Mohan Maas Tartlets

1. 1

   Step 1

   • a.Prepare the Tartlet Dough
   • b.In a large mixing bowl, combine the all-purpose flour, carom seeds, and 0.5 tsp of salt.
   • c.Add the cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse, sandy breadcrumbs.
   • d.Gradually add the cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix or knead.
   • e.Form the dough into a flat disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30-45 minutes.
2. 2

   Step 2

   • a.Cook the Mohan Maas Filling
   • b.While the dough chills, prepare the filling. Make a smooth paste of the soaked cashew nuts with a little water.
   • c.Heat ghee in a pressure cooker over medium heat. Add the chopped onions and sauté for 10-12 minutes until they are soft and golden brown.
   • d.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
   • e.Increase the heat to high, add the mutton cubes, and sear for 4-5 minutes until browned on all sides.
   • f.In a separate bowl, whisk the yogurt with white pepper powder, cardamom powder, mace powder, and the remaining 1.25 tsp of salt. Reduce the cooker heat to low, then slowly add the yogurt mixture, stirring continuously to prevent it from curdling.
   • g.Cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.
   • h.Pour in the milk and 1/2 cup of water. Stir well to combine. Secure the lid on the pressure cooker.
   • i.Cook on high heat until the first whistle, then reduce the heat to medium-low and cook for 20-25 minutes (or 5-6 whistles) until the mutton is exceptionally tender.
   • j.Allow the pressure to release naturally. Open the cooker and turn the heat to medium-high. Cook the mutton, stirring frequently, to reduce the gravy until it is very thick and clings to the meat, about 10-15 minutes.
   • k.Stir in the cashew paste and lemon juice. Cook for another 2-3 minutes until the filling is a thick, scoopable consistency. Use a fork to gently shred the mutton pieces.
   • l.Transfer the filling to a bowl and let it cool completely.
3. 3

   Step 3

   • a.Blind Bake the Tartlet Shells
   • b.Preheat your oven to 190°C (375°F). Lightly grease a 18-cavity mini muffin or tartlet tray.
   • c.On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
   • d.Using a 3-inch round cookie cutter, cut out 18 circles. Gently press each dough circle into a cavity of the prepared tray.
   • e.Prick the base of each tartlet shell a few times with a fork to prevent it from puffing up during baking.
   • f.Bake for 12-15 minutes, or until the shells are pale, dry, and lightly golden at the edges. This is called blind baking. Let them cool slightly in the tray.
4. 4

   Step 4

   • a.Assemble and Final Bake
   • b.Reduce the oven temperature to 180°C (350°F).
   • c.Spoon the completely cooled Mohan Maas filling generously into each par-baked tartlet shell.
   • d.Return the filled tartlets to the oven and bake for another 8-10 minutes, until the pastry is a deep golden brown and the filling is heated through.
5. 5

   Step 5

   • a.Garnish and Serve
   • b.While the tartlets bake, soak the saffron strands in 1 tbsp of warm milk.
   • c.Carefully remove the finished tartlets from the tray and arrange them on a serving platter.
   • d.Garnish with chopped cilantro, slivered almonds, and a few drops of the saffron-infused milk.
   • e.Serve immediately while hot and crisp.

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