Motichoor Pistachio Pastry Bites

After my Gujiya Bites recipe went viral, I received a number of requests for extra Indian fusion desserts. These Motichoor Pistachio Pastry Bites are precisely that… festive, flaky, and stuffed 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 powerful dessert.

You will 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 pals. There is no kneading or rolling; Kawan parathas do the heavy lifting, supplying you with stunning, crisp layers each time.

No Kawan Parathas available? Puff pastry sheets work fantastically on this recipe as nicely. And the filling is completely customizable: I take advantage of pistachios, however you’ll be able to 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? Strive my Jalapeño Cheese Samosa Twists, Corn & Cheese Samosas, and Easy Black Bean Chalupas; all made with Kawan parathas.

Ingredient Highlights

• Kawan Parathas – My freezer staple. They bake up crisp and flaky each single time, so that they’re excellent when a dessert craving hits at 9 pm. I maintain them barely frozen whereas rolling so they are much simpler to deal with. If you do not have them, puff pastry sheets step in fantastically and provides an identical mild, layered chunk.
• Motichoor Laddoo – My favourite shortcut for this dessert. I normally seize a field from our native mithai store (do-it-yourself 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 basic mithai notes: ghee, cardamom, mild sweetness; and that comfortable boondi texture contrasts fantastically with the crisp pastry.
• Pistachios – My go-to for shade and crunch. I chop them medium-fine so that they unfold evenly by way of the filling. Be at liberty so as to add almonds, walnuts, or any nuts you like or have available.
• Rose Syrup – I really like the mild 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.

The best way to Make Motichoor Pistachio Pastry Bites

Make Forward & Storing

These Motichoor Mithai Rolls are at their finest a number of hours after the syrup has absolutely soaked in. They maintain nicely for as much as a day at room temperature and might be refrigerated for 3-4 days.

Serving Concepts

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 surprising mithai unfold.