- Grind pistachios into a fine powder using a spice grinder.
- In a bowl, combine pistachio powder, powdered sugar, and 1 tablespoon of milk powder. Gradually add milk, 1 teaspoon at a time, to form a slightly sticky dough. Grease your hands with ghee to shape the dough, then set aside.
- Grind cashews in batches to a fine powder, being careful not to over-grind to avoid releasing oils. Sieve the cashew powder for a smooth texture.
- In a pan, combine granulated sugar, water, and rose water. Bring to a boil over medium-high heat until it reaches 109-110°C (228-230°F) or a one-string consistency.
- Reduce heat to low, add cashew powder and 2 tablespoons of milk powder. Stir continuously until the mixture thickens and forms a non-sticky dough (3-5 minutes). Mix in 1 teaspoon of ghee.
- Transfer the cashew dough to parchment paper. Knead while hot, using the paper to avoid burns. Add ½ teaspoon of ghee if needed for smoothness.
- Roll the cashew dough into a thin sheet between two parchment papers. Divide into two equal parts.
- Divide the pistachio dough into two portions. Roll each into a log and place on the cashew sheet. Roll tightly, sealing the edges to form a log.
- Gently elongate each log to approximately 15 inches. Repeat with the second portion.
- Cut the logs into 1.5-2 inch pieces. Optionally, decorate with edible silver leaf (chandi ka vark). Serve or store.
- Calories:200 kcal25%
- Energy:836 kJ22%
- Protein:5 g28%
- Carbohydrates:20 mg40%
- Sugar:15 mg8%
- Salt:10 g25%
- Fat:12 g20%
Last Updated on 4 months by Neha Deshmukh
Cashew Pistachio Roll Recipe – Authentic Indian Sweet Treats
Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian mithai. Today, I’m sharing a recipe that’s been a family favorite for years – Cashew Pistachio Rolls! These are seriously decadent, melt-in-your-mouth good, and surprisingly satisfying to make. I first attempted these during Diwali, and while my first batch wasn’t perfect, the joy of sharing them with family made it all worthwhile. Let’s get started!
Why You’ll Love This Recipe
These rolls, also known as Kaju Pista Roll, are a delightful combination of rich cashew and fragrant pistachio. They’re perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day. The texture is unbelievably smooth, and the flavor is a beautiful balance of nutty, sweet, and floral. Plus, they look so elegant – they’re guaranteed to impress!
Ingredients
Here’s what you’ll need to create these little bites of heaven:
- 1 cup cashews
- ½ cup pistachios
- ¼ cup powdered sugar
- 1 tablespoon milk powder
- 2 teaspoons milk
- ½ cup granulated sugar
- ¼ cup water
- ½ teaspoon rose water
- 2 tablespoons milk powder
- 1 teaspoon ghee (clarified butter)
- ½ teaspoon ghee (for kneading)
Ingredient Notes
Let’s talk ingredients – a few little things can make a big difference!
Cashews: Quality and Sourcing
Use good quality, plump cashews. They form the base of our roll, so flavor matters! About 150g of cashews should do the trick.
Pistachios: Choosing the Best
Look for pistachios that are vibrant green and have a slightly open shell – that’s a sign of freshness. Around 75g is perfect.
Ghee: The Importance of Clarified Butter in Indian Sweets
Ghee is essential in Indian sweets. It adds a unique richness and aroma that butter just can’t replicate. Don’t skip it!
Rose Water: Regional Variations & Flavor Profile
Rose water adds a beautiful floral note. The amount can be adjusted to your preference – some regions in India use a more pronounced rose flavor.
Sugar Types: Granulated vs. Powdered Sugar – What’s the Difference?
Granulated sugar is for the syrup, and powdered sugar helps create a smooth texture in the pistachio layer. Using both is key for the right consistency.
Step-By-Step Instructions
Alright, let’s get cooking!
- Pistachio Prep: First, grind the pistachios into a fine powder using a spice grinder. Set aside.
