Thandai Shrikhand Tart Recipe
The Thandai Shrikhand Tart Recipe is a creamy sweet yogurt dessert which mildly flavored with crushed cardamom and saffron strands. It makes a Indian dessert for parties like Holi and Diwali.
Shrikhand Recipe is a creamy sweet hung curd, mildly flavored with crushed cardamom and saffron strands is a magical transformation of simple curd into a sweet delicacy befitting for GOD's.
That’s why "Shrikhand" is supposed to mean "Ambrosia of the Gods". In this recipe we are making a Thandai Shrikhand Tart which uses low fat, rich and creamy hung yogurt or greek yogurt and involves no cooking.
The Thandai Shrikhand Tart Recipe is a twist to the original adding rich flavors for the holi festival.
If you like Indian sweets and mithai recipes, then you must try some of our specials like -
Ingredients for the Thandai Tart
- 1-1/2 cups All Purpose Flour (Maida)
- 1 pinch Salt
- 1/4 Cardamom Powder (Elaichi)
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1 teaspoons Black pepper powder
- 1 pinch Nutmeg powder
- 5 tablespoons Butter (unsalted) , cold
- 1/4 cup Fresh coconut , grated
- 2 tablespoons Badam (Almond) , blanched and peeled
- 2 tablespoons Cashew nuts
- 2 tablespoon Pistachios
- 1 teaspoon Poppy seeds
- 1/4 cup Sugar , powdered
- Chilled water For filling & topping
- 2 cups Shrikhand
- Pistachios , few for garnishing For the garnish
- Mixed fruits , Assortment of fruits like, banana, kiwi, grapes, red apple, orange, pomegranate, cherries etc.
How to make Thandai Shrikhand Tart Recipe
To begin making the Thandai Shrikhand Tart Recipe, first prepare the shrikhand according to the Shrikhand recipe and keep it refrigerated for at least 4 hours.
The next step is to make the Thandai Flavored Tart recipe.
Powder the nuts together until you get a coarse mixture.
In a large mixing bowl, add all the ingredients including the powdered nuts, chilled butted and knead well till you get a coarse crumb like mixture.
Add a little cold water at a time and knead to make a firm dough. Take care to add a tablespoon of cold water at a time.
Once the thandai tart dough is ready, cover it with cling film and keep it in the refrigerator for 30 minutes.
Take out the dough from the fridge. Dust the surface with flour and roll the tart dough to make a circle large enough to fit the 7 inch tart pan.
Now carefully invert the rolled dough over the tart mould. Press the dough on to the sides and bottom of the tart pan.
Prick the tart dough with a fork all around and place it in the preheated oven to bake for about 30 to 40 minutes until you notice the tart is browned and golden in color.
Once tart is baked, remove it from the oven and allow it to cool completely. Keep the Thandai tart in its pan.
Once the Thandai tart is cooled, pour the shrikhand mixture over the tart and tap the pan gently on the counter to release any air bubbles.
Top the Thandai tart with your choice of fresh fruit or berries before serving.
Sprinkle nutmeg powder and pistachios on it and enjoy this fruity flavoured Thandai Shrikhand Tart Recipe for Holi Festival or any other special occasion.