METHOD TO PREPARE

Drain a tub of Nanak dahi into a muslin cloth and let it drain overnight. It creates a thick, creamy base.

Prepare the tart by blending the digestive biscuit in a food processor until it is coarsely ground. Add melted butter and salt, and pulse a few times until it resembles a sand like texture. 

Press the digestive biscuit crumble into a 7 inch tart pan. Use the back of a cup to press it flat. Set this in the fridge overnight until it is ready to use. 

Add hung yogurt to a bowl; add powdered sugar, rooh afza, and cardamom if using. Mix it until everything is well combined.

Spread the rose yogurt mixture into the prepared tart pan that is chilling in the fridge.

Garnish with strawberries, roses, and pistachios. Set it in the fridge until you are ready to serve.

Gently remove the tart from the tart pan, slice it, and serve.