Traditional north Indian cuisine panjiri infused tart with Panchamrit Cream and caramelised Makhana, gokulashtami Special recipe made with Master Cook Maida
Servings - 4
Difficulty Level - Medium
Preparation Time - 5 Hours
Cook Time - 1 Hour
- 6 gm / 2 tsp Mastercook Dhania, powdered
- 1 no each of Cashew nut, almond and makhana
- 3 no’s Raisins
- 4 gm / 1 tsp Sugar
- 7 gm / 2 tsp Ghee
- 100 gm / ¾ cup Mastercook Maida
- 70 gm / 1/3 cup Butter, cubed and cold
- 20 gm / 1.5 tbsp Caster Sugar
- Panjiri, prepared above
For Panchamrit Cream
- 50 gm / 3 tbsp Whipping Cream
- 10 gm / 1 tbsp Yogurt
- 3 gm / 1 tsp Honey
- 3 gm / 1 tsp Sugar
- 6 gm / 2 tsp Ghee, melted
- 10 gm / 1 tbsp Khoya, grated
For the Panjiri
- Heat ghee in a pan and roast the dry fruits and makhana till brown and fragrant. Take out and set aside
- To the same pan add the Mastercook Dhania powder and roast till lightly browned and fragrant.
- Add the roasted dry fruits and makhana to a blender along with sugar and blend for 1-2 minutes until a fine powder is formed.
- Combine this with the roasted dhania powder and set aside.
For the Tart
- In a bowl, add the flour and sugar, combine well
- Add the cold butter and using your fingertips, rub the butter into the flour till no large lumps of butter remain and it resembles a sandy texture.
- Add a few drops of cold water and gently bring the dough together.
- Knead the dough for 30 seconds till it forms a smooth ball. Cover with cling film and store in the fridge for 2 hours.
- After 2 hours, roll out the dough to 3-4 mm thickness and line a tart mould or round mould. • Poke the dough using a fork to prevent it from puffing up in the oven.
- Rest in the fridge for 30 minutes.
- Preheat your oven to 170 C / 325 F / Gas Mark 3
- Place a square of parchment paper in the center of your tart and add uncooked rice or beans in the tart to weigh it down and further prevent it from puffing.
- Bake in the oven for 15 minutes and then carefully remove the parchment paper and weight. Bake further for another 15 minutes till the crust is golden and baked through. Set aside to cool
For the Panchamrit cream
- In a bowl, whip the cream till it has reached stiff peaks, set aside.
- In another bowl, combine the yogurt, honey, sugar and khoya till it is smooth and lump free.
- Slowly stream in the melted ghee and whisk constantly till the mixture is fully combined and smooth.
- Fold in the whipped cream till it is well combined and set aside.
- Place a tart onto the plate and pipe a rosette or any desired shape of the panchamrit cream onto the tart.
- Garnish with chopped nuts and caramelised makhana.
Tips for Cooking
- It is recommended to make the tart at least a day prior.
- Always keep your cream chilled to ensure that it remains stiff and pipeable.
- It is crucial that the panchamrit mixture is smooth and lump free before adding the cream so that there are no lumps in the final product.
- Panchamrit is typically made from Milk, but since that would ruin the texture of the cream, we have used Khoya instead.