Motichoor Parantha with Rabdi Whole wheat flour paranthas stuffed with motichoor laddoos and served with rabdi. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Jun 2016 in Recipes Course New Update Main Ingredients Motichoor laddoos, Whole wheat flour (atta) dough Cuisine Indian Course Mithais Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg 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 Put motichoor laddoos in a bowl, add walnuts, almonds, pistachios, green cardamom powder and mix mashing the laddoo as you mix. Add almonds, walnuts pistachios and cardamom powder to the rabdi and mix well. Keep aside. Heat a non-stick tawa. Roll out the dough into a large sheet and cut circles with a cookie cutter. For each parantha spread a portion of the laddoo mixture on one circle and cover with another. Press the edges to seal. 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. Place on a serving plate. Drizzle some rabdi and some chopped nuts. Serve hot. #Almonds #Ghee #Green cardamom powder #Motichoor laddoos #Pistachios #Rabdi #Walnuts #Whole wheat flour (atta) #Whole wheat flour (atta) dough Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article