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Rose Gulkand Phirni Tarts

Nov-25-2018
Swathi Joshnaa Sathish
90 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • Fusion
  • Baking
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 4

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

Instructions

  1. To start on with Sooji Phirni , in one wide pan , boil 3 cups milk .
  2. In another pan, melt 1 teaspoon ghee .
  3. Add semolina amd roast until aroma releases and semolina shows slight discoloration. Switch of the heat .
  4. Coming to our boiling milk , add in the sugar .
  5. Mix and dissolve sugar well .
  6. Add sliced almonds .
  7. Add the roasted semolina and cook in low heat until sooji thickens .
  8. In bewteen add cardamom powder.
  9. When sooji is done , add in the gulkand.
  10. Add rose syrup .
  11. Mix all and when phirni looks glossy , switch off heat .
  12. Transfer into a bowl .
  13. Cool and refrigerate until serving time.
  14. Lets prepare tart .
  15. In a bowl , take whole wheat flour .
  16. Add salt .
  17. Add the powdered sugar .
  18. Add the cold butter . Mix the flour and form a crumble .
  19. Form a dough by kneading . Add cold water gradually to form a dough .
  20. Cling wrap the dough and refrigerate dough for 15 minutes.
  21. After 15minutes, roll the dough into 3 cm thickness sheet.
  22. Preheat cooker / oven in high for 10 minutes .
  23. Cut the dough using a big sized round cookie cutter .
  24. I used a plain pie tin .Use pie / tart tin as prefered .
  25. Place the cut round sheets inside the tins.
  26. Adjust the sides according to the tart pan . Give a tart shape to the sheets .
  27. Using a fork , prick the tart base here and there.
  28. 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 .
  29. Bake the tarts again for 15 minutes or until tarts look flaky , golden brown.
  30. Take the baked tarts out once they turn warm .
  31. Fill chilled Rose Gulkand Phirni in the baked tarts .
  32. Garnish with pomegranate seeds and rose petals ( optional ).
  33. Rose Gulkand Phirni Tarts are ready.
  34. Serve immediately .

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