Easy Motichoor Tart with Rose Shrikhand

A stunning fusion of two beloved Indian sweets, this Motichoor Tart with Rose Shrikhand is perfect for special occasions like Diwali. With no cooking required, it’s a quick, easy, and elegant dessert that can be made ahead of time, allowing you to enjoy the celebration stress-free.

Course Dessert

Cuisine Indian

Prep Time 10

Chilling Time 6

Servings people

Calories 166kcal

Ingredients

▢ 8 Motichoor Ladoo
▢ 500 gms Hung Curd/Greek Yogurt refer notes
▢ 3 tbsp Caster or Powdered Sugar adjust to taste
▢ 1/4 cup Rose Syrup
▢ 1/2 tsp Cardamom Powder

Melted White Chocolate, Chopped Pistachios for garnish

Instructions

Step 1 - Prepare Hung Curd (Skip this step if using Greek Yogurt)

Line a strainer with muslin cloth and place it over a large bowl. Pour 3 cups (750 gms) of yogurt into the cloth. Gather the edges, twist, and secure. Refrigerate for 2 hours, allowing the whey to drain. You should be left with thick hung curd, about 2 cups.
Alternatively you can also hang the pouch to allow the dripping of whey.

Step 2 - Prepare the Tart Base

Line the bottom of your tart pan (or shallow dish) with foil for easy removal later.
Break apart 2 motichoor ladoos per tart and press them into the foil-lined base and sides to form the tart shell.
If using multiple molds, repeat for each one. Place in the freezer to firm up while you prepare the shrikhand.

Step 3 - Make the Rose Shrikhand

In a blender, combine hung curd (or Greek yogurt), icing sugar, and rose syrup. Blend until smooth.
Add cardamom powder and blend again briefly until well combined. Be careful not to over-blend, as this can make the yogurt too liquidy.

Step 4 - Assemble the Tart

Remove the tart base from the freezer and carefully unmold it.
Spoon the rose shrikhand over the base, spreading it evenly. Refrigerate the assembled tart for at least 4 hours or overnight to set.

Step 5 - Garnish

Before serving, garnish with chopped pistachios, white chocolate shavings, and orange zest. Serve chilled for best results.

Notes

Nutritional Information: The provided nutritional details account only for the homemade rose shrikhand. Calorie content for the motichoor ladoos may vary based on the brand or store from which they are purchased.

Adjust for Taste: Customize the sweetness by adjusting the sugar and rose syrup to your liking. Start with less, and increase as needed to achieve your preferred flavor.

Planning is Key: Preparing the hung curd takes 1 to 2 hours, and the tart needs at least 4 hours to chill after assembly. Plan your time to ensure the dessert is ready when you need it.

Prep Ahead: To save time, prepare the hung curd the day before. This allows it to thicken properly. Alternatively, Greek yogurt can be used as a time-saver.

Blend with Care: When making the shrikhand, blend the yogurt, rose syrup, and sugar until smooth. Be cautious not to over-blend, as this may make the yogurt too liquid. If the blender struggles, blend in small batches to ensure a creamier consistency.

Chill for Best Results: After assembling the tart, refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to meld and for the tart to set.

Creative Garnishing: Enhance the visual appeal of your tart by using garnishes like edible flowers, chopped pistachios, or colorful fruits.

Serve Cold: For the best flavor and texture, ensure the tart is well-chilled before serving.

Nutrition

Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages