Rosewater Pistachio Shrikhand Tartlets
Delicate tartlets filled with a creamy, subtly spiced shrikhand, a classic Indian yogurt-based dessert. Topped with crunchy pistachios and a hint of rosewater, these treats offer a delightful blend of sweet and fragrant flavors.
Prep Time
45 min
Difficulty
Easy
Servings
12
Calories
250 kcal
Instructions
- 1
Line a fine-mesh sieve with cheesecloth or a clean kitchen towel and place it over a bowl. Spoon the yogurt into the lined sieve. Cover and refrigerate for at least 4 hours, or preferably overnight, to drain the whey.
~5 min - 2
Once the yogurt is strained and thickened to a Greek yogurt consistency, transfer it to a mixing bowl.
~2 min - 3
Add the powdered sugar and cardamom powder to the yogurt. Whisk until smooth and well combined.
~3 min - 4
Gently fold in the rosewater.
~1 min - 5
Spoon the shrikhand mixture into the pre-made tartlet shells.
~5 min - 6
Sprinkle the chopped pistachios over the top of each tartlet.
~2 min - 7
Chill the tartlets in the refrigerator for at least 15 minutes before serving to allow the flavors to meld and the filling to set slightly.
~15 min
Tips
- For an even richer flavor, you can strain the yogurt for longer to achieve a thicker consistency, similar to paneer.
- Garnish with edible rose petals or a sliver of saffron for an elegant presentation.
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