PURAN POLI TART

Ingredient for the tart

100gm wholewheat flour 50gm ghee, frozen 10gm jaggery, crumbled 1tbsp water Method Crumble the ghee and add to the wholewheat flour till it looks like sand Add the crumbled jaggery and knead till it is cohesive. Add water if needed Line the tart shells with the mixture and bake it at 150 degrees Celsius for 20 minutes, and remove it from the mould.

Ingredients for Mango Shrikhand 200gm shrikhand 150gm mango puree 3-4tbsp whipped cream

Method Mix the shrikhand, mango puree and whipped cream Fill it in a piping bag and keep aside.

Ingredients for the crumbs 1tbsp toor dal 1tbsp desiccated coconut 2tbsp dry fruit 2tbsp flour 2tbsp brown sugar 4tbsp butter

Method Mix all the ingredients and add the melted butter. Beat till crumbs are formed. Bake on a silicon mat at 150 degrees Celsius for 20 to 25 minutes. Assemble Pipe the Puran Poli shells with the mango shrikhand Sprinkle the crumbs and garnish with a sprig of fresh mint leaves and some slivers of pistachio.

— Chef Rakhee Vaswani, Palate Culinary Studio, Santacruz (W)