METHOD TO PREPARE

Preheat the oven to 350 F

Carefully unroll the phyllo sheets and cover them with a clean, damp towel. Take out two cups of Nanak Moong Halwa and thaw it in the microwave till it is spreadable. 

Grease a 9-inch tart tin with butter.

Lay one sheet of phyllo on the prepared tart tin. Using your hands, gently push the sheets into the pan, allowing the excess pastry to hang over the sides. Brush with butter. Continue to repeat this step until you have layered all five sheets of phyllo in the tart pan. Ensure to brush as you add each layer of phyllo.

Spoon the moong halwa into the tart pan. And spread it into an even layer.

Then fold the layers of overhanging pastry to cover the moong halwa. This need not be precise. Brush with the remaining butter. Bake the tart for 25–30 minutes till it is crisp and golden on the outside.

Let it cool for 10 minutes, top with rose petals and crushed pistachios, and serve immediately. This tart is best eaten on the same day.