Looking for a show-stopper Indian dessert that is elegant for any celebration but simple sufficient for a weeknight deal with? These Motichoor Pistachio Pastry Bites, made with buttery Kawan parathas and a aromatic motichoor laddoo + nut filling are a playful Indian twist on baklava. Crisp, golden layers absorb a rose-scented syrup, making a wealthy, fragrant mithai chunk everybody will love.
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After my Gujiya Bites recipe went viral, I acquired a number of requests for extra Indian fusion desserts. These Motichoor Pistachio Pastry Bites are precisely that… festive, flaky, and filled with the flavors I grew up with. I really like how the motichoor laddoo, pistachios, and a whisper of cardamom and rose flip easy freezer staples into a formidable dessert.
You’ll love this recipe as a result of it is fast, versatile, and fuss-free. Make a small batch with only one or two parathas to fulfill a candy craving, or bake a full tray for household and buddies. There’s no kneading or rolling; Kawan parathas do the heavy lifting, providing you with stunning, crisp layers each time.
No Kawan Parathas readily available? Puff pastry sheets work superbly on this recipe as effectively. And the filling is completely customizable: I exploit pistachios, however you may swap in your favourite nuts; or go further nutty with a walnut-pistachio combine, frivolously laced with cardamom.
Craving extra fast fusion concepts with sensible shortcuts? Try my Jalapeño Cheese Samosa Twists, Corn & Cheese Samosas, and Easy Black Bean Chalupas; all made with Kawan parathas.
Ingredient Highlights
- Parathas buddy – My freezer staple. They bake up crisp and flaky each single time, in order that they’re excellent when a dessert craving hits at 9 pm. I preserve them barely frozen whereas rolling so they are much simpler to deal with. If you do not have them, puff pastry sheets step in superbly and provides the same gentle, layered chunk.
- Motichoor Laddoo – My favourite shortcut for this dessert. I normally seize a field from our native mithai store (home made works too) and crumble them by hand; the ghee within the laddoos retains the filling moist, so there isn’t any want so as to add extra. You get all of the traditional mithai notes: ghee, cardamom, light sweetness; and that smooth boondi texture contrasts superbly with the crisp pastry.
- Pistachios – My go-to for coloration and crunch. I chop them medium-fine in order that they unfold evenly via the filling. Feel free so as to add almonds, walnuts, or any nuts you’re keen on or have readily available.
- Rose Syrup – I really like the light floral be aware it provides to those mithai bites. No rose syrup? Use rose water instead-just a contact, so it does not overpower the dessert.
How to Make Motichoor Pistachio Pastry Bites
Make Ahead & Storing
These Motichoor Mithai Rolls are at their greatest just a few hours after the syrup has absolutely soaked in. They preserve effectively for as much as a day at room temperature and could be refrigerated for 3-4 days.
Serving Ideas
Serve heat or at room temperature with chai for a comfy weeknight dessert. For festivals, organize on a platter with different sweets like Shankarpali, Rava Laddu, or Poha Chivda for a shocking mithai unfold.
★ Tried this recipe? I’d love to listen to the way it turned out! Leave a remark and let me know, or snap a fast pic and add it-I really like seeing your creations. If you are on Instagramtag @ministry_of_curry so I can test it out. Your suggestions means a lot to me and makes on a regular basis I spend perfecting every recipe completely price it. Thank you!
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Motichoor Pistachio Pastry Bites
Flaky Kawan parathas crammed with motichoor laddoo, pistachios, drizzled with rose, cardamom easy syrup; a straightforward, elegant Indian fusion dessert excellent for any celebration.
Servings: 8
Instructions
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Preheat oven to 375°F (190°C).
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Line a baking tray with parchment paper and brush frivolously with ghee.
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In a bowl, crumble motichoor laddoos. Add chopped pistachios, and cardamom; combine effectively.
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Thaw the parathas for 2-3 minutes till barely agency. Cut each in half. Spoon the filling alongside one lengthy edge and gently press it down with a small silicone spatula. Roll up tightly right into a neat log, tucking the filling as you go. Trim the ends should you like and place the go surfing the ready tray. Repeat with the remaining parathas. Slice every log into 1-inch items and brush the tops with ghee.
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Bake at 375°F for quarter-hour till gentle golden. Reduce temperature to 325°F (165°C) and bake one other 15 to twenty minutes till crisp however not too darkish.
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While the pastry bakes, add sugar, water, and cardamom to a pot and warmth till the sugar is dissolved. Lower the warmth and simmer for 5-7 minutes, then flip off the warmth and stir in honey and rose extract. Cool.
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Pour cooled syrup over the new pastry. Garnish with chopped pistachios and dried rose petals. Let it soak at room temperature for no less than 2 hours earlier than serving.
Notes
- Keep parathas barely frozen for simpler dealing with.
- Space rolls barely aside on the tray for even crisping.
- For an prompt deal with, bake simply 1-2 parathas with the filling.
- Let the syrup soak in for about 2 hours, this helps the flavors mix superbly whereas giving the pastry a beautiful crisp texture.
