Lohri Urad Dal Tartlets with Khoya & Cranberry Chikki
3 hours
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About Lohri Urad Dal Tartlets with Khoya & Cranberry Chikki
Celebrate Lohri with these delightful fusion tartlets! A unique blend of traditional Indian flavors and festive textures, these Urad dal tartlets are filled with a creamy khoya mixture and topped with a vibrant cranberry chikki. The grainy, chewy texture is truly irresistible.This recipe brings together the comforting warmth of urad dal with the sweetness of khoya and the tartness of cranberries, creating a delightful balance of flavors perfect for this joyous occasion.Prepare to impress your friends and family with this innovative and delicious twist on traditional Lohri treats. It's a recipe that's both elegant and surprisingly easy to make!
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Recipe Time & More
Prep2 hours
Cook1 hour
Total3 hours
Ingredients
For the Urad Dal Crust
- 1 cup Gram also known as urad ki dhuli dal. rinse thoroughly., black, split black lentils
- 2 tbsp Semolina sooji
- 3/4 cup Mawa
- 1 tbsp Wheat Flour whole
- 2/3 cup Clarified Butter divided: 1/3 cup + 1/3 cup
- 2 tbsp Milk for grinding the dal, or as needed for desired consistency.
- 1 cup Sugar granulated
- 4 tbsp Almonds silvered, some extra for garnish
- 4 tbsp Cashews
- 1/2 tsp Cardamom Powder
- 1/4 cup Water for sugar syrup
For the Khoya Filling
- 1 cup Mawa
- 4 tbsp Sugar powdered
- 4 tbsp Sesame Seeds toasted lightly before using for a deeper flavor, white
For the Cranberry Chikki
- 1/2 cup Sugar powdered
- 1/4 cup Sesame Seeds roasted
- 1 tbsp Cranberries dried
Instructions
Prepare the Urad Dal Crust
- Clean and wash the urad dal. Soak for 4-5 hours, then drain and rinse thoroughly.
- Grind the soaked dal into a smooth paste, adding 2 tablespoons of milk as needed for a smooth consistency.
- Heat 1/3 cup of ghee in a heavy-bottomed pan. Add the semolina and whole wheat flour; sauté until light brown.
- Add the khoya and stir continuously until it turns light brown.
- Stir in the ground urad dal paste and continue stirring constantly. The mixture will thicken and resemble a dough. Add more ghee as needed to prevent sticking.
- Continue to stir for about 10 minutes, until the mixture becomes grainy and brown. Do not leave unattended, as it may burn.
- Stir in the cardamom powder and chopped nuts. Remove from heat.
- Prepare a sugar syrup by combining sugar and water in a separate pan. Cook over medium heat until it reaches one-string consistency (a thin thread forms when you lift a spoonful).
- Pour the hot sugar syrup into the cooked dal mixture, stirring constantly to prevent lumps. The mixture will begin to come together. Remove from heat and let cool slightly.
- Shape the mixture into small tartlets and refrigerate to set.
Prepare the Khoya Filling
- Roast the khoya in a pan over low heat until lightly browned. Remove from heat and let cool.
- Add the toasted sesame seeds and powdered sugar to the cooled khoya; mix well.
Prepare the Cranberry Chikki
- Caramelize the powdered sugar with a few drops of water until light golden. Pour onto a lightly greased surface.
- Immediately sprinkle with the roasted sesame seeds and dried cranberries. Let cool completely before cutting into pieces.
Assemble and Garnish
- Remove the tartlets from the refrigerator. Fill each tartlet with the khoya mixture.
- Garnish with chopped almonds and cranberry chikki. Serve and enjoy!
Recipe Notes
Expert Tips for Perfect Lohri Tartlets
- For a richer flavor, toast the sesame seeds and almonds before adding them to the crust.
- If the sugar syrup is too thick, add a teaspoon of water at a time until it reaches the desired consistency.
- Ensure the khoya is completely cooled before mixing in the sugar and sesame seeds. Otherwise, the khoya will become sticky and difficult to work with.
- To make the tartlets ahead of time, assemble them and refrigerate for up to 2 days. Garnish just before serving.
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Recipe Nutrition
Calories: 935kcalCarbohydrates: 102gProtein: 26gFat: 50gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 66mgSodium: 194mgPotassium: 176mgFiber: 10gSugar: 59gVitamin A: 330IUVitamin C: 3mgCalcium: 636mgIron: 5mg
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4 Comments
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What a delicious idea! Thanks for sharing.
Such a delicious dish! Thank you.
Looks so delicious! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.