Kaju pista roll recipe, How to make kaju pista roll

Step by step kaju pista roll recipe

Kaju pista roll is a delicious cashew and pistachio fudge recipe. I have a sweet tooth and can’t resist my cravings for sweets. I don’t miss any chance to try Indian dessert recipes at home. This kaju pista roll is perfect for festivals like Ganesh chaturthi, Rakshabandhan and Diwali. These elongated cashew roll looks absolutely delicious.

This kaju roll recipe is not vegan as I have used condensed milk. If you want to make it vegan you can view my kaju katli recipe and prepare cashew dough with sugar syrup. In this recipe I have used kewra essence but you can replace it with rose water.

Recipe is easy but need little more time. The home made kaju pista roll is worth trying. It can also say this recipe as ‘no fail recipe‘. Always love to to make these restaurant style kaju pista roll at home. I will not say that this sweet is low in calorie but we can have it occasionally or on a cheat day.

Let’s jump to the recipe now !!

If you are looking for some Indian dessert recipes, you may like Kaju katli recipe,Coconut Peda Recipe,Mango Burfi Recipe, Pistachio Paan Recipe,Spongy Rasgulla Recipe, Restaurant Style Gulab Jamun

Ingredients

1½ cups cashewnuts
1½ cup pistachios
1¼ cup condensed milk
4- 5 drops of green color
2 tablespoon clarified butter
1 cup powdered sugar or icing sugar
A few drops of kewra essence or rose water
2 pinch of cardamom powder

Let’s prepare kaju pista roll

Step 1. Powder the cashews in a dry mixer for 1 minute. Note – Grind the cashews in one stretch, till it turns into fine powder.  Don’t stop in between, this is how you will get fine powder without stickiness. Sieve the powder to get rid of any big chunk left behind. Place a wok over medium flame and add clarified butter. Once butter melts add condensed milk. Stir vigorously for 30 seconds to combine.

Step 2. Then add cashew nut powder. Cook the mixture on slow heat, keep stirring for 3-4 minutes until it mixture starts to leave edges of pans and forms into dough.

Step 3. Once mixture comes together turn off flame and keep stirring for a minute, allow the mixture to cool. Once it comes to slight warm stage knead it well to make smooth dough. You may add 1/4 tsp clarified butter to help with kneading. Now grind the pistachios in a mixer to powder. Sieve it to get rid of any lump behind. Transfer the powder in a large mixing bowl add powdered sugar and cardamom powder. Add food color and mix well for form a dough. Sprinkle few drops of water to help in binding.

Step 4. Now both cashew nut dough and pistachios dough is ready. Then take wooden board and cut a butter paper of same size. Smear some butter on wooden surface and stick the butter paper on wooden surface. Note- This makes easier to roll the dough.

Step 5. Divide the cashew dough into two portions and do same with the pistachios dough. Roll the cashew dough into thin sheet.

Step 6. Make a cut in cashew sheet to divide into two pieces. Now shape the pista dough into a log and place them over the half cashew sheet. Start rolling them and pinch the edges. Smooth the roll and cut roll into 2 inch long cylinder shape.

Repeat same for rest of the dough. Decorate them with saffron or silver leaf. You can store kaju pista roll for about 10- 12 days in refrigerator.

Recipe card – Kaju pista roll

5 from 2 votes

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Kaju pista roll recipe, How to make kaju pista roll at home | Cashew Pistachio fudge roll

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

 

Kaju pista roll is a delicious cashew and pistachio fudge recipe. This kaju pista roll is perfect for festivals like Ganesh chaturthi, Rakshabandhan and Diwali.

Course: Dessert

Cuisine: Indian

Servings: 15

Author: Rachna's Kitchen

Ingredients

• 1½ cups cashewnuts
• 1½ cup pistachios
• 1¼ cup condensed milk
• 4- 5 drops of green color
• 2 tablespoon clarified butter
• 1 cup powdered sugar or icing sugar
• A few drops of kewra essence or rose water
• 2 pinch of cardamom powder

Instructions

1. Powder the cashews in a dry mixer for 1 minute
2. Grind the cashews in one stretch, till it turns into fine powder.
3. Don’t stop in between, this is how you will get fine powder without stickiness.
4. Sieve the powder to get rid of any big particles left behind.
5. Place a wok over medium flame and add clarified butter.
6. Once butter melts add condensed milk. Stir vigorously for 30 seconds.
7. Then add cashew nut powder.
8. Cook the mixture on slow heat, keep stirring for 3-4 minutes until it mixture starts to leave side of pans and forms into dough.
9. Once mixture comes together turn off flame now and keep stirring for a minute, allow the mixture to cool, once it comes to slight warm stage knead it well to make smooth dough.
10. You may add 1/4 tsp clarified butter to help with kneading.
11. Now grind the pistachios in a mixer to powder.
12. Sieve it to get rid of any lump behind.
13. Transfer the powder in a large mixing bowl and add powdered sugar.
14. Add food color (if using) and mix well for form a dough.
15. Sprinkle few drops of water to help in binding.
16. Now both cashew nut dough and pistachios dough is ready.
17. Then take wooden board and cut a butter paper of same size.
18. Smear some butter on wooden surface and stick the butter paper on wooden surface.
19. Divide the cashew dough into two portions and do same with the pistachios dough.
20. Roll the cashew dough into thin sheet.
21. Make a cut in cashew sheet to divide into pieces.
22. Now shape the pista dough into a log and place them over the half cashew sheet.
23. Start rolling them and pinch the edges.
24. Smooth the roll and cut roll into 2 inch long cylinder shape.
25. Repeat same for rest of the dough.
26. Decorate them with saffron or silver leaf.
27. You can store kaju pista roll for about 10- 12 days in refrigerator.

Recipe styling loosely adapted from desi tadka