Kaju Pista Roll Recipe - Cashew Pistachio Fudge

Kaju Pista Roll or Cashews Pistachios Fudge is a classic and popular Indian dessert laden with sweet and nutty flavors from cashews and pistachios.

Recipe Source Link:https://www.mygingergarlickitchen.com/kaju-pista-roll/

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RECIPE INGREDIENTS

» For Kaju Pista Rolls //

• 1 cup cashew nuts (kaju)
• ¾ cup pistachios (pista)
• ¼ cup powdered sugar or icing sugar (shakkar)
• ¼ teaspoon cardamom powder (ilaichi powder)
• 2 tablespoon milk or water
• 2 tablespoons + 2 tsp ghee (clarified butter)

» Optional Ingredients //

• Few drops of green food color
• ½ tsp of kewra water or rose water
• Edible silver leaf (chandi ka warq)
• Orange food color

RECIPE INSTRUCTIONS

» How To Powder Cashew //

1. Add cashews to a blending jar and grind for about 1 minute. Do not over grind, otherwise, the powder would start turning into a paste.
2. Next, pass it through a sieve and discard all the big chunks which are left behind after sieving.
3. This way you will get the finest powder without the big particles and this would ensure that your cashew dough would come out soft. Transfer it to a bowl, your cashew powder is ready. Keep it aside

» How To Powder Pistachios //

1. Add pistachios to a blending jar and grind for about 1 minute. Transfer it to a mixing bowl. Your pistachio powder is ready.

» How To Make Pistachio Dough //

1. For making pistachio dough, combine the pistachio powder, powdered sugar, cardamom powder, and green food in a mixing bowl. Mix everything well to combine.
2. Next, add milk and make a smooth dough. Once the pistachio dough is ready, set it aside.

» How To Make Sugar Syrup //

1. Add sugar and water in a pan boil over medium heat.
2. Keep it boiling until sugar is fully dissolved and the syrup has reached to 1-string consistency (ek taar ki chashni). To check sugar syrup consistency, pour a drop of syrup in a plate or bowl. Allow it to cool for a few seconds. Touch the syrup with the index finger and then touch your thumb and index finger together and gently pull apart. If the syrup forms a single thread that does not break, then your 1 string or 1 tread sugar syrup is ready.

» How To Make Cashew Dough //

1. Once the sugar syrup is ready, immediately switch the heat to low and add the cashew powder.
2. Cook the mixture on low heat for 3-4 or until the mixture thickens. Keep stirring continuously.
3. Add rose water and mix again.
4. Next, add 1 tablespoon ghee and mix well.
5. Turn off the heat, and transfer it to a mixing bowl.
6. Add 1 teaspoon ghee to it, and mix using a spoon.
7. Once it is slightly cool to touch, transfer it to parchment-lined rolling surface. (You can also grease the paper.)
8. Now grease your palm and start folding and kneading it to make a smooth dough. You may add some ghee while kneading the dough.

» How To Shape Kaju Pista Roll //

1. Once the cashew dough is smooth, cover it with another parchment paper, and roll using a rolling pin into a thin sheet.
2. Cut the rolled cashew sheet into two equal parts from the center to divide it into two pieces.
3. Next, divide the pistachio dough stuffing into 2 portions and roll each portion into a thin log. Similarly, roll the other portion of pistachio dough stuffing as well.
4. Now place 1 pistachio log over the cashew sheet.
5. With the help of parchment paper, start folding tight and rolling from the end until all the outer layer of the cashew sheet is rolled into a log.
6. Repeat the same with other pistachio log and cashew sheet halve.
7. Once the rolls a folded, seal the edges. Roll them more to smoothen and lengthen.
8. Decorate rolls with silver warq.
9. Cut the edges and cut both the roll into 1.5-inch long cylinder shape.
10. Top with ghee mixed orange color, and then top each roll with sliced pistachios.
11. Kaju Pista Rolls are ready. Serve them along with snacks or as a dessert along with main meals.

RECIPE NOTES

1. For storing, transfer them into an air-tight container and store these kaju pista rolls for up to 15 to 20 days in the refrigerator.
2. You need to make a fine powder of cashews, but do not powder cashews too much, or else they will turn into a paste. So keep a close eye when grinding cashews.
3. Pass the cashew powder through a sieve to make sure that there are no big pieces in the cashew powder. Straining the powder would make the powder-fine and your rolls would turn out smoother.