Panjiri is synonymous to Punjab. Chef Pankaj Bhadouria gives a twist to this tradition sweet and makes Gond and Dryfruit Panjiri Tart. This can be a perfect dessert after a Sunday lunch during winters.
In a heated pan, add desi ghee and let it melt Add edible gum and saute Remove the edible gum in a plate.
In the same pan, add ghee and let it heat Add almonds, cashew nuts, pistachios, lotus seeds and roast it on slow flame Add dried & sliced coconut, melon seeds, poppy seeds and mix it.
In a blender jar, add roasted dry fruits, edible gum, dry ginger powder and blend it.
In a heated pan, add ghee and let it melt Add whole wheat flour and roast it on a slow flame until it turns brown Switch off the gas and add brown sugar powder Add the dry fruit mixture and mix it well.
For tart shells, add whole wheat flour in a bowl Add desi ghee and mix it Add pink salt as per taste, water and prepare a dough Refrigerate the dough for 20 minutes.
Dust some flour and roll out the dough Cut the dough into circles using a cookie cutter Add the dough in the tart mould Prick it using a fork.
Add a piece of foil in the tart shell Add beans over it and seal it Bake it in the preheated oven at 190'C for 10 minutes Remove the bean bag and bake it again for 10 minutes.
Let the tart cool down Unmould it Fill it with Panjiri.
In a heated pan, add brown sugar and caramelise it Add walnuts and mix it Garnish with caramelised walnuts and serve it.