Pistachio Cashew Roll Recipe – Authentic Indian Sweet with Rosewater

Last Updated on 4 months by Neha Deshmukh

Pistachio Cashew Roll Recipe – Authentic Indian Sweet with Rosewater

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 – Pistachio Cashew Rolls! These aren’t just delicious; they’re surprisingly satisfying to make, and the delicate rosewater flavor just elevates everything. Trust me, once you try these, you’ll be hooked.

Why You’ll Love This Recipe

These rolls are a delightful blend of textures and flavors. The creamy cashew filling, the slightly nutty pistachio exterior, and that hint of rose… it’s a little slice of heaven! They’re perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day. Plus, they look so elegant, they’re guaranteed to impress.

Ingredients

Here’s what you’ll need to create these beauties:

• 2 cups cashew nuts
• ½ cup pistachios
• 1 cup powdered sugar (icing sugar)
• ½ teaspoon cardamom powder
• 2 tablespoons milk
• 1 teaspoon ghee (clarified butter)
• ¼ teaspoon rose water

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

Cashew Nuts: Quality and Roasting

Using good quality cashew nuts is key. Look for ones that are plump and pale. Roasting them lightly (around 150°C / 300°F for 8-10 minutes) really brings out their flavor. It’s optional, but I highly recommend it!

Pistachios: Choosing and Preparing

For the pistachios, you want vibrant green ones. I usually buy shelled pistachios to save time, but if you have unshelled, that’s fine too. Just make sure they’re fresh.

Cardamom Powder: Freshness and Aroma

Cardamom is everything in Indian sweets. Freshly ground cardamom powder is best – the aroma is incredible! If you’re using store-bought, make sure it’s relatively recent.

Ghee: Clarified Butter – Types and Substitutions

Ghee adds a wonderful richness. You can use homemade or store-bought. If you don’t have ghee, you can substitute with equal parts melted butter, but the flavor won’t be quite the same.

Rose Water: Authenticity and Flavor Profile

Rose water is what gives these rolls their signature fragrance. A little goes a long way, so don’t overdo it! Look for pure rose water, not rose flavoring.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the pistachios into a fine powder. This is easiest in a food processor. Set aside.
2. In a bowl, combine the pistachio powder with ¼ cup of the powdered sugar and the cardamom powder. Add the milk and mix well to form a soft, pliable dough. Divide the dough into two equal portions and shape each into a log. Pop these in the fridge to chill.
3. Now, blend the cashew nuts into a smooth powder. This might take a little patience, but keep going until it’s really smooth.
4. In a heavy-bottomed pan, cook the cashew powder with the remaining powdered sugar and ¼ cup of water. Stir constantly over medium heat until the mixture thickens and reaches a one-string consistency (more on that in the FAQs!).
5. Remove from heat and immediately add the ghee and rose water. Stir vigorously until everything is well combined and the mixture is smooth and glossy.
6. Let the cashew mixture cool slightly. Then, take one of the pistachio logs and roll it out into a thin circle, about 6-8 inches in diameter.
7. Spread a layer of the cashew mixture over the pistachio circle, leaving a small border around the edge.
8. Carefully roll the pistachio circle tightly into a cylinder, starting from one edge. Repeat with the remaining pistachio log and cashew mixture.
9. Chill the rolls in the refrigerator for at least 30 minutes to firm up.
10. Finally, slice the rolls into 1.5-inch pieces. Garnish with a tiny bit of silver leaf (varak) and a few chopped pistachios.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Syrup Consistency

The one-string consistency is crucial. To check, take a small drop of the syrup between your thumb and forefinger. If it forms a single string when you pull them apart, it’s ready!

Rolling Techniques for Neat Cylinders

A silicone baking mat helps prevent the dough from sticking. Roll gently and evenly to get a nice, tight cylinder.

Working with the Dough – Preventing Stickiness

If the dough is too sticky, lightly grease your hands with ghee.

Ghee Temperature for Optimal Texture

Adding the ghee while the cashew mixture is still warm helps it incorporate smoothly and gives the rolls a lovely texture.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with coconut oil.
• Gluten-Free Suitability: This recipe is naturally gluten-free!
• Spice Level Adjustment (Cardamom): If you love cardamom, feel free to add a little more. My grandmother always used a full teaspoon!
• Festival Adaptations (Holi, Diwali): These are perfect for gifting during festivals. You can package them in pretty little boxes.

Serving Suggestions

These rolls are best enjoyed with a cup of chai or a glass of cold milk. They also make a lovely addition to a dessert platter.

Storage Instructions

Store the rolls in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.

FAQs

Let’s answer some common questions:

What is the shelf life of these rolls?

They’re best enjoyed within a week when stored in the fridge.

Can I make these rolls ahead of time?

Yes! You can make the rolls a day or two in advance and store them in the refrigerator.

What can I substitute for ghee?

Melted butter works in a pinch, but ghee provides a more authentic flavor. Coconut oil is a great vegan alternative.

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 string when you pull them apart, it’s ready.

Where can I find good quality rose water?

Look for pure rose water at Indian grocery stores or online.