Cashew Pistachio Rolls Recipe – Authentic Indian Kaju Pista Roll

Last Updated on 2 months by Neha Deshmukh

Cashew Pistachio Rolls Recipe – Authentic Indian Kaju Pista Roll

Hey everyone! If you’re looking for a truly special Indian sweet that’s surprisingly easy to make, you’ve come to the right place. These Cashew Pistachio Rolls (Kaju Pista Roll) are a classic for a reason – they’re melt-in-your-mouth delicious and look absolutely stunning. I first made these for Diwali a few years ago, and they were a huge hit! They’re a little bit special, so I usually reserve them for festivals or when I really want to impress. Let’s get started, shall we?

Why You’ll Love This Recipe

These Kaju Pista Rolls aren’t just pretty; they’re packed with flavor and have a wonderful texture. The creamy cashew base perfectly complements the nutty pistachio filling. Plus, they’re not overly sweet, which is a big win in my book. They’re a delightful treat that’s sure to become a family favorite.

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 1 cup cashew nuts (kaju)
• ½ cup sugar
• ¼ cup water
• As needed ghee (clarified butter)
• 1-2 tsp milk or water (for troubleshooting)
• ½ cup pistachios (pista)
• ¼ cup powdered sugar
• Few drops cardamom essence or rose water
• As needed water (few drops)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cashew Nuts (Kaju): Quality and Roasting

Using good quality cashews is key. They should be plump and pale. Roasting them lightly (just a few minutes in a dry pan) enhances their flavor, but it’s not strictly necessary.

Pistachios (Pista): Choosing and Preparing

Look for bright green pistachios. Shelling them yourself gives the best flavor, but pre-shelled are perfectly fine for convenience.

Sugar: Types and Consistency

Granulated sugar works best here. We’re aiming for a “one-string consistency” – more on that later!

Ghee: Clarified Butter – The Heart of Indian Sweets

Ghee adds a richness and flavor that’s essential in Indian sweets. You can buy it or make your own (it’s easier than you think!).

Cardamom Essence/Rose Water: Regional Variations & Flavor Profiles

Cardamom is the more traditional choice, giving a warm, aromatic flavor. Rose water is lovely too, especially if you prefer a floral note. My grandmother always used rose water, and it brings back such lovely memories!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the cashews into a fine powder. Be careful not to over-grind, or you’ll end up with cashew butter (delicious, but not what we want here!).
2. In a kadai (or a heavy-bottomed pan), combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves.
3. Continue heating without stirring, until the syrup reaches one-string consistency. (We’ll talk about how to check that in the tips section!)
4. Add the cashew powder to the sugar syrup, stirring constantly. This part requires a little elbow grease! Keep stirring until the mixture thickens and starts to come away from the sides of the pan.
5. Transfer the mixture to a greased plate. While it’s still warm, knead it into a smooth dough using ghee-greased hands. This prevents it from sticking.
6. Now for the filling! Grind the pistachios into a powder. Mix with powdered sugar, cardamom essence (or rose water), and just a few drops of water to form a soft dough.
7. Shape the pistachio mixture into cylindrical logs.
8. Roll out the cashew dough into thin sheets. Place a pistachio log in the center of each sheet and carefully wrap the dough around it.
9. Gently roll the wrapped log to elongate and shape it. Cut into bite-sized pieces and press the ends to form neat, round rolls.
10. Let the rolls set for about an hour before serving. This allows them to firm up.

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Sugar Consistency

The “one-string consistency” is crucial. Take a small drop of the syrup between your thumb and forefinger. If it forms a single, sticky string, it’s ready.

Preventing the Cashew Mixture from Sticking

Greasing your hands with ghee is essential when kneading the cashew dough. Don’t skimp!

Rolling and Shaping Techniques

Roll the cashew dough thinly but not so thin that it tears. Gentle pressure is key when shaping the rolls.

Troubleshooting a Dry Dough

If the cashew dough is too dry, add a teaspoon of milk or water at a time, kneading until it comes together.

Ensuring a Smooth Filling

The pistachio filling should be soft and pliable. Add water very sparingly – you don’t want it to be sticky.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Adaptation

Substitute the ghee with a vegan butter alternative.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Cardamom/Rose Water)

Adjust the amount of cardamom or rose water to your liking. A little goes a long way!

Festival Adaptations (Holi, Diwali)

During Diwali, I like to add a tiny bit of silver leaf (vark) for extra sparkle. For Holi, a sprinkle of edible color can be fun!

Nut-Free Adaptation (Using Seed Butters)

While it won’t be the same, you could experiment with sunflower seed butter or tahini in place of the cashew powder, though the texture will be different.

Serving Suggestions

These rolls are perfect with a cup of chai or a glass of cold milk. They also make a beautiful addition to any festive platter.

Storage Instructions

Store the rolls in an airtight container at room temperature for up to 3-4 days. They can also be refrigerated for up to a week.

FAQs

What is the best way to grind cashews for this recipe?

A high-powered blender or food processor works best. Grind in batches to avoid overcrowding.

How do I know when the sugar syrup has reached one-string consistency?

Take a small drop of the syrup between your thumb and forefinger. If it forms a single, sticky string, it’s ready.

Can I make the cashew dough ahead of time?

Yes, you can! Store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before rolling.

What if my cashew dough is too dry or too sticky?

For a dry dough, add a teaspoon of milk or water at a time. For a sticky dough, knead in a little more cashew powder.

Is it possible to use food coloring to decorate the rolls?

Absolutely! A tiny bit of edible food coloring can add a festive touch.

How long do these rolls stay fresh?

They stay fresh at room temperature for 3-4 days, or up to a week in the refrigerator.