Motichoor Pistachio Pastry Bites

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking tray with parchment and lightly brush it with ghee.
2. In a bowl, crumble the motichoor laddoos, then mix in the chopped pistachios and cardamom.
3. Thaw the parathas for 2–3 minutes until slightly firm. Cut each in half, spread the filling along one long edge, press it down gently, and roll tightly into a log, tucking the filling in as you go. Trim the ends if you like and place the log on the tray. Repeat with the rest.
4. Slice each log into 1-inch pieces and brush the tops with ghee.
5. Bake at 375°F for 15 minutes until light golden. Lower the oven to 325°F (165°C) and bake another 15 to 20 minutes until crisp but not too dark.
6. Meanwhile, heat the sugar, water and green cardamom pods in a pot until the sugar dissolves. Lower the heat and simmer for 5–7 minutes. Turn off the heat, stir in the honey and rose extract, and let cool.
7. Pour the cooled syrup over the hot pastry. Garnish with chopped pistachios and dried rose petals, then let it soak at room temperature for at least 2 hours before serving.

Summarized from Ministry of Curry's video. Watch it for the details.

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