Tiranga Cashew Conch Sweets

Divide the 2 cups of cashew powder into three equal portions.

Place a pan over heat, add 1 cup of sugar and 1 cup of water, and cook while stirring until the sugar dissolves completely to form syrup.

Mix in ½ tsp green cardamom powder.

Divide the prepared sugar syrup into three equal portions.

For Orange Layer-In a pan, combine one portion of sugar syrup, 6 tsp orange sauce (or orange carrot puree), and one portion of cashew powder.

Add ½ tbsp ghee and cook over medium heat, stirring continuously.

Once the mixture starts separating from the sides of the pan, transfer it to a plate.

Allow to cool slightly, then roll into small balls to form orange-colored pedas.

For White Layer-In a pan, combine one portion of sugar syrup and one portion of cashew powder.

Add ½ tbsp ghee and cook over medium heat, stirring continuously.

When the mixture leaves the sides of the pan, transfer it to a plate.

Form small balls to shape white pedas.

For . Green Layer-In a pan, combine one portion of sugar syrup, 6 tsp thick spinach puree, and the remaining portion of cashew powder.

Add ½ tbsp ghee and cook over medium heat, stirring continuously until the mixture separates from the pan’s edges.

Transfer to a plate and roll into small green pedas.

Lightly grease the shankh (conch) mold.

Place the orange peda dough first at the top, followed by the white peda dough in the center, and the green peda dough at the bottom inside the mold.

Press firmly to imprint the detailed shell pattern and unify the colors into a tricolor conch shape.

Unmold carefully and repeat for the remaining dough.

Garnish with sliced cashews and colorful tutti frutti before serving.