Rajasthan x France
Dal baati churma tart
Churma pressed into a tart tin and filled with saffron custard. The baati finally gets dessert.
100 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original430kcal
8 gprotein
4 gfibre
100minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Rub the flour, rava and 40 g ghee together until it holds when squeezed. Knead a stiff dough with 80 ml milk. Shape 6 flat baatis and bake at 190°C for 30 minutes.
- 2Cool the baatis for 10 minutes, break them up and grind to coarse crumbs.
- 3Mix the crumbs with jaggery, 1/2 tsp cardamom, the chopped almonds and 70 g melted ghee. Press firmly into a 23 cm loose bottom tart tin. Bake at 180°C for 10 minutes and cool.
- 4Warm 100 ml milk with the saffron. Whisk the cornflour into another 100 ml cold milk until smooth.
- 5Heat the remaining milk with cream and sugar. Pour in the slurry and stir over medium heat for 5 to 6 minutes until thick. Add the saffron milk and remaining cardamom.
- 6Pour into the crust, press baking paper onto the surface and chill at least 3 hours.
- 7Scatter the slivered almonds and pistachios on top and slice with a hot knife.
Serve it like this
Serve a narrow wedge on a plain plate, crumb edge facing out, with a few saffron threads and pistachio slivers on top.
