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Kaju Pista Rolls – Recipe for Cashew Pistachio Rolls

Kaju Pista Rolls (Cashew And Pistachio Roll) is a perfect festival sweet dish made especially during Diwali and Holi. In India sweets are integral parts of any celebration. Sweet and dry fruits are symbol of prosperity. During weddings, sweets are served in every meal and also given as a parting gift. As dry fruit sweets have a longer shelf life they are the preferred choice.

If you love Kaju katali then you will definitely love this Kaju Pista Rolls (Cashew And Pistachio Roll). This mithai is a combination of two sweets – kaju katli and pista barfi. This combination works well, as the both cashew and pista complement each other. The way they are combined both retain their original flavours but together taste delicious and look super good.

Kaju Pista Rolls (Cashew And Pistachio Roll) are quite easy to make. You can customise these rolls according to your taste. As it is they are not too sweet but you can adjust the sweetness as desired. There is hardly any fat used for making this Mithai, thus making it desirable by those who are conscious and avoid fat rich sweet Indian sweets like Gulab Jamun, Jalebi, Moong Dal Halwa, Badam Halwa, Malpua to name a few.

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These elongated cashew roll are quite economical when made at home. These rolls have a good shelf life and are very convenient to carry along while on run. Made with few simple ingredients, these gorgeous rolls are a must try. Follow our step by step procedure and enjoy!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar recipes like Kaju Paan and Kaju Katli

Prep time: 15 minutes
Total time: 30 minutes

Ingredients for Kaju Pista Rolls

250 grams kaju powder
3 tablespoon milk powder
200 grams sugar
100 ml water
1+1 teaspoon ghee
Silver vark (silver leaves) optional
2 plastic/ parchment sheets

For the pista filling

100 grams pistachio
100 grams  almonds
2 tablespoon sugar powder
1/2 teaspoon cardamom powder
Pinch of Green food color (optional)
1 to 2 teaspoon milk

Directions for the Kaju Rolls

  • Grind pista and almonds to a coarse powder. Add sugar, cardamom and green colour and mix. Keep it aside.
  • Place cashews in a grinder and grind to get coarse powder. Do not over grind it else cashews will release oil.
  • Sieve and remove the coarse pieces and grind them again. Sieve and remove any coarse pieces left.
  • Add milk powder to cashew powder and mix.
  • Add sugar and water in a nonstick pan. On medium heat make sugar syrup and let it boil till it is a little thick. Check between thumb and index finger to get 2 string consistency of the syrup.(Chashni)
  • Now add in the kaju powder and stir till well mixed. Continue to stir for 1 minute and add ghee.
  • Switch off the heat and remove the pan from the stove.
  • Stir for 2 minutes and then spread on the sides of the pan for it to cool a bit.
  • Now transfer it on a greased plastic sheet or parchment paper and knead to crack free dough.

How to proceed

  • Add 1 tablespoon of cashew dough to the pista filling ingredients and mix well. If required add milk to form a firm dough.  Roll it and divide into 2 portions. Roll each portion into a long and thin log.
  • Divide the cashew dough into two portions.
  • Take one portion and roll it with a rolling pin, use butter paper and ghee so that dough will not stick. Make a little thick sheet of cashew dough. Trim the edges to get straight lines on all the four sides.
  • Now, adjust the length of the pista log according to the cashew sheet.  Place pistachio log on the cashew sheet, Wrap the cashew sheet on pistachio log, roll it tightly to desired thickness.
  • Similarly repeat the process for the second log.
  • Now roll them more to smoothen for perfect texture.
  • Cut the rolls into 1.5-inch long pieces. If you wish, apply silver leaf on kaju pista roll to make them more beautiful.

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Notes

  • To get 250 grams kaju powder grind minimum of 350 grams of kaju.
  • Grind the cashew in pulse mode or by stopping every 15 seconds. Don’t over-grind as cashews will release oil.
  • The sugar syrup should be thick of 2 string consistency.
  • Do not overcook the kaju batter as it will make the katli dry and the cutting will not be smooth.
  • Kneading and rolling should be done while the dough is warm.

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