Kaju Pista Roll Recipe – Authentic Indian Sweet with Cashews & Pistachios

Last Updated on 5 months ago by Neha Deshmukh

Kaju Pista Roll Recipe – Authentic Indian Sweet with Cashews & Pistachios

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and a love for those melt-in-your-mouth Indian sweets. Today, I’m sharing a recipe that’s been a family favourite for years – Kaju Pista Roll! It’s a little bit of effort, but trust me, the result is so worth it. These beautiful rolls, with their vibrant green pistachio centre and delicate cashew exterior, are perfect for festivals, special occasions, or just a little self-indulgence.

Why You’ll Love This Recipe

This Kaju Pista Roll recipe isn’t just about the delicious taste. It’s about the joy of creating something beautiful and sharing it with loved ones. The combination of rich cashews and fragrant pistachios is simply divine, and the subtle sweetness is perfectly balanced. Plus, it’s a showstopper – guaranteed to impress!

Ingredients

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

• 1 cup cashew nuts
• ?? cup sugar (for kaju roll)
• ?? cup pistachio
• ?? cup sugar (for pista roll)
• 2 pinches green food colour
• 1 tsp ghee
• 1 tbsp milk (optional)

Ingredient Notes

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

Cashew Nuts: Quality and Roasting

Using good quality cashew nuts is key. They should be plump and pale. Roasting them lightly (though not essential) really enhances their flavour. I usually dry roast them for a couple of minutes until fragrant.

Pistachios: Choosing and Preparing

For the pistachios, look for bright green, slightly open shells – that’s a sign of freshness. You can use shelled pistachios to save time, but I prefer to shell them myself; it just feels more authentic!

Sugar: Types and Consistency for Syrup

Granulated sugar works best for the syrup. The key is getting to the “one-string consistency” – more on that later! It takes practice, but you’ll get the hang of it.

Ghee: The Importance of Clarified Butter

Ghee adds a wonderful richness and flavour. Don’t skip it! If you don’t have ghee, you can use unsalted butter, but ghee really is the traditional choice.

Green Food Colour: Natural Alternatives & Usage

I use gel food colour for a vibrant green. You can also use natural alternatives like spinach puree (though it might slightly alter the flavour). A little goes a long way, so start with just a pinch!

Step-By-Step Instructions

Alright, let’s get rolling (pun intended!).

1. First, bring your cashews and pistachios to room temperature. If they’ve been in the fridge, pat them dry. This helps them grind smoothly.
2. Now, grind the cashews into a coarse powder. Do the same with the pistachios – you might want to lightly roast them first for extra flavour.
3. Time for the sugar syrup! In a pan, dissolve ?? cup of sugar in water and boil it until you reach one-string consistency. This means when you take a drop between your thumb and forefinger, it should form a single string. Mix in the cashew powder to form a dough. Add a little ghee and knead well. If it’s too dry, add a tiny splash of milk.
4. Repeat the sugar syrup process with ?? cup of sugar for the pistachio dough. This time, add those pinches of green food colour while mixing.
5. Roll the cashew dough into thin sheets using butter paper. This prevents sticking! Shape the pistachio dough into long logs.
6. Place a pistachio log at the edge of a cashew sheet and roll it tightly into a spiral.
7. Trim the edges and slice into 1-inch pieces. And that’s it! Store them in an airtight container and try (if you can!) not to eat them all at once.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Sugar Syrup Consistency

This is the trickiest part! Keep a small bowl of cold water nearby. Drop a tiny bit of the syrup into the water – if it forms a ball that you can pick up, it’s ready.

Kneading the Dough for a Smooth Texture

Kneading is important! It helps bind the ingredients and creates a smooth, pliable dough. Don’t be afraid to get your hands in there.

Rolling Techniques for Thin Sheets

Using butter paper is a lifesaver. Roll gently and evenly to avoid cracking. If the dough is sticking, add a tiny bit more ghee.

Variations

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

Vegan Kaju Pista Roll

Substitute the ghee with a vegan butter alternative. It won’t have quite the same flavour, but it will still be delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free, so no changes needed!

Spice Level Variation (Cardamom & Saffron)

My grandmother always added a pinch of cardamom powder and a few strands of saffron to the cashew dough. It adds a beautiful aroma and flavour.

Festival Adaptations (Holi, Diwali)

During Diwali, I like to make mini Kaju Pista Rolls and arrange them in decorative boxes as gifts. For Holi, the vibrant green colour is perfect!

Serving Suggestions

These rolls are delicious on their own, with a cup of chai, or as part of a larger Indian sweet platter. They’re also lovely with a scoop of vanilla ice cream.

Storage Instructions

Store Kaju Pista Rolls in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage, but they might become slightly firmer.

FAQs

Got questions? I’ve got answers!

What is the shelf life of Kaju Pista Roll?

They’re best enjoyed within a week, but can last a bit longer in the fridge.

Can I make Kaju Pista Roll ahead of time?

Yes! You can make them a day or two in advance.

How do I prevent the rolls from becoming sticky?

Make sure the sugar syrup is at the correct consistency and store them in an airtight container.

What is the best way to slice the Kaju Pista Roll neatly?

Use a sharp, clean knife and wipe it with a damp cloth between each slice.

Can I use powdered sugar instead of making sugar syrup?

While you can try, the texture won’t be the same. The syrup is crucial for binding the ingredients and creating that perfect, melt-in-your-mouth consistency.