Ingredients
For the Tart Base:
- 200g digestive biscuits
- 1/2 cup melted butter
For the Puranpoli Mixture:
- 1 cup chana dal
- 1 cup jaggery, grated
- 1/2 teaspoon cardamom powder
- 2 tablespoons ghee
For the Cream Cheese Layer:
- 1 cup cream cheese, softened
For Garnish:
- Whipping cream
- Dried rose petals
- Chopped pistachios
- Saffron strands
Instructions:
Prepare the Tart Base:
- Blend the digestive biscuits in a food processor until finely ground.
- Mix the biscuit crumbs with melted butter until the texture resembles wet sand.
- Press the mixture evenly into the base and sides of a tart pan to form the crust. Use the back of a spoon to compact it well.
- Place the tart base in the refrigerator for at least 30 minutes to set.
Make the Puranpoli Mixture:
- Rinse the chana dal and cook it in a pressure cooker with enough water for about 2-3 whistles, until soft but not mushy.
- Drain any excess water and mash the cooked dal.
- In a pan, heat ghee and add the mashed dal. Stir and cook over medium heat.
- Add grated jaggery and cook until the mixture thickens and starts leaving the sides of the pan.
- Stir in cardamom powder and let the mixture cool completely.
Prepare the Cream Cheese Layer:
- In a mixing bowl, combine the cooled puranpoli mixture with softened cream cheese.
- Mix until smooth and creamy.
Assemble the Tart:
- Spread the puranpoli and cream cheese mixture evenly over the chilled tart base, smoothing the surface with a spatula.
- Spread the puranpoli and cream cheese mixture evenly over the chilled tart base, smoothing the surface with a spatula.
Garnish and Chill:
- Whip the cream until soft peaks form, and pipe or dollop it on top of the tart.
- Garnish with dried rose petals, chopped pistachios, and saffron strands.
- Chill the tart in the refrigerator for at least 1-2 hours to set.
Serve:
- Slice and serve the Puranpoli Tart chilled for a unique fusion dessert experience!
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