Looking for a show-stopper Indian dessert that's elegant for any celebration yet easy enough for a weeknight treat? These Motichoor Pistachio Pastry Bites, made with buttery Kawan parathas and a fragrant motichoor laddoo + nut filling are a playful Indian twist on baklava. Crisp, golden layers soak up a rose-scented syrup, creating a rich, aromatic mithai bite everyone will love.
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After my Gujiya Bites recipe went viral, I got several requests for more Indian fusion desserts. These Motichoor Pistachio Pastry Bites are exactly that... festive, flaky, and full of the flavors I grew up with. I love how the motichoor laddoo, pistachios, and a whisper of cardamom and rose turn simple freezer staples into an impressive dessert.
You'll love this recipe because it's quick, flexible, and fuss-free. Make a small batch with just one or two parathas to satisfy a sweet craving, or bake a full tray for family and friends. There's no kneading or rolling; Kawan parathas do the heavy lifting, giving you beautiful, crisp layers every time.
No Kawan Parathas on hand? Puff pastry sheets work beautifully in this recipe as well. And the filling is totally customizable: I use pistachios, but you can swap in your favorite nuts; or go extra nutty with a walnut-pistachio mix, lightly laced with cardamom.
Craving more quick fusion ideas with smart shortcuts? Try 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 every single time, so they're perfect when a dessert craving hits at 9 pm. I keep them slightly frozen while rolling so they're much easier to handle. If you don't have them, puff pastry sheets step in beautifully and give a similar light, layered bite.
- Motichoor Laddoo - My favorite shortcut for this dessert. I usually grab a box from our local mithai shop (homemade works too) and crumble them by hand; the ghee in the laddoos keeps the filling moist, so there's no need to add more. You get all the classic mithai notes: ghee, cardamom, gentle sweetness; and that soft boondi texture contrasts beautifully with the crisp pastry.
- Pistachios - My go-to for color and crunch. I chop them medium-fine so they spread evenly through the filling. Feel free to add almonds, walnuts, or any nuts you love or have on hand.
- Rose Syrup - I love the gentle floral note it adds to these mithai bites. No rose syrup? Use rose water instead-just a touch, so it doesn't overpower the dessert.
How to Make Motichoor Pistachio Pastry Bites
Make Ahead & Storing
These Motichoor Mithai Rolls are at their best a few hours after the syrup has fully soaked in. They keep well for up to a day at room temperature and can be refrigerated for 3-4 days.
Serving Ideas
Serve warm or at room temperature with chai for a cozy weeknight dessert. For festivals, arrange on a platter with other sweets like Shankarpali, Rava Laddu, or Poha Chivda for a stunning mithai spread.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Motichoor Pistachio Pastry Bites
Recipe Video
Ingredients
Filling
- 2 motichoor laddus crumbled
- ½ cup pistachios finely chopped
- ½ teaspoon ground cardamom
Pastry
- 5 frozen Kawan parathas
- 2 tablespoons melted ghee
Syrup
- ½ cup sugar
- ¼ cup water
- 4 green cardamom pods
- 1 tablespoons honey
- 1 teaspoon rose extract
Garnish
- 2 tablespoons chopped pistachios
- 1 tablespoon dried rose petals
Instructions
- Preheat oven to 375°F (190°C).
- Line a baking tray with parchment paper and brush lightly with ghee.
- In a bowl, crumble motichoor laddoos. Add chopped pistachios, and cardamom; mix well.
- Thaw the parathas for 2-3 minutes until slightly firm. Cut each one in half. Spoon the filling along one long edge and gently press it down with a small silicone spatula. Roll up tightly into a neat log, tucking the filling as you go. Trim the ends if you like and place the log on the prepared tray. Repeat with the remaining parathas. Slice each log into 1-inch pieces and brush the tops with ghee.
- Bake at 375°F for 15 minutes until light golden. Reduce temperature to 325°F (165°C) and bake another 15 to 20 minutes until crisp but not too dark.
- While the pastry bakes, add sugar, water, and cardamom to a pot and heat until the sugar is dissolved. Lower the heat and simmer for 5-7 minutes, then turn off the heat and stir in honey and rose extract. Cool.
- Pour cooled syrup over the hot pastry. Garnish with chopped pistachios and dried rose petals. Let it soak at room temperature for at least 2 hours before serving.
Notes
- Keep parathas slightly frozen for easier handling.
- Space rolls slightly apart on the tray for even crisping.
- For an instant treat, bake just 1-2 parathas with the filling.
- Let the syrup soak in for about 2 hours, this helps the flavors blend beautifully while giving the pastry a lovely crisp texture.
Meena says
Hi Archana,
Great idea! Love the recipe.
Where did you get the nut slicer you are using? Thanks in advance for your response!
Archana Mundhe says
Thank you Meena. The nut slicer is from a local shop in India. Sorry I dont have a link or can't find a similar product here in the US
Payal Jain says
Hello,
Can this be made 2 days ahead of the party? If yes, how to store it.
Thank you!
Archana Mundhe says
Hi Payal! Yes, make them and refrigerate. Bring to room temp few hours before serving. Simply warm in oven at 300 F for 5 minutes.