For the tart shells, in a bowl combine the maida, sugar, salt, baking powder and butter and mix using your finger-tips. The mixture should resemble bread crumbs.
Now bring the mixture together to form a dough. Use some chilled water for this. Add water one spoon at a time and use only as much water as needed to bring the dough together.
Wrap the dough in cling wrap and chill for 1 hour.
Preheat the oven to 150 degrees Celsius, take the dough out of the fridge and roll it out carefully to a thickness of about 2-3 millimeters.
Cut out circles of the dough using a bowl bigger than the size of the tart mold. Carefully lift the circles and place them in the tart mold.
Press the dough nicely in the mold and cut of the excess form the top.
Make all the tart molds like this. Now using a toothpick poke the tart shells nicely. Do this really really well. Just make holes all over.
Bake the tarts for 10-11 minutes at 150 degree Celsius. The edges should be golden brown and the rest of the tart will be golden. Initially it will be soft just leave it to cool for 1 hour and the tart shells will firm up. Un-mold carefully and keep aside.
For the Phirni
Wash the rice in plenty of running water and dry it out completely.
Now coarsely grind the rice in the grinder.
Add half a glass of water to the milk and bring it to a boil.
Transfer the milk to another heavy bottomed pan, add the rice.
Keep cooking on very low heat while stirring frequently, scraping the sides and the bottom.
Cook till the rice is completely cooked and the phirni becomes a little thick, approximately 30 – 55 minutes.
Add sugar. Mix well and cook again for 5-7 minutes. Remove from heat and cool. Add the rose syrup or roohafza.
For the Sugar Syrup
In a heavy bottomed pan boil the water and sugar together until sugar is completely dissolved. keep cooking until you get thick syrup.
Remove from heat. Add the rose water.
Keep it aside, make sure it stays warm.
For the dough
Heat oil in a deep wok (kadhai).
In a large mixing bowl add khoya, plain flour, cardamom powder and baking powder. Mix well. Make sure to break down and crumble the khoya.
Knead it until it is smooth. Do not add any water.
Divide into small equal portions to make small balls of the dough.
Make smooth crack free small balls of the dough and keep them aside. Keeping them crack free is very important otherwise the gulab jamuns might crack open while frying.
Deep fry the prepared balls on low flame until they are golden brown in colour on all sides.
Make sure there is enough oil in the wok. The gulab jamuns should not touch the surface of the wok otherwise it will have dark patches on the outer surface.
It will take about 10-12 minutes, to cook the gulab jamuns till inside.
Remove the gulab jamuns from hot oil using a slotted spoon and immediately immerse them in warm sugar syrup for at least 30 minutes.
To assemble
Cut the gulab jamuns in half if they are big.
Place the tart shells on a platter. Fill it with rose phirni. Place the gulab Jamuns.
Garnish with chopped pistachios, almonds and silver leaf.
