To start on with Sooji Phirni, take one wide pan, boil 3 cups milk in the pan.

In another pan, melt 1 teaspoon ghee.
Add semolina amd roast until aroma releases and semolina shows slight discoloration. Switch off the heat.

Coming to our boiling milk, add in the sugar.
Mix and dissolve sugar well.
Add sliced almonds.

Add the roasted semolina and cook in low heat until sooji thickens.
In bewteen add cardamom powder.
When sooji is done, add in the gulkand.
Add rose syrup.

Mix all and when phirni looks glossy, switch off heat.
Transfer into a bowl.
Cool and refrigerate until serving time.
Lets prepare tart.
In a bowl, take whole wheat flour.
Add salt.

Add the powdered sugar.
Add the cold butter. Mix the flour and form a crumble.
Form a dough by kneading. Add cold water gradually to form a dough.
Cling wrap the dough and refrigerate dough for 15 minutes.
After 15minutes, roll the dough into 3 cm thickness sheet.

Preheat cooker / oven in high for 10 minutes.
Cut the dough using a big sized round cookie cutter.
I used a plain pie tin.Use pie / tart tin as prefered.
Place the cut round sheets inside the tins.
Adjust the sides according to the tart pan. Give a tart shape to the sheets.

Using a fork, prick the tart base here and there.
Now bake these tarts in a preheated cooker for 10 minutes. Use a weight like chickpeas or uncooked rice on the tarr base for the first 10 minutes. Then remove the weight.