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Betel leaves and kiwi tartlets


For tart dough

2 cups all purpose flour or multi-grain flour

¼ cup+ 3 tbsp low fat butter/ ghee/ oil

Chilled water

½ tsp salt

1 tsp sugar

For stuffing

3-4 sweet betel leaves

1 tbsp gulkand (preserved rose petals with sugar)

½ cup rice (white or brown)

½ tsp fennel powder

Sugar according to taste

Around 3 cups low fat milk

Fruits for decoration


First of all you have to prepare dough.

Mix flour with salt, sugar and butter (Add 3 tbsp if required). Mix it nicely with hands .you will get bread crumb kind of dough. Now add chilled water (3-4 tbsp)to make a dough. Dough will not be very smooth . Keep the dough in fridge for 15 minutes.

Now take small balls and start rolling the dough with rolling pin. The size should be around 1 ½ times bigger than your tart mold size.

Place it in your mold and press it gently with finger.

Make sure you press it nicely at the corners so that you get the better shape. Remove the excess dough from the top. Prick it with the fork.

In same way prepare all the molds.

Bake it in pre-heated oven at 350 f for 12-15 minutes or till light brown in color.

For stuffing:

Wash betel leaves nicely with warm water and chop them nicely.

Now in a pan take 2 cups of milk. Let it come to a boil.

Than add betel leaves, rice, and gulkand. Keep stirring it continuously till milk is absorbed and add another 1 cup of milk . Don't leave it dry else it will start sticking at bottom and pudding will get spoiled. Keep adding milk and keep stirring till you get the desired consistency and rice is mushy and cooked.

Now add fennel powder and sugar. Mix it nicely and let it cool down.

Stuff them in tarts and serve chilled with fruits.

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