Mash dhoda with the back of a heavy spoon. Spread one of the filo sheets on the kitchen counter, using a brush apply molten butter. Place another sheet on top and apply butter again.
Now on one side of the sheet place the dhoda in a cylindrical shape. Fold the filo sheet and make a thin roll. Seal the edges with fingers. Apply butter on the top of the filo. Refrigerate it for 15 mins.
Now remove from fridge and cut into 2 in length. Place them on abaking tray. Bake the dhoda baklava at 175c for 20 mins or till the filo sheet becomes crisp.
Remove from oven, allow to cool and dust with icing sugar, garnish with chopped pista and serve.