Empty My Fridge
#shorts Motichoor Pistachio Pastry Bites
Ingredients
- Motichoor laddus2
- Pistachio · chopped10 tbsp
- Cardamom · ground½ tsp + 4
- Frozen Kawan parathas5
- Ghee · melted2 tbsp
- Sugar½ cups
- Honey1 tbsp
- Rose extract1 tsp
- Dried rose petals1 tbsp
Instructions
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment and lightly brush it with ghee.
- Crumble the motichoor laddoos into a bowl, then mix in the chopped pistachios and ground cardamom.
- Thaw the parathas for 2-3 minutes until slightly firm. Cut each in half, spread the filling along one long edge, and roll tightly into a log. Place seam side down on the tray, then slice each log into 1-inch pieces and brush the tops with ghee.
- 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.
- Meanwhile, heat the sugar, water and green cardamom pods until the sugar dissolves. Simmer 5-7 minutes, then take off the heat and stir in the honey and rose extract. Let cool.
- Pour the cooled syrup over the hot pastries, top with chopped pistachios and dried rose petals, and let soak at room temperature for at least 2 hours.
Summarized from Ministry of Curry's video. Watch it for the details.
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