Mix buckwheat flour and sugar in a bowl

Add cold ghee and mix well until crumbly

Add little cold water and mix until dough comes together. Do not add in water at once, add 1 tsp at a time

Cover dough with cling wrap.Pat dough and refrigerate for 1 hour

Grease tartlet molds with ghee and dust with flour

Roll the dough, since this is gluten free flour, it will break so patiently roll it

Cut the dough in bigger size than tartlet molds

Press and shape the cut discs into tartlet molds. freeze for 30 minutes

Prick the dough with fork all over and place on baking tray

Bake for 15-18 minutes until golden brown in preheated oven at 180

Allow the baked crusts to cool completely. Keep it aside

For Halwa: Fry cashews in 1 teaspoon ghee until golden brown. keep it aside

In same pan, add grated ash gourd and saute for 2-3 minutes

Add water and mix well

Cover and cook stirring occasionally until raw taste disappears

Add sugar and mix well

Add generous pinch of saffron and mix well

Cook until mixture starts leaving sides of the pan

Add 2 tbsp ghee and mix well

Add cardamom powder and cashews. mix well and switch off

Add halwa to baked tartlets

Serve delicious tartlets