Name: Rose Gulkand Phirni Tarts recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 90 min
Cook time: 40 min
Total time: 130 min
Yield: 4
Ingredients: For the Semolina Phirni :; Semolina 1 cup; Milk full fat milk 3 cups; Sweetened Condensed milk 4 tablespoons; Sugar 1/2 cup; Green cardamom powder 1/4 teaspoon; Almonds blanched and sliced 3 tablespoons; Rose syrup 5 tablespoons; Gulkand 2 tablespoons; Pomegranate 2 tablespoons for garnishing; For the tart :; Whole wheat flour 1 cup; Cold unsalted butter 3/4 cup; Salt a pinch; Brown sugar powder 1/4 cup; Ice cold water as per requirement or 1/4 cup

ABOUT Rose Gulkand Phirni Tarts RECIPE

Phirni is a delightful dessert from Kashmir . Phirni is prepared either with rice or semolina . This Semolina version of Phirni becomes scrumptious by adding Gulkand and rose petals syrup . On top of it . this Desi beauty is served in baked English tarts . This fusion combo is a real stunner.

Ingredients Serving: 4

For the Semolina Phirni :
Semolina 1 cup
Milk full fat milk 3 cups
Sweetened Condensed milk 4 tablespoons
Sugar 1/2 cup
Green cardamom powder 1/4 teaspoon
Almonds blanched and sliced 3 tablespoons
Rose syrup 5 tablespoons
Gulkand 2 tablespoons
Pomegranate 2 tablespoons for garnishing
For the tart :
Whole wheat flour 1 cup
Cold unsalted butter 3/4 cup
Salt a pinch
Brown sugar powder 1/4 cup
Ice cold water as per requirement or 1/4 cup

Instructions

To start on with Sooji Phirni , in one wide pan , boil 3 cups milk .
In another pan, melt 1 teaspoon ghee .
Add semolina amd roast until aroma releases and semolina shows slight discoloration. Switch of 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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