Pooja Dhingra, Tejasvi Chandela's Jaipur-Inspired Mawa Tart

Jaipur, known for its captivating pink hues and rich history, offers a vibrant culinary experience that is sure to enchant tourists. Jaipur is celebrated for its amazing tastes and wide variety of street food, making it a paradise for those who love food. One of the culinary treasures in Jaipur is the famous mawa kachori, a beloved street food that perfectly represents the city's culinary legacy. Recently, a video surfaced featuring renowned pastry chef Pooja Dhingra and Chef Tejasvi Chandela, wandering the enchanting lanes of the pink city. The duo was seen relishing mawa kachori against the backdrop of the iconic Hawa Mahal, immersing themselves in Jaipur's culinary delights. However, the twist came when they ventured into the kitchen to put their own spin on this classic treat. 

The post was captioned, “Exploring Jtown with @poojadhingra , I introduced her to our very famous Mawa Kachori. Afterward, we ventured into the kitchen to craft our twist – an Orange & Pistachio Mawa Tart shaped like a kachori. Watch and enjoy! 🧡” 

The Duo Prepares an Orange & Pistachio Mawa Tart Shaped like a Kachori - Here's the Recipe for You to Try at Home 


For the Tart Shells 

1½ cups all-purpose flour 

½ cup powdered sugar 

½ cup unsalted butter, chilled and cubed 

1-2 tablespoons cold water 

For the Filling 

1 cup mawa (khoya), crumbled 

¼ cup powdered sugar 

Zest of 1 orange 

2 tablespoons orange juice 

2 tablespoons chopped pistachios 

1 teaspoon cardamom powder 


Prepare the Tart Shells 

In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the chilled butter cubes and rub them into the flour mixture until it resembles breadcrumbs. Gradually add cold water, a little at a time, and knead the mixture until it forms a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 180°C (350°F). Roll out the chilled dough on a floured surface to about ¼ inch thickness. Use a round cookie cutter or a glass to cut out circles of dough. 

Press each circle of dough into the tart moulds, trimming any excess dough from the edges. Prick the bottom of each tart shell with a fork and bake in the preheated oven for 12-15 minutes or until lightly golden brown. Remove from the oven and allow the tart shells to cool completely. 

Prepare the Filling  

In a mixing bowl, combine the crumbled mawa, powdered sugar, orange zest, orange juice, chopped pistachios, and cardamom powder. Mix until well combined and the mixture holds together. Spoon the filling into the cooled tart shells, spreading it evenly. Garnish with additional chopped pistachios and orange zest, if desired. Serve the Orange & Pistachio Mawa Tarts chilled or at room temperature.