Namaste and welcome to Papa Mummy Kitchen.
In today’s post we’re sharing the recipe for Kaju Pista roll (or Cashew-Pistachios roll) – an Indian dessert that tastes even better than it looks! It is typically prepared during Diwali (the Indian festival of lights).
This dessert has white outer covering made of Cashewnuts and a green inner filling of Pistachios which gives it a beautiful appearance.
Typically, the two layers of this dessert are prepared by separately soaking Pistachios and Cashewnuts in water for hours together. The soaked nuts are then separately ground into a smooth paste and then heated with sugar to prepare smooth dough. This is the traditional process of preparing this recipe and it has two major drawbacks
- the traditional recipe is quite time consuming
- As a result of heating the soaked nuts along with sugar, some amount of their flavor is lost. As a result it’s not as tasty as you’d want it to be.
So, in today’s post we’re sharing a simple recipe for this dish where you’d not need to even turn on the stove/gas. The recipe also takes much less time to prepare.
So, let’s get started!
Kaju Pista Roll | काजू - पिस्ता रोल
- 1 cup Cashewnuts (काजू - १ कप)
- 1 cup Milk powder (मिल्क पाउडर – १/२ + १/२ कप)
- 1.5 cup Sugar (powdered) (चीनी (पीसी हुई) – १ + १/२ कप)
- 1.5 tbsp Desi Ghee (देशी घी - १ चम्मच + १ छोटा चम्मच)
- to knead Milk (boiled) (दूध (उबला हुआ) - गूंधने के अनुसार)
- 1 cup Pistachios (पिस्ता - १ कप)
- 1 pinch Food color (Green) (फ़ूड कलर (हरा) - १ चुटकी)
- Detailed instructions for preparing Kaju Pista Roll is given in the video below.
- The amount of Milk that is added while preparing the dough for Kaju Pista roll is essentially what defines if the roll will be brittle or firm or soggy. The difference in the amount of Milk that causes the roll to be too hard or too soggy is very less. So if, by mistake, you add 1 table spoon of extra Milk to the dough, you might endup with extremely soggy kaju pista roll. We therefore suggest that you add milk to the dough incrementally in very small quantities i.e. tea spoons.
- The dough that you knead for this recipe must be on the harder side. As a benchmark, you may try to keep the dough just as firm as the one that you knead while preparing a regular Puri.
- If while rolling the dough, you observe major cracks forming at the edge of the rolled dough - it basically means that your dough is too hard. In such a scenario, we suggest that, teaspoon-by-teaspoon, you add Milk to the dough to make it softer.