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Masala tea tartlets
For tart dough
2 cups all purpose flour or multi-grain flour
¼ cup+ 3 tbsp low fat butter/ ghee/ oil
½ tsp salt
1 tsp sugar
2-3 Green cardamom
2 black cardamom seeds
1 tsp fennel seeds
¼ tsp cinnamon powder
½ tsp ginger grated
¼ tsp nutmeg powder (jaiphal)
1 piece mulathie (liquorice root)
4 tsp tea (I used red label)
½ cup brown rice
4-5 cups low fat milk
1 cup water
sweetener (sugar / honey )
Fresh fruits for garnishing
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.
Take a mortar and pestle. Add all the dry ingredients (first nine ingredients) in mortar and ground them till roughly broken into pieces. Take them out in bowl. Now add mortar mixture in a pan with 1 cup of water. Give it nice three to four boils. Now add tea leaves. When the water reduces to half. Sieve it. Now add this water back to pan with 2 cups of milk and rice. When rice starts absorbing milk, add more milk slowly and slowly. Keep stirring continuously. When rice is cooked and thick in consistency then add your sweetener . Keep it to cool down for some time before assembling. (you can also rap all the 9 ingredients in muslin cloth and drop it in pan till end of cooking). Stuff them in tarts , chill and serve.