When it comes to creating a showstopper dessert, it doesn’t get more fun than bringing a twist to classic favorites. It’s the perfect excuse to play with different flavors and textures. Without a doubt, this tart loaded with the beautiful sweetness of ladoos will definitely become one of your most treasured recipes. While the sweet boondis are guaranteed to impress your sweet tooth, the soft texture of Mysore pak melts in your mouth. Together they make for the ultimate festive tart. The beautiful layer of vibrant ladoos on top is just a bonus.
Let’s make this ladoo tart
Honestly, this recipe is a no-brainer. They’re super simple to make and extra delicious. Start with the base of this tart – ladoos. Crush them lightly so you can easily press them down into the base of the tart tin. Although I’ve opted for boondi ladoos in this recipe, you can also use motichoor ladoos or besan ladoos. Again, feel free to use store bought or homemade ladoos. Now the filling. The delectable filling of this simple no-bake tart is made with Mysore pak – a sweet melt-in-your-mouth fudge made with chickpea flour. Don’t forget to check out the detailed recipe here. To make the fudge, chickpea flour (besan) is cooked with ghee and sugar syrup. The right amount of ghee imparts the unique melt-in-your-mouth texture. Pour this mixture onto the ladoo base, smooth the top, and let it cool completely. Once cooled, you can cut them into slices. The extra toppings – plenty of your favorite ladoos. Well, who could say no to all these delectable ladoos? Don’t they look so delicious? I’m absolutely loving all the boondi ladoos, coconut ladoos and blueberry ladoos adorning this ladoo tart. And that’s sweetness overloaded!
More Ladoo Recipes:
Moong Dal Ladoo Blueberry Ladoo Boondi Ladoo Chocolate Stuffed Coconut Ladoo Coconut Ladoo with Condensed Milk
Yield: 6 Ladoo Tart | Video Print Ladoo tart with ladoo base, mysore pak filling and topped with your favorite ladoos Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Ingredients 12 ladoos, crushed (I used boondi ladoos) Mysore pak (chickpea fudge) (Recipe here) 10-12 your favorite ladoos, to decorate Chopped pistachios, to garnish Rose petals, to garnish (optional) Instructions Press the crushed ladoos into the base of 9-inch tart pan using your fingers or the back of a small glass. You don’t need to grease the pan. You can also make mini tarts using mini tart pans. Place the tart in the refrigerator while you prepare the filling.To make the Mysore pak (chickpea fudge) filling, follow the instructions in this recipe. Remove the mixture from heat and pour it over the ladoo base. Smooth top using a spatula. Set aside until the filling sets.Before serving, decorate the tart with your favorite ladoos. I used blueberry ladoos, coconut ladoos and boondi ladoos. Add a few rose petals if you like. Sprinkle with chopped pistachios. Notes - Although I used boondi ladoos in this recipe, you can substitute them with motichoor ladoo or besan ladoo. Nutrition Information Yield 8 Serving Size 1 Amount Per Serving Calories 766Total Fat 43gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 19gCholesterol 82mgSodium 109mgCarbohydrates 78gFiber 8gSugar 47gProtein 16g © Nish Kitchen Cuisine: Indian Fusion / Category: Desserts Like this ladoo tart recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
- Although I used boondi ladoos in this recipe, you can substitute them with motichoor ladoo or besan ladoo.
