• To make the thandai tart,  add all purpose flour, baking powder, nutmeg powder, salt and sieve well in a bowl.

• Mix sugar and butter together till smooth and creamy add the thandai powder, grated coconut and mix well, add the all purpose flour, baking powder ,salt and nutmeg powder mix and make a dough using very little cold water. Water is not required for the dough if you are using thandai syrup. Cover it with cling film and keep it in the refrigerator for 30 minutes.

• Preheat the oven at 180 degrees . line a parchment paper in a 7" tart mould . Take out the dough from the fridge and place it between two parchment paper. sprinkle some flour on it and start rolling it in a circular motion. Make a circle larger than your tart mould and take out the top most butter paper from it. Now carefully invert the dough over the tart mould and remove the butter paper. Press the dough as per the tart mould and place some cheakpeas over it which helps in retaining the shape and it won't puff up  and blind bake it the oven for 40 minutes.Take out of oven and keep on a wire wrack to cool.
• Place yogurt in double layer cheesecloth/muslin cloth, gather up the sides and put the bundle in strainer over the deep bowl. Put in the fridge over night to drain.
• Put drained yogurt, cardamom, sugar in the food processor. Mix well and adjust for sweetness.Add the custard apple puree to it and keep in the fridge to cool for 30 minutes or till you are ready to serve.
• Pour the yogurt mixture over the crust and tap the pan gently on the counter to release any air bubbles.
• Top the tart with your choice of fresh fruit or berries before serving.
• Sprinkle nutmeg powder and pistachios on it and enjoy this fruity flavoured Shrikhand.

Going by the color of the Holi , I have given a twist to the normal shrikhand by adding the subtle flavor of oranges, do give it a try and share your feedback.

For Orange Shrikhand

• 400 gms frsh thick curd

• 11/2cup fresh orange juice

• 1 cup sugar

• 2 tsp orange zest

• 10 seedless dates

• To make Orange Shrikhand, add  orange juice, sugar in a sauce pan and bring to a boil  at medium heat for 15 min or till it gets a thick syrup consistency. To thicken it add dates puree to it and stir continuously during the boiling process. Turn of the heat and let it cool down. Once cool, grind to a fine purree.

• For hung yogurt, tie the yogurt in a muslin cloth and hang it for about 2-3 hours or overnight in the refrigerator till all the water drains from it. Grind hung curd and orange puree at low setting till it you get a  smooth texture. 

• Transfer the mixture in to an airtight jar and  keep it in the fridge for 2 hrs before serving.You can keep this orange Shikhand in the fridge for later use. Serve on small tarts and decorate with grated chocolate.

• 1 liter full cream milk
• 1/4 cup rice
• 1/2 cup sugar
• 1 teaspoon cardamom powder
• 2 tablespoon Thandai Powder* 
• Pistachios,  almonds, rose petals and few strands of saffron for garnishing

Let's learn how to make the Thandai Phirni: 

• Wash and soak the rice for 1 hour. Drain and pat dry on an absorbent cloth. Once dry, blend the rice into a coarse powder.

• In a heavy bottomed pan; add the milk and bring it to a boil. Once it begins to boil, turn the heat to low and add the ground rice to milk. You will notice that the milk will begin to thicken.Keep stirring the milk while it is simmering. Once it starts thickening, add the sugar, cardamom powder .

• Add the Thandai powder and keep stirring for another 5 to 10 minutes till the mixture attains its full flavor and has an almost pudding-like consistency.

• Turn off the heat and allow it to cool completely. 

• Pour this mixture into small earthen pots and refrigerate for 3 to 4 hours.

• Serve with chopped pistachios, almonds, rose petals and saffron.

Sending this Thandai Phirni to Holi Collective Recipes by Sonal Gupta of Simplyvegetarian777.