Cashew Pistachio Rolls Recipe – Indian Sweet Delight

Last Updated on 2 months by Neha Deshmukh

Cashew Pistachio Rolls Recipe – Indian Sweet Delight

Hey everyone! If you’re looking for a sweet treat that’s both elegant and surprisingly easy to make, you have to try these Cashew Pistachio Rolls. I first made these for Diwali a few years ago, and they were a huge hit – everyone kept asking for the recipe! They’re a beautiful combination of rich cashew and vibrant pistachio, and honestly, they just melt in your mouth. Let’s get started, shall we?

Why You’ll Love This Recipe

These rolls are perfect for celebrations, gifting, or just a little self-indulgence. They’re not overly sweet, have a wonderful texture, and the colours are just so festive! Plus, they come together much quicker than you might think. If you’ve ever been intimidated by Indian sweets, this is a fantastic place to start.

Ingredients

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

• 1 cup Cashews
• 1 cup Milk Powder (unsweetened)
• 1 cup Powdered Sugar
• ?? tsp Cardamom Powder (about ½ – ¾ tsp, adjust to taste)
• 2 tbsp Ghee
• ?? cup Milk (approximately ¼ – ½ cup, adjust as needed)
• 1 cup Pistachios
• Few drops Green Food Colour
• Butter paper for rolling

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how these rolls turn out.

Cashews: Quality and Roasting Considerations

Using good quality cashews is key. They should be plump and not smell stale. Roasting them lightly (around 150°C / 300°F for 8-10 minutes) before blending can enhance their flavour, but it’s not essential.

Pistachios: Choosing and Preparing

Look for bright green pistachios. You can use shelled, unsalted pistachios. Removing the inner skin is optional, but it will give you a smoother, more vibrant green colour.

Milk Powder: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk powder will give you a richer, more decadent texture. Low-fat milk powder works too, but the rolls might be slightly drier.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma and flavour are so much more intense. If you’re using store-bought, make sure it’s relatively fresh.

Ghee: The Importance of Quality Ghee in Indian Sweets

Ghee is a cornerstone of Indian sweets. Using a good quality ghee really elevates the flavour. Look for ghee that smells fragrant and has a rich, golden colour.

Milk: Full Cream vs. Toned Milk – Which to Use?

Full cream milk will give you a richer dough. Toned milk can be used, but you might need to add a little more ghee to achieve the right consistency.

Green Food Colour: Natural Alternatives & Usage

I usually use gel food colour as it’s more concentrated. If you prefer natural alternatives, try spinach powder (though it might slightly alter the flavour) or a tiny bit of matcha powder. Start with just a drop or two of food colour – you can always add more!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the cashew dough. Blend the cashews into a really fine powder. A high-speed blender works best, but you might need to pause and scrape down the sides a few times. Sieve the powder to remove any lumps – this is important for a smooth texture.
2. In a bowl, combine the sieved cashew powder, milk powder, powdered sugar, and cardamom powder.
3. Add the ghee and milk, a little at a time, and mix until you form a soft, pliable dough. It shouldn’t be sticky, but it shouldn’t be crumbly either. Set this aside.
4. Now, repeat the blending and sieving process with the pistachios.
5. In another bowl, mix the pistachio powder with milk powder, powdered sugar, cardamom powder, and a few drops of green food colour.
6. Add ghee and milk to the pistachio mixture, just like before, and form a soft, green dough.
7. Lay out a sheet of butter paper. Roll the cashew dough into a thin rectangle (about 2-3mm thick) between two sheets of butter paper.
8. Repeat with the pistachio dough.
9. Carefully place the pistachio sheet over the cashew sheet. Gently roll them together tightly into a log.
10. Wrap the log tightly in butter paper and freeze for about 10 minutes to help it hold its shape.
11. Finally, slice the chilled log into rounds about 1cm thick and serve!

Expert Tips

• Don’t over-blend the nuts, or they’ll release their oils and become pasty.
• If the dough is too dry, add a tiny bit more milk. If it’s too sticky, add a little more milk powder.
• Rolling the dough between butter paper prevents it from sticking and makes it much easier to handle.

Variations

• My family loves to add a sprinkle of chopped nuts (cashews, pistachios, almonds) to the outside of the rolls before slicing.
• For a chocolatey twist, add a tablespoon of cocoa powder to the cashew dough. My friend Priya swears by this!
• If you want a more intense cardamom flavour, lightly sauté the cardamom pods in a dry pan for a minute before grinding them.

Vegan Adaptation

You can easily make these vegan! Substitute the ghee with a vegan butter alternative. Ensure your milk powder is plant-based (soy or oat milk powder work well).

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your milk powder doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Cardamom)

Cardamom is quite potent. Start with ½ tsp and add more to taste. If you’re not a huge fan of cardamom, you can reduce it or even omit it altogether.

Festival Adaptations (Holi, Diwali)

These rolls are perfect for any Indian festival! For Holi, you could use more vibrant food colouring. For Diwali, a sprinkle of edible silver leaf (varak) adds a touch of luxury.

Serving Suggestions

These rolls are delicious on their own with a cup of chai. You can also serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

Storage Instructions

Store the rolls in an airtight container in the refrigerator for up to a week. They also freeze well for up to a month.

FAQs

What is the best way to prevent the rolls from sticking together?

Wrapping them individually in parchment paper or storing them in a single layer with parchment paper between each roll helps a lot!

Can I make these rolls ahead of time? If so, how long can they be stored?

Yes! You can make the doughs a day in advance and store them covered in the refrigerator. The assembled rolls can be stored in the fridge for up to 3 days or frozen for a month.

What can I substitute for ghee in this recipe?

Vegan butter or coconut oil can be used as substitutes for ghee, but the flavour will be slightly different.

How do I achieve a perfectly smooth cashew and pistachio powder?

Using a high-speed blender and sieving the powder are the keys to a smooth texture. You might need to blend in batches.

Is it necessary to use food colour? What are some natural alternatives?

No, it’s not essential! You can skip the food colour altogether. Natural alternatives include spinach powder or a tiny bit of matcha powder, but they might affect the flavour.