Cashews and pistachios are both rich in vitamins and minerals, also providing healthy fat to our body when consumed in moderate amounts on a daily basis. The cashew pistachio roll or the kaju pista roll as commonly known to us is a delicious mouth watery sweet made out of cashews, pistachios and sugar syrup. Though the ingredient list is quite simple, the effort is bit more as compared to kaju katli.
First of all, raw pistachios are powdered well and mixed with a green food color (optional), powdered sugar, milk powder and few tbsps of milk. Thereby mixing all of the ingredients together to form the pistachio dough. Then form thin logs out of the pista dough. Now that, the pista logs (thin cylindrical shaped dough) are ready.
For the cashew dough, We need to prepare sugar syrup at the right consistency and add cashew powder to it along with a drizzle of ghee and a pinch of cardamom powder. The resulting cashew sugar syrup dough is cooked on low flame until the dough releases oil. Immediately, the cashew dough is placed on a greased parchment paper and kneaded well for about a minute to form a soft dough. Then the cashew dough is rolled over using a rolling pin and a thin flat oval shape is formed out of it. Place the pista dough onto the thin cashew dough and roll it over to form the delicious and colorful kaju pista rolls.
Let's look at the ingredient details and the step by step pictures with description.
Ingredients:
cashew dough:
1 cup powdered cashews
1/2 cup sugar
1/4 cup water
1 tsp cardamom powder
2 tbsp ghee/clarified butter
pistachios dough:
3/4 cup pistachios, powdered
1/4 cup of powdered sugar
2 tbsp milk powder
2 tbsp milk
2 drops of pinch of greeen food color, optional
A sheet of parchment paper
How to make kaju pista roll:
1. Make sure the cashew powder is sieved enough to remove the coarse particles.
The cashew powder should be fine enough so that the rolling process would be smooth and easy.
2. Similarly powder the pistachios and sieve it.
3. It is totally okay to have few coarse particles here and there in the pistachios because we are gonna just make a cylindrical shape out of it and not gonna flatten it.
4. First step is to make the pistachio dough - in a bowl, add together pistachio powder, sugar powder, green food color, milk powder.
5. Mix the pistachio powder along with other ingredients thoroughly.
6. Then add milk little by little and knead it to a dough.
7. The green food color infuses well into the dough when we add milk to the pistachio mixture.
8. Knead the pista dough for a minute to make it further smooth.
9. Make two equal portions of the dough.
10. Roll each of the portion into a log as shown below, using your palm. Keep it aside.
Tip: You can cover it with a damp cloth or a lid or even with a parchment paper, as it should not dry out while we prepare the cashew dough.
11. Now, it's time to prepare the sugar syrup for the cashew dough. Heat a non-stick pan with 1/2 cup of sugar and 1/4 cup of water.
12. Bring it to a boil. There is no need for 1 or 2 string consistency.
13. Just the syrup needs to boil with big bubbles and that's the point to add the cashew powder.
14. Add the cashew powder and mix it along with a tsp of cardamom powder and a tbsp of clarified butter/ghee.
15. Grease a sheet of parchment paper with ghee/clarified butter.
16. Once the cashew dough starts to gather as a single mass in the pan, switch off the flame.
17. Transfer the prepared cashew dough to the parchment paper.
18. Wait until the dough cools enough to handle it. Then knead it for a minute to form a soft dough.
19. Divide the cashew dough into two equal portions.
20. Using a rolling pin, roll over the cashew dough by covering it with the parchment paper. Make a thin flat shape out of it.
Tip: You need to react very quickly here in handling the cashew dough, as it might harden quicker and it becomes difficult to roll the cashew dough unlike the pistachio dough. If it becomes harder to handle, you can start all over again by adding hot water to the cashew dough and knead it again, until it becomes soft.
21. Now, carefully place one of the pistachio logs at one end of the rolled over cashew dough.
22. Using the parchment paper, start rolling the cashew dough so that it covers the pistachio log completely.
23. All through the rolling process, you can use the parchment paper altogether as it gives a smooth texture to the roll as compared to doing it with our palms.
24. So finally, the rolled over dough looks something like a thick log.
25. You can further thin down a bit by rolling it again, if you want otherwise you can easily skip this step.
26. Start cutting the cashew pistachio roll measuring 2 inch in length.
27. Using the first roll, measure and cut the remaining part of the cashew pistachio log. This step ensures all of the kaju pista rolls are of the same size and looks perfect!
28. Repeat the steps for the remaining cashew dough and the other pistachio log.
29.
30. The colorful and amazing cashew pistachio /kaju pista roll is ready to decorate your kitchen and satisfy your taste buds.
31. I'm just amazed at the effort that went into making this kaju pista roll. This is my first try and it came out pretty good.
First of all, raw pistachios are powdered well and mixed with a green food color (optional), powdered sugar, milk powder and few tbsps of milk. Thereby mixing all of the ingredients together to form the pistachio dough. Then form thin logs out of the pista dough. Now that, the pista logs (thin cylindrical shaped dough) are ready.
For the cashew dough, We need to prepare sugar syrup at the right consistency and add cashew powder to it along with a drizzle of ghee and a pinch of cardamom powder. The resulting cashew sugar syrup dough is cooked on low flame until the dough releases oil. Immediately, the cashew dough is placed on a greased parchment paper and kneaded well for about a minute to form a soft dough. Then the cashew dough is rolled over using a rolling pin and a thin flat oval shape is formed out of it. Place the pista dough onto the thin cashew dough and roll it over to form the delicious and colorful kaju pista rolls.
Let's look at the ingredient details and the step by step pictures with description.
Ingredients:
cashew dough:
1 cup powdered cashews
1/2 cup sugar
1/4 cup water
1 tsp cardamom powder
2 tbsp ghee/clarified butter
pistachios dough:
3/4 cup pistachios, powdered
1/4 cup of powdered sugar
2 tbsp milk powder
2 tbsp milk
2 drops of pinch of greeen food color, optional
A sheet of parchment paper
How to make kaju pista roll:
1. Make sure the cashew powder is sieved enough to remove the coarse particles.
The cashew powder should be fine enough so that the rolling process would be smooth and easy.
3. It is totally okay to have few coarse particles here and there in the pistachios because we are gonna just make a cylindrical shape out of it and not gonna flatten it.
4. First step is to make the pistachio dough - in a bowl, add together pistachio powder, sugar powder, green food color, milk powder.
5. Mix the pistachio powder along with other ingredients thoroughly.
6. Then add milk little by little and knead it to a dough.
7. The green food color infuses well into the dough when we add milk to the pistachio mixture.
8. Knead the pista dough for a minute to make it further smooth.
9. Make two equal portions of the dough.
10. Roll each of the portion into a log as shown below, using your palm. Keep it aside.
Tip: You can cover it with a damp cloth or a lid or even with a parchment paper, as it should not dry out while we prepare the cashew dough.
11. Now, it's time to prepare the sugar syrup for the cashew dough. Heat a non-stick pan with 1/2 cup of sugar and 1/4 cup of water.
12. Bring it to a boil. There is no need for 1 or 2 string consistency.
13. Just the syrup needs to boil with big bubbles and that's the point to add the cashew powder.
14. Add the cashew powder and mix it along with a tsp of cardamom powder and a tbsp of clarified butter/ghee.
15. Grease a sheet of parchment paper with ghee/clarified butter.
16. Once the cashew dough starts to gather as a single mass in the pan, switch off the flame.
17. Transfer the prepared cashew dough to the parchment paper.
18. Wait until the dough cools enough to handle it. Then knead it for a minute to form a soft dough.
19. Divide the cashew dough into two equal portions.
20. Using a rolling pin, roll over the cashew dough by covering it with the parchment paper. Make a thin flat shape out of it.
Tip: You need to react very quickly here in handling the cashew dough, as it might harden quicker and it becomes difficult to roll the cashew dough unlike the pistachio dough. If it becomes harder to handle, you can start all over again by adding hot water to the cashew dough and knead it again, until it becomes soft.
21. Now, carefully place one of the pistachio logs at one end of the rolled over cashew dough.
22. Using the parchment paper, start rolling the cashew dough so that it covers the pistachio log completely.
23. All through the rolling process, you can use the parchment paper altogether as it gives a smooth texture to the roll as compared to doing it with our palms.
24. So finally, the rolled over dough looks something like a thick log.
25. You can further thin down a bit by rolling it again, if you want otherwise you can easily skip this step.
26. Start cutting the cashew pistachio roll measuring 2 inch in length.
27. Using the first roll, measure and cut the remaining part of the cashew pistachio log. This step ensures all of the kaju pista rolls are of the same size and looks perfect!
28. Repeat the steps for the remaining cashew dough and the other pistachio log.
29.
30. The colorful and amazing cashew pistachio /kaju pista roll is ready to decorate your kitchen and satisfy your taste buds.
31. I'm just amazed at the effort that went into making this kaju pista roll. This is my first try and it came out pretty good.