- Pistachio Dough: In a bowl, combine the pistachio powder, powdered sugar, and 1 tablespoon of milk powder. Gradually add milk, a teaspoon at a time, to form a slightly sticky dough. Grease your hands with a little ghee – this prevents sticking – and shape the dough. Set aside.
- Cashew Prep: Now, grind the cashews in batches to a fine powder. Be careful not to over-grind, or they’ll release their oils and become pasty. Sieve the cashew powder for an extra-smooth texture.
- Sugar Syrup: In a pan, combine the granulated sugar, water, and rose water. Bring this to a boil over medium-high heat. You’re looking for a one-string consistency – more on that in the FAQs!
- Cashew Dough: Reduce the heat to low and add the cashew powder and 2 tablespoons of milk powder to the sugar syrup. Stir constantly! This is important to prevent sticking and burning. Keep stirring until the mixture thickens and forms a non-sticky dough (about 3-5 minutes). Mix in 1 teaspoon of ghee.
- Kneading the Cashew Dough: Transfer the hot cashew dough to a piece of parchment paper. Knead it while it’s still hot, using the parchment paper to protect your hands. If it’s too dry, add a tiny bit (about ¼ teaspoon) of ghee.
- Rolling the Dough: Roll the cashew dough into a thin sheet between two pieces of parchment paper. Divide it into two equal parts.
- Assembling the Rolls: Divide the pistachio dough into two portions as well. Roll each portion into a log and place it on a cashew sheet. Now, roll tightly, sealing the edges to form a log.
- Elongating & Cutting: Gently elongate each log to about 15 inches. Repeat with the second portion. Cut the logs into 1.5-2 inch pieces.
- Finishing Touches: If you’re feeling fancy, decorate with edible silver leaf (chandi ka vark). Serve immediately or store in an airtight container.
Expert Tips
A few things I’ve learned along the way…
Achieving the Perfect Sugar Consistency
The one-string consistency is crucial. Drop a tiny bit of the syrup into cold water – it should form a single, sticky string.
Preventing Cashew Paste from Becoming Oily
Grinding in batches and sieving the powder are key! Don’t over-process the cashews.
Working with Hot Dough: Safety and Technique
Parchment paper is your best friend! It protects your hands from the heat.
Rolling the Dough: Tips for Even Thickness
Using parchment paper helps prevent sticking and ensures an even roll.
Variations
- Vegan Adaptation: Substitute the ghee with a vegan butter alternative.
- Spice it Up: A pinch of cardamom powder in either the cashew or pistachio dough adds a lovely warmth. My grandmother always added a tiny bit!
- Nutty Mix: Feel free to add a tablespoon or two of finely chopped almonds or walnuts to the cashew dough for extra texture.
Festival Adaptations (Holi, Diwali, Eid)
These rolls are perfect for festivals! They’re a beautiful addition to any sweet platter. During Diwali, we always make a huge batch to share with neighbors and friends.
Serving Suggestions
Serve these rolls with a cup of chai or a glass of cold milk. They’re also lovely with a scoop of vanilla ice cream!
Storage Instructions
Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
FAQs
What is the shelf life of these rolls?
They’re best enjoyed within 5 days at room temperature, but can last up to a week in the fridge.
Can I make these rolls ahead of time?
Yes, you can make the cashew and pistachio doughs a day in advance and store them separately in the refrigerator.
What can I substitute for ghee?
While ghee is traditional, you can use unsalted butter, but the flavor won’t be quite the same. Vegan butter also works!
How do I know when the sugar syrup has reached the one-string consistency?
Drop a tiny bit of the syrup into a bowl of cold water. If it forms a single, sticky string, it’s ready.
Can I add any other nuts to this recipe?
Absolutely! Almonds, walnuts, or even a sprinkle of chopped pistachios on top would be delicious.
Enjoy making these delightful Cashew Pistachio Rolls! I hope they bring as much joy to your home as they do to mine. Happy baking!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
