• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Deepavali Recipes

    Kaju Pista Roll | Cashew Pistachio Rolls

    Published: Oct 27, 2021 by Ramya · Leave a Comment

    73 shares
    • Facebook1
    • Twitter
    Jump to Recipe Print Recipe

    Delectable & delicious Kaju Pista Roll recipe with detailed step by step pictures. Make halwai style Kaju Pista Rolls recipe at home – perfect for Deepavali or any celebration!

    How to make Kaju Pista Roll Recipe

    Kaju Pista Roll is a decadent and very addictive sweet recipe made with cashews and pistachios. Making this halwai style recipe right at home for Deepavali festival or any celebration is not very difficult. It is a fun project to indulge in, making two types of fudge recipes – one using cashew nuts and the other using pistachios. It basically uses three main ingredients and but the recipe is slightly elaborate to make it fail-proof.

    Kaju Pista Roll Recipe

    The cashew fudge is made using a sugar syrup which is similar to kaju katli but the pistachio fudge is a no-cook recipe. It is very easy to turn this recipe to a complete no-cook version too, to make it simpler. The exciting part of the recipe is obviously rolling pista fudge in cashew fudge but if you find it difficult, it can be made into different other shapes and forms too. Checkout the substitutions & variations section for more details.

    Jump to:
    • Key Ingredients
    • Tips & Important Notes for Making Kaju Pista Roll
    • Substitutions & Variations
    • Storing & Serving Suggestions
    • Similar Recipes
    • Kaju Pista Roll Recipe with Step by Step Pictures
    • Recipe Notes
    • 📖 Recipe
    • 💬 Comments

    Key Ingredients

    Cashews and Pistachios are the key ingredients for making kaju pista roll. We use raw kaju and pista, in powdered form to make the fudge recipes.

    Sugar is used as the sweetener, in powdered form for pista roll and sugar syrup form for cashew roll.

    For full list of ingredients and exact measurements, check the recipe below.

    Fail-proof Kaju Pista Roll Recipe

    Tips & Important Notes for Making Kaju Pista Roll

    Making kaju pista rolls at home is slightly time-consuming and the recipe is long. This is not a beginner-friendly recipe although there are just three ingredients. The recipe is elaborate to account for the finer details and to make it fail-proof. Checkout the below tips and notes before trying the recipe.

    We use raw cashews and pistachios to make the fudge recipes. Both cashews & pistachios should be ground to a fine powder, but in regular intervals so as to avoid turning the nuts into butter. When ground continuously for longer duration, cashews & pistachios release oil and we do not want that.

    For cashew roll, we need to make sugar syrup and it needs to be less than one string consistency. As soon as the sugar turns sticky and forms a very thin line when touched between fingers, add the cashew powder.

    The consistency of the cashew fudge needs to be leaving the sides of the pan but also softer than kaju katli. This makes it pliable and be rolled with the pistachio fudge. Otherwise, it will be difficult to roll it smooth without any cracks.

    Cashew roll dough should be worked on while it is hot/warm and rolled with the pista roll so that it is smooth.

    If the cashew dough is too tight after cooling down, it cannot be used to make the roll as it shows that the sugar syrup consistency was not correct. You will have two options – add ¼ cup of hot water, break all lumps and cook again to the right consistency – this is not easy but doable. The other option is to make it into a burfi by placing pista fudge on top, cut into desired shapes.

    If the cashew dough is too sticky/runny, the easiest fix is to add some cashew powder & knead until the dough the firm enough to be rolled.

    Pistachio fudge is a no-cook recipe and a tablespoon of water/milk is used to bind it together. Do not add more liquid as it turns the fudge runny and not easily rollable.

    Using a parchment paper to roll the cashew fudge and also to form the roll so that it is easier to handle and is non-sticky.

    Greasing the rolling pin, hands with ghee makes it easier to make the rolls.

    Homemade Kaju Pista Roll Recipe

    Substitutions & Variations

    To make no-cook version of Kaju Pista Roll, follow the same approach as the pista fudge – there will not be much of taste difference although cooked cashew is tastier & richer.

    If making rolls seems harder, it is easier to make this same recipe into burfi or bars. Place on sheet of rolled fudge on the other and cut into desired shape.

    Edible food color is optional – I used it as the natural pistachio color is a very dark green on powdered.

    This recipe calls for 1:2 for sugar to cashew ratio which is not very sweet at all. You can increase or decrease the sugar depending on the sweetness preference.

    How to make Kaju Pista Roll

    Storing & Serving Suggestions

    Kaju Pista Roll stays well for over 2 weeks in an airtight container in refrigerator. You can store it at room temperature too at airtight container for a week. Serve as after meal dessert or snack. This is popularly made as part of Deepavali sweets.

    Similar Recipes

    • Chocolate Burfi Recipe
      Milk Powder Burfi | Milk Powder Chocolate Burfi
    • Karachi Halwa
      Karachi Halwa | Bombay Halwa | Corn Flour Halwa
    • Quick kalakand recipe
      Kalakand | Easy Kalakand Recipe
    • Easy Kaju Katli Recipe
      Kaju Katli | Easy Kaju Katli
    How to make Kaju Pista Roll

    Kaju Pista Roll Recipe with Step by Step Pictures

    To Make Pista Roll:

    In a blender jar add ½ cup fresh pistachios and grind into a smooth powder by pulsing at regular intervals.

    Remove it onto a mixing bowl and add ¼ cup powdered sugar. Mix well.

    Add a few drops of edible green food color and mix it in.

    Add 1 tablespoon cold milk/water and start kneading the dough.

    Roll into a tight but pliable pista roll dough. If it is too sticky, grease your fingers with few drops of ghee.

    To Make Cashew Roll:

    Prepare two parchment papers to place the prepared kaju roll. Add 1 cup cashews to a blender and pulse through few times to make a smooth powder. It should not have large bits, but it should not be too fine in a paste form.

    In a nonstick pan, add ½ cup sugar and ¼ cup water.

    Heat on medium flame until the sugar is melted and there are bubbles at the bottom of the pan. When you touch the syrup between your index and thumb fingers, it should be sticky and form a very thin string that doesn’t hold shape.

    Reduce the flame to low and quickly added the prepared cashew powder.

    Mix well quickly without any lumps. The mixture will begin to thicken. Add ½ teaspoon ghee.

    Keep stirring on low flame as the mixture begins to bubble.

    Continuously stir the mixture, scraping from the edges. In about 5-6 mins, it will come together.

    When it just begins to leave the pan remove from heat. It will not be too solid and look runny.

    Quickly transfer the mixture onto the parchment paper and add another ½ teaspoon of ghee on top.

    In about 5 mins, the mixture becomes warm enough to handle. Carefully fold it in multiple times to make a smooth ball of kaju dough.

    When the mixture is still warm, place the smoothened kaju mixture between two parchment papers and roll it gently into a circle of about 2mm in thickness. Cut the rolled kaju dough in half and carefully separate each part.

    To Make Kaju Pista Roll:

    Divide the pista dough into two parts and roll each part into a log of desired thickness (do not make it too thin)

    Place the prepared pista roll on top of rolled kaju dough.

    Start rolling it tightly, with the help of the parchment paper if necessary.

    Using greased fingers roll the prepared log to get to even thickness.

    Cut off the edges and cut the prepared log into small sized pieces.

    Place silver vark on top if using.

    Once cooled down, kaju pista roll becomes hard and non-sticky. Store in an air tight container at room temperature for upto a week and in fridge for longer shelf life.

    Kaju Pista Roll Recipe

    Recipe Notes

    • Pay attention to the sugar syrup consistency. It should not even be one string consistency, but right before it to add cashew powder. If you overcook the sugar syrup, the mixture becomes hard to roll & slice.
    • Don’