Kaju Pista Roll Recipe: Kaju Pista rolls are Indian desserts or sweets that are scrumptious and flavorful. This is one of those sumptuous and gilded Indian sweets that are the showpieces at every sweet shop (mithai-walla) and restaurant. And why not, everyone is drawn to these enticing-looking rolls.
This traditional Indian sweet, like Kaju Katli, never gets old or loses its appeal. And who doesn’t enjoy sweet, delicate, and delectable nut-based lavish mithai? Yes, this sweet has the ability to jazz up and embellish any festival or celebration.
Essentially, an Indian dessert made with powdered cashew powder and pistachio powder. It is an Indian sweet delicacy made especially for festival seasons such as Diwali and Navratri.
Kaju means cashews in Hindi, and pista means pistachios. A cylindrical-shaped Indian mithai recipe made with powdered cashews and pistachios. In comparison to other Indian sweet recipes, the kaju pista roll recipe is thought to be less sugary. However, kaju roll will not disappoint in terms of flavour and richness.
A delicious cashew and pistachio fudge recipe is kaju pista roll. I have a sweet tooth and can’t seem to get enough of them. I don’t pass up any opportunity to experiment with Indian dessert recipes at home. This kaju pista roll is ideal for Ganesh Chaturthi, Rakshabandhan, and Diwali. These elongated cashew rolls look delectable.
The recipe is simple, but it requires a little more time. The homemade kaju pista roll is delectable. This recipe can also be referred to as a “no fail recipe.” I love making these restaurant-style kaju pista rolls at home. I won’t say this dessert is low in calories, but we can have it on occasion or on a cheat day.
This dish is outstandingly delicious cashew and pistachio fudge shaped into rolls, bursting with a nutty texture and sweet aromatic flavours. These rolls are ideal for nut lovers and anyone with a sweet tooth.
These silky, velvety, smooth, melt-in-your-mouth nut rolls not only look fantastic, but they also taste fantastic. The recipe is simple and easy to make, and it doesn’t take long. The homemade version of Kaju Pista roll is worth trying, and I can assure you that once you’ve tried it, you’ll never want to buy Kaju Pista Rolls from a store again.
Mithai or sweets are an essential part of Indian culture and traditions, and this Kaju Pista Roll or Cashew Pistachio Roll, like many other authentic Indian sweets, is typically made during festivals such as Diwali or Holi, as well as special occasions such as weddings and parties. This is also a popular festival gift for friends and family during festivals.
In addition, I’d like to share some do’s and don’ts of the kaju pista roll recipe. First, once the sugar has reached the one string consistency, remove it from the heat immediately. Continue not to stir or heat the sugar syrup. Second, I’ve added green food colouring to the pistachio powder. If you do not want to use food colors, you can skip this step.
Also, remember to knead the cashew paste after transferring it from the pan to the rolling surface. While kneading, the dough should release its oil. Finally, if you are unable to roll the cashew paste, reheat the dough with 2 tablespoons of water. and you should have a smooth dough.
You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Ras Malai Recipe, Chhena Rasgulla Recipe, Peda Recipe, Chocolate Barfi Recipe, Jalebi Recipe and So on.
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Kaju Pista Roll Recipe Card:
Kaju Pista Roll Recipe
For The Pistachio Dough:
- 3/4 cup pistachios / pista (powdered)
- 1/4 cup sugar (powdered)
- 3 drops of green food colour (optional)
- 1 tbsp milk powder
- 3 tbsp water (or as required to prepare dough)
For The Kaju dough:
- 1 cup cashew (powdered)
- 1/2 cup sugar
- 1/4 cup water
- 1/8 th tsp cardamom powder / elaichi powder
- 1 tsp ghee / clarified butter
- ▢silver vark / saffron – optional
Recipe For Pistachio Dough:
- First, place the pistachio powder in a large mixing bowl. Make sure the ground pistachio powder is sieved. ensuring that no pistas pieces are left out
- Moreover, add powdered sugar.
- Mix in the green food colouring as well.
- Now, gradually add water and knead. The dough will be somewhat sticky. Don't be concerned.
- Add the milk powder and knead the dough until it is not sticky. and avoid over-kneading as pistachios will begin to release oil.
- Finally, if necessary, add more milk powder. Set aside.
Recipe For Sugar Syrup:
- First, combine 1/2 cup sugar and 1/4 cup water in a nonstick pan.
- Also, keep the flame low and the stirring going to form the syrup.
- Moreover, stir the sugar syrup until it reaches a string consistency. If you continue to boil the sugar syrup, the kaju roll will become hard and brittle.
Recipe For Kaju Dough:
- First, combine cashew powder and sugar syrup. Make sure the ground cashew powder is sieved. ensuring that no cashew pieces are left out
- Remember to keep the flame low at all times and to give the mixture a good mix.
- Continue to mix until the cardamom powder / saffron begins to release from the pan.
- Add a tsp of ghee once the cashew paste has turned to dough and has left the pan.
- Continue to mix until the ghee has completely melted and the cashew dough has formed and is leaving the pan.
- Turn off the stove. and smear ghee on the butter paper Place the cashew dough on a sheet of butter paper.
- Moreover, grease your hands with a little ghee and knead for 30 seconds. Take care because the dough will be extremely hot. Try to knead when the dough is warm; otherwise, it will be difficult. and avoid over-kneading as cashews will begin to release oil.
- Cover with butter paper once the dough is smooth. Take a plate and press it to create a uniform layer.
- Finally, lightly thicken the dough with a rolling pin.
Recipe For Kaju Pista Roll:
- To begin, cut the rolled cashew dough in half.
- Roll out the prepared pistachio dough into a long cylinder. Keep track of the cashews on the cashew sheet.
- then gradually begin to wrap the cashew sheet and roll around the pistachio roll.
- If it's too long, cut it in half.
- Then, slowly roll the kaju pista roll to create a smooth and uniform cylinder.
- Cut the roll into 2 inch lengths.
- Finally, serve the kaju pista roll with silver vark if desired.
- To begin, finely powder the cashews and pistachios and sieve thoroughly.
- Furthermore, don’t be concerned if your cashew dough becomes hard. Add some water and heat until it forms a dough.
- Also, if your cashews and pistachios are moist rather than dry, dry roast them.
- Most importantly, use a nonstick pan for quick and easy kaju rolls.
- The entire cashew burfi must be cooked on a low flame.
- Finally, instead of butter paper, you can use a plastic sheet or grease the plate.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
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