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Photo of Kesar Phirni Tartlets | Saffron and Rice Pudding Tartlets by Monika Manchanda at BetterButter
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Kesar Phirni Tartlets | Saffron and Rice Pudding Tartlets

Nov-02-2016
Monika Manchanda
20 minutes
Prep Time
80 minutes
Cook Time
12 People
Serves
Read Instructions Save For Later

ABOUT Kesar Phirni Tartlets | Saffron and Rice Pudding Tartlets RECIPE

The perfect fusion dessert for Diwali. The custard like texture of Phirni is perfect for the tarts and the additional of lemon zest in the shortcrust and it beautifully cut down on the sugar. I even added a wee bit of lemon zest in the phirni after it has cooled and that tiny bit of lemon zest hitting you suddenly while eating the sweet and creamy phirni was delightful. I think it was the lemon zest that took the dish to a different level, made it chic with clean and sophisticated flavours.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Fusion
  • Baking
  • Dessert

Ingredients Serving: 12

  1. Flour 375gm
  2. Icing Sugar 50gm
  3. Butter 200gm
  4. Egg 1
  5. Lemon Zest 2tbsp
  6. Full Cream Milk 1lt
  7. Sugar 1/2 cup
  8. Rice 5tbsp
  9. Ghee 1tsp
  10. Saffron 4 strands
  11. Kewara Water 1/2 tsp
  12. Lemon Zest 1tsp
  13. Pista Flakes
  14. Rose petals

Instructions

  1. To make the pastry base, add the flour, icing sugar and butter to the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs, you can do this with hand also by rubbing the butter and flour in between your finger t
  2. Preheat oven to 180C and grease tartlet moulds
  3. On a lightly floured surface, roll out half of the pastry until 3-4mm thick. (you can freeze the remaining pastry for up to 4 weeks). Cut the pastry sheet into tartlet size rounds and line the buttered tart moulds with pastry, then rest in
  4. Bake for 15 minutes till the pastry is crisp and slightly browned. Let it completely cool before using Read more at: http://www.sinamontales.com/kesar-phirni-tartlets-saffron-and-rice-pudding-tartlets-recipe All images and text on this
  5. Wash and soak rice for two hours
  6. Drain the water and coarsely grind the rice
  7. In a kadhai, heat ghee and add the milk. Bring the milk to boil and add ground rice and saffron to it.
  8. Set aside for chilling and when cool, add lemon zest and stir.
  9. Fill the tart shell with phirni and top with pista flakes and dry rose petals. Refrigerate for an hour or so before serving

Reviews (1)  

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Fazila
Feb-16-2017
Fazila   Feb-16-2017

Basmati rice or normal rice?

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