Bind warqi puri dough with cold water into pliable dough
Cover it and let it rest for half an hour. Boil syrup to one string consistency, add essence and let it cool down
Prepare filling: braise khoya/mawa with cream, cardamon powder and castor sugar, make sure you keep on stirring as it forms a lump remove from flame
Add nuts, mix well and let it cool down
In a bowl mix paste ingredients well and keep aside
Make twelve balls of the dough
In two balls put red colour and three drops of water then mix it well to get pinkish ball
In two balls put green colour and do the same to get leafy green colour
Roll all three colour balls into puris, keep aside
On each puri brush the paste
Now, pile up the puris
First pile up with two white puris on one another followed by one red
Then two white puri, followed by red again
Then two white puris followed by two green puris
Lastly with remaining two plain, white puris
Dust the wroking table and roll into a big roti
Apply paste on the big roti then fold it up like Swissroll making sure it's intactly folded
Cut ends, then cut into pieces (can get 12-14 pcs)
Roll slightly each piece into puris
Face the colored side of puri downwards
Scoop filling one tablespoon and put in centre
Place another puri on top colour side facing up exactly opposite of down puri (thats colors should be horizontal and vertical facing up)
Seal all round the puri, pinch and press to give pie look
Deep fry in oil or ghee on medium flame
Remove on strainer let excess oil strain out
Pour sugar syrup on top and garnish with warak, almond and pistachio flakes
