Powder the cashews in a dry mixer for 1 minute

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 particles left behind.

Place a wok over medium flame and add clarified butter.

Once butter melts add condensed milk. Stir vigorously for 30 seconds.

Then add cashew nut powder.

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.

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.

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 and add powdered sugar.

Add food color (if using) and mix well for form a dough.

Sprinkle few drops of water to help in binding.

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.

Divide the cashew dough into two portions and do same with the pistachios dough.

Roll the cashew dough into thin sheet.

Make a cut in cashew sheet to divide into 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.