• Puff pastry ½ kg
  • Khoya 125 gm
  • Almond chopped 50 gm
  • Pistachio 50 gm
  • Walnut 50 gm
  • Sugar 4 tbsp
  • Honey ½ cup
  • Oil for fry


In a bowl mix together 125 gm khoya, 50 gm chopped almonds, 50 gm chopped pistachios, 50 gm chopped walnut and 4 tbsp sugar.

Roll ½ kg puff pastry, cut into big rounds using cookie cutter.

Now put a little khoya mixture in centre of each round, brush edges with water, top with another round piece of puff pastry.

Press the edges well to form it into pasty.

Lastly deep fry each pastry until golden brown and crisp.

Then remove in a serving dish, top with honey and serve.

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