Lohri Tartlets

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  Clean and wash Urad dal. Soak it for 4-5 hours. Drain and clean dal under water. Ground it to a smooth paste by adding 2 tablespoon of milk. Set it aside.
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  Heat 1/3 cup of ghee in a heavy bottomed pan, add sooji, wheat flour and saute till it becomes light brown in color. Add mawa and keep stirring continuously till mawa turns light brown in color.
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  Stir in grounded dal to this pan and keep stirring. The mixture will become thick and look like a dough. Keep adding ghee as needed.
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  Stir constantly, do not leave the dal unattended at anytime or it will burn. Another 10 minutes in cooking and the dal will become all grainy and brown in colour.
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  Stir in cardamom powder and chopped nuts. Take it off the flame.
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  Meanwhile, combine sugar and water in a pan. Prepare one string consistency sugar syrup on medium flame.
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  Return the mixture back on the flame. Pour in the hot sugar syrup to the cooked dal mixture. Keep stirring to avoid lump formation and soon it will start to come together. Switch off the flame and let it cool lightly.
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  Take some mixture and shape them into small tarts and place in fridge to set.

Filling

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  Roast the khoya on low flame till light brown, take out in a plate and let it cool. Add roasted sesame seeds and powder sugar to it and mix well.

Chikki

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  Caramelize the sugar with few drops of water till light golden colour. Pour on a greased surface, and sprinkle the roasted sesame seeds and dried cranberries. When cools down, take out with the knife or spatula.
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  Demould the tarts, fill the khoya mixture and garnish with chopped almonds and cranberry chikki.