Pistachio Cashew Roll Recipe – Authentic Indian Sweet with Silver Vark

Last Updated on 2 months by Neha Deshmukh

Pistachio Cashew Roll Recipe – Authentic Indian Sweet with Silver Vark

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 favourite for years – Pistachio Cashew Rolls! These are seriously decadent, melt-in-your-mouth good, and surprisingly easy to make. Plus, that touch of silver vark just makes them feel extra special, doesn’t it? Let’s get started!

Why You’ll Love This Recipe

These Pistachio Cashew Rolls are a delightful blend of textures and flavours. The vibrant green pistachio layer complements the rich, nutty cashew beautifully. They’re perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day. Honestly, I first made these for Diwali and they were gone in a flash!

Ingredients

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

• ?? cup Pistachios powder (approx. 75g)
• ?? cup Powdered sugar (approx. 120g)
• 3 drops Green food colour
• 1 tbsp Milk powder (approx. 8g)
• 3 tbsp Water (approx. 45ml)
• 1 cup Cashew powder (approx. 150g)
• ?? cup Sugar (approx. 200g)
• ?? cup Water (approx. 240ml)
• 1/8 tsp Cardamom powder (approx. 0.5g)
• 1 tsp Ghee (approx. 5ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Pistachio Powder: Quality and Fineness

Using good quality pistachios is key. The finer the powder, the smoother your dough will be. You can grind your own pistachios at home, or buy pre-made powder.

Cashew Powder: Achieving the Right Texture

Similar to pistachios, a fine cashew powder is ideal. If your powder feels a little grainy, you can pulse it in a food processor for a few seconds.

Sugar: Type and Impact on Syrup Consistency

I prefer using regular granulated sugar for the syrup. The type of sugar can affect how quickly the syrup reaches one-string consistency, so keep a close eye on it!

Green Food Colour: Natural Alternatives & Shades

Gel food colour works best for a vibrant green. If you prefer natural alternatives, spinach powder can give a subtle green hue, though the colour won’t be as bright.

Cardamom Powder: Freshness and Aroma

Freshly ground cardamom powder has the most intense flavour. If you’re using store-bought, make sure it’s relatively recent.

Ghee: Clarified Butter – Regional Variations & Substitutes

Ghee adds a lovely richness. If you don’t have ghee, you can substitute with unsalted butter, but ghee really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Pistachio Dough: In a bowl, combine the pistachio powder, powdered sugar, green food colour, milk powder, and water. Mix well until a non-sticky dough forms. Set aside.
2. Prepare the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil and cook until you reach one-string consistency. (More on that in the FAQs!).
3. Create the Cashew Dough: Mix the cashew powder into the hot sugar syrup. Add the cardamom powder and ghee. Cook, stirring constantly, until the mixture forms a dough that starts to come away from the sides of the pan.
4. Knead the Cashew Dough: Transfer the warm cashew dough onto a sheet of butter paper. Gently knead it while it’s still warm – this makes it much easier to work with. Roll it out into a thin, even sheet, about ¼ inch thick.
5. Assemble the Roll: Shape the pistachio dough into a long cylinder. Carefully wrap the cashew sheet around the pistachio cylinder, ensuring it’s fully covered. Gently roll the wrapped log to create a smooth, even surface.
6. Cut and Garnish: Cut the roll into 2-inch pieces. Garnish each piece with a small square of silver vark before serving.

Expert Tips

A few little things that will take your rolls to the next level:

Achieving the Perfect Dough Consistency

The doughs should be pliable and non-sticky. If they’re too sticky, add a little more powdered sugar (for the pistachio dough) or cook the cashew dough for a bit longer.

Rolling Techniques for Thin Sheets

Using butter paper is a lifesaver when rolling out the cashew dough! It prevents sticking and makes it much easier to handle.

Working with Warm Cashew Dough

Kneading the cashew dough while it’s warm is crucial. It makes it much more pliable and easier to roll out.

Applying Silver Vark – Tips & Tricks

Silver vark is very delicate. Use clean, dry hands and gently press it onto the rolls.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Substitute the ghee with a vegan butter alternative. Ensure your sugar is vegan-friendly (some are processed with bone char).

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your milk powder is certified gluten-free if you’re particularly sensitive.

Spice Level Adjustment (Cardamom)

My grandmother always added a tiny pinch of nutmeg along with the cardamom. Feel free to experiment!

Festival Adaptations (Holi, Diwali)

For Holi, you could use natural food colours to create a rainbow of rolls! For Diwali, a sprinkle of chopped nuts adds a festive touch.

Serving Suggestions

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

Storage Instructions

Store the Pistachio Cashew 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

Let’s answer some common questions:

What is the shelf life of Pistachio Cashew Rolls?
They’re best enjoyed fresh, but will stay good for 3-4 days at room temperature, or up to a week 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 an airtight container.

What can I substitute for silver vark?
Chopped pistachios or almonds make a lovely garnish if you prefer not to use silver vark.

How do I achieve one-string consistency for the sugar syrup?
Take a small drop of the syrup between your thumb and forefinger. If it forms a single, sticky string, it’s ready!

Is it possible to use almond powder instead of cashew powder?
Absolutely! Almond powder will give a slightly different flavour, but it will still be delicious.

Enjoy making these Pistachio Cashew Rolls! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!