Motichoor Parantha with Rabdi

Ingredients list for Motichoor Parantha with Rabdi

• 5 Motichoor laddoos
• 1½ cups Whole wheat flour (atta) dough made with flour
• for dusting Whole wheat flour (atta)
• + for sprinkling Walnuts ½ teaspoon
• + for sprinkling Almonds ½ teaspoon
• + for sprinkling Pistachios ½ teaspoon
• a pinch Green cardamom powder
• for shallow frying Ghee
• Rabdi -
• ½ cup Rabdi
• 2 tablespoons Pistachios chopped
• 2 tablespoons Almonds chopped
• for garnishing Pistachios slivers
• a pinch Green cardamom powder

Method

1. Put motichoor laddoos in a bowl, add walnuts, almonds, pistachios, green cardamom powder and mix mashing the laddoo as you mix.
2. Add almonds, walnuts pistachios and cardamom powder to the rabdi and mix well. Keep aside.
3. Heat a non-stick tawa.
4. Roll out the dough into a large sheet and cut circles with a cookie cutter.
5. For each parantha spread a portion of the laddoo mixture on one circle and cover with another. Press the edges to seal.
6. Cook them on the hot tawa. When the underside is done, turn it over and drizzle a little ghee on each side and cook till both sides are equally done.
7. Place on a serving plate.
8. Drizzle some rabdi and some chopped nuts. Serve hot.