Rose Gulkand Phirni Tarts.
You can have Rose Gulkand Phirni Tarts using 16 ingredients and 9 steps. Here is how you cook that.
Ingredients of Rose Gulkand Phirni Tarts
- It’s for of Semolina Phirni :.
- Prepare 1 cup of Semolina.
- It’s 3 cups of Milk full fat milk.
- Prepare 4 tablespoons of Sweetened Condensed milk.
- You need 1/2 cup of Sugar.
- You need 1/4 teaspoon of Green Cardamom powder.
- It’s 3 tablespoons of Almonds blanched and sliced.
- You need 5 tablespoons of Rose syrup.
- You need 2 tablespoons of Gulkand.
- You need 2 tablespoons of Pomegranate for garnishing.
- Prepare for of tart :.
- Prepare 1 cup of Whole Wheat Flour.
- Prepare 3/4 cup of Cold unsalted Butter.
- You need 1 pinch of Salt.
- It’s 1/4 cup of Brown Sugar powder.
- Prepare 1/4 cup of Ice cold Water as per requirement.
Rose Gulkand Phirni Tarts instructions
- To start on with Sooji Phirni, take one wide pan, boil 3 cups milk in the pan..
- In another pan, melt 1 teaspoon ghee. Add semolina amd roast until aroma releases and semolina shows slight discoloration. Switch off the heat..
- Coming to our boiling milk, add in the sugar. Mix and dissolve sugar well. Add sliced almonds..
- Add the roasted semolina and cook in low heat until sooji thickens. In bewteen add cardamom powder. When sooji is done, add in the gulkand. Add rose syrup..
- Mix all and when phirni looks glossy, switch off heat. Transfer into a bowl. Cool and refrigerate until serving time. Lets prepare tart. In a bowl, take whole wheat flour. Add salt..
- Add the powdered sugar. Add the cold butter. Mix the flour and form a crumble. Form a dough by kneading. Add cold water gradually to form a dough. Cling wrap the dough and refrigerate dough for 15 minutes. After 15minutes, roll the dough into 3 cm thickness sheet..
- Preheat cooker / oven in high for 10 minutes. Cut the dough using a big sized round cookie cutter. I used a plain pie tin.Use pie / tart tin as prefered. Place the cut round sheets inside the tins. Adjust the sides according to the tart pan. Give a tart shape to the sheets..
- Using a fork, prick the tart base here and there. Now bake these tarts in a preheated cooker for 10 minutes. Use a weight like chickpeas or uncooked rice on the tarr base for the first 10 minutes. Then remove the weight..
- Bake the tarts again for 15 minutes or until tarts look flaky, golden brown. Take the baked tarts out once they turn warm. Fill chilled Rose Gulkand Phirni in the baked tarts. Garnish with pomegranate seeds and rose petals (optional). Rose Gulkand Phirni Tarts are ready. Serve immediately..
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