopped pistachios and saffron threads for garnish


  • For rabdi or condensed milk, boil the milk on low flame till it is reduced to a little less than half a cup while stirring occasionally.
  • Chill in the fridge, and your rabri is ready.
  • Add hot water to the gelatin and dissolve properly and keep aside.
  • Use a hand mixer to beat the cold heavy whipping cream on high speed for about 3 minutes or until it is firm and stands in peaks.
  • Add dissolved gelatin and chilled rabri.
  • Use a spatula to mix gently, being careful not to get air bubbles out of the cream.
  • Divide the mixture into 3 equal parts and add green color and pistachios to one part; Add saffron color and saffron threads to the second part and leave the third part as it is.
  • Transfer mousse mix to 3 piping bags for easy layering.
  • Take shot glasses or clear dessert bowls or wine and champagne glasses and pipe them evenly in layers of green, white and saffron.
  • Chill the mousse for 3-4 hours and garnish with piped fresh cream, chopped pistachios and saffron.

Serve it chilled!

tricolor pannacotta

The tempting tricolor dessert, Image Source: Four Points by Sheraton, Navi Mumbai


  • kiwi fruit 3
  • Mint chopped 1 tbsp
  • sugar 6 tbsp
  • raw coconut 1
  • 1 1/2 cups freshly squeezed orange juice
  • 1 tsp orange peel
  • Gelatin 3 tbsp


  • Peel and chop the kiwi, add chopped mint and blend it by adding a cup of water.
  • Add 2 tablespoons of sugar to the mixture and bring to a boil.
  • Meanwhile, the mixture boils. Mix 1 tsp gelatin in 1 tbsp cold water and mix them together.
  • Add gelatin mixture to boiling kiwi mixture and cook for 2-3 minutes.
  • Take a decorative glass and pour the mixture for the bottom layer. Allow the hot mixture to cool slightly and keep the glass in the fridge to set.
  • For the second layer: Grate the desiccated coconut, add 1 1/2 cups of water and mix together.
  • Strain the mixture through a muslin cloth, add 2 tablespoons of sugar to the coconut milk and bring to a boil.
  • Once the mixture comes to a boil, add 1 tsp gelatin to 1 tbsp cold water and mix them together.
  • Add gelatin to boiling coconut milk and cook for 2-3 minutes.
  • Allow the mixture to cool slightly, pour it into a second layer and refrigerate to set.
  • Boil 1 cup orange juice with 2 tbsp sugar and orange zest.
  • To remove orange peel, filter orange juice and mix gelatin in orange juice and boil for 2-3 minutes.
  • Allow the mixture to cool slightly and pour it as the first layer and again keep it in the fridge to set.
  • Chill the glasses in the fridge until completely set.

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