Gulab Jamun Yogurt Tart

5 from 2 votes

This recipe for Gulab Jamun tart is made with almond flour crust, layered with decadent Gulab Jamuns, filled with yogurt and whipped cream filling, and finished with sliced pistachios, dried rose petals ~ it’s pure indulgence!

Prep: 30

Cook: 10

Rest: 6

Total: 6 40

Course: Dessert

Cuisine: Indian

Servings:

Calories: 892kcal

Author: Ruchi

Ingredients

PREPARE THE CRUST

3 cups Almond Flour
¼ cup Honey
3 tablespoons Ghee
⅛ teaspoon Cardamom Powder

LAYERS

9 - Gulab Jamuns cut into halves

FILLING

4 cups Yogurt will produce 2 cups of strained yogurt
½ cup Powdered Sugar
¼ teaspoon Saffron strands mixed in warm water
1 cup Homemade Whipped cream
1 tablespoon Agar-Agar powder
1 teaspoon Kewra Essence
½ teaspoon Cardamom powder

GARNISHES

US Customary - Metric

Instructions

PREPARE STRAINED YOGURT

Line a fine sieve or colander with a cheesecloth. Place a bowl underneath the sieve. Now, pour yogurt into the middle of the cheesecloth.
Gather the sides of the cheesecloth and tightly fold the cheesecloth. Do not squeeze the cheesecloth.
Place a plate and heavyweight over the folded cheesecloth. Let the sieve, bowl, and yogurt rest overnight in the refrigerator.
After the rest time is over, the excess liquid (whey) will strain into the bowl underneath and you will end up with a thick yogurt that will have cream-cheese like consistency. Store the yogurt in the fridge.

PREPARE THE CRUST

Preheat oven to 350°F.
Combine almond flour, ghee, honey, and cardamom powder to a food processor.
Pulse a couple of times until mixed. Once done, pinch the dough in your fist. It should come together like a non-sticky dough when pressed.
Remove the dough from the food processor and knead for 2-3 minutes until it forms a smooth ball. Do not over-knead. Transfer the Gulab Jamun tart dough onto an 8-inch greased pie pan with a removable bottom.
Using your hands, firmly pat the tart dough evenly along the bottom. Push it up to the sides so that it covers the edges too.
Prick holes in the spread-out tart dough. This allows the steam to escape while the crust is baking.
Bake the pie pan in the preheated oven until the crust is golden brown, about 10-12 minutes.
Remove the tart pan from the oven and set aside to cool.

PREPARE THE FILLING

While the crust is cooling, let’s make the filling.
Dissolve and hydrate agar-agar in lukewarm water. Let it set.
Soak saffron strands in warm milk. Saffron will release its golden color and aroma when mixed in warm milk.
Remove the strained yogurt from the muslin cloth. Transfer it to a large mixing bowl.
Add powdered sugar to the strained yogurt. Stir in cardamom powder and kewra essence.
Add hydrated agar-agar and saffron milk to the bowl.
Stir all the ingredients together until well mixed. Add whipped cream and fold until smooth. Set aside.

ASSEMBLE THE GULAB JAMUN YOGURT TART

After the crust has cooled completely, arrange sliced Gulab Jamuns into the pre-baked tart shell.
Pour the yogurt filling over the sliced gulab jamuns.
Using an offset spatula spread the even layer of yogurt filling over the Gulab Jamuns.
Cover the tart lightly with a foil and transfer the Gulab Jamun yogurt tart to the refrigerator and chill for 4-5 hours or overnight.
Once chilled, garnish the Gulab Jamun tart with crushed pistachios, dried rose petals, and sliced jamuns.

Video

Notes

Cooking tips to make the best Gulab Jamun Tart

» Strain the yogurt - Do not rush through this step. Thick hung yogurt is what we need for this recipe. The longer you strain, the thicker your yogurt will be.

» Straining yogurt removes the unwanted liquid from it and reduces the volume of yogurt.

» Gluten-free flour was used to make the crust. However, graham crackers or any other kind of cookies can be used to make the crust.

» Baking the crust helps create a substantial base. So not skip this step if you are looking for a sturdy shell.

» You can also use store-bought premade graham cracker crust for this Gulab Jamun tart.

» This Gulab jamun tart is not overly sweet, and the slight tartness of yogurt is perfectly balanced against the creamy, rich whipped cream. But always do the taste test and adjust the sugar according to personal liking.

» This tart is enjoyed chilled. So give it enough time in the refrigerator to chill.

» If you don't want to bake the tart in a pan, you can opt-out and use individual tart tins or cupcake pans instead, as I have shown above in the post.

Nutrition