Kaju Pista Roll Recipe

Kaju Pista Roll Recipe with Step by Step Pictures

Kaju Pista Roll is a very exotic and rich Indian dessert. Kaju means cashew in hindi. This sweet is made with cashew and pistachio which is cooked in sugar syrup. The sugar syrup should be brought to a single thread consistency before adding the nuts. The cashew dough is usually flattened and a thin long cylindrical shaped pistachio is kept inside to roll it. It can be decorated with silver leaves. I made this sweet for my son's birthday, so I did not get enough time to prepare this. Hence, I couldn't make it more perfect. If you feel the dough becomes little dry, you can sprinkle little water and make it smooth. If the dough is not thoroughly kneaded, it may break at some parts. It is an easy dessert which looks complex. But once you try this, you will find it more easier.

Recipe Cuisine: Indian | Recipe Category: Sweets

Prep Time: 5 mins | Cooking Time: 30 mins | Makes: 15

Ingredients:

For Kaju Dough:

Cashew Nut - 1. 5 cup

Ghee - 1 tblspn

Sugar - 3/4 cup

Water - 1/4 cup

Cardamom powder - 1/4 tsp

Silver leaves - for decoration, optional

For Pistachio dough:

Pistachio - 1 cup

Milk powder - 2 tsp

Ghee - 1tblspn

Sugar - 1/4 cup, powdered

Green food color - optional

Method:

Grind the cashew nut into a smooth powder.

In a pan, take sugar and water. Bring it to boil till it reaches one string consistency. When you take a drop of syrup between your fingers, a string will appear. Add powdered cashew and cardamom to this.

Keep stirring until the cashew paste starts to leave the pan. At this stage, add 1 teaspoon of ghee. If you roll a small piece of cashew dough, you should be able to make a ball. Remove from flame and transfer it to a plate.

Now, powder the pistachio and make sugar syrup to one string consistency just like the same procedure.

Add in powdered pistachio, green food color and keep stirring until you get a non sticky dough.

When the dough is slightly warm, knead the cashew and pistachio mixture to a smooth dough. As it cools, it will be hard to knead.

Roll the cashew paste carefully to enclose the pistachio log. Place silver leaves above the rolled cashew pista and gently press it. Cut into 2 inch pieces. Repeat the same procedure for the remaining mixture.

Enjoy!

Note:

Cooking pistachio in sugar syrup is optional. You can directly add the powdered sugar and knead it to a dough.
If the dough becomes dry while kneading, sprinkle a teaspoon of milk and knead.
You can add milk to grind to a smooth paste. But the shelf life will be reduced.
If you are not able to roll the dough. Cook for another few minutes. If it is overcooked and hard, add little milk to knead.

Pictorial:

Keep all your ingredients ready

Take cashew in a blender

Grind the cashew nut into a smooth powder.

In a pan, take sugar and water.

Bring it to boil till it reaches one string consistency.

When you take a drop of syrup between your fingers, a string will appear. Add powdered cashew and cardamom to this.

Keep stirring until the cashew paste starts to leave the pan. At this stage, add 1 teaspoon of ghee.

If you roll a small piece of cashew dough, you should be able to make a ball.

Remove from flame and transfer it to a plate.

Knead well when it is warm and cover it. It may become dry

Take pistachio in a blender

Now, powder the pistachio

and make sugar syrup to one string consistency just like the same procedure.

Add in powdered pistachio, milk powder and green food color (Note: Cooking pistachio in sugar syrup is optional. You can directly add the powdered sugar and knead it to a dough.)

and keep stirring until you get a non sticky dough.

Similarly, when the dough is slightly warm, knead the pistachio mixture to a smooth dough. As it cools, it will be hard to knead. You can add little water if it breaks

Take half portion of cashew mixture and flatten it into a thin long rectangle with a rolling pin. Similarly make half portion of pistachio mixture into a long cylindrical logs and place it above the rolled cashew mixture.(*As I have mentioned earlier, I did not knead the pistachio dough well due to lack of time. So the dough breaks a little. But it tasted excellent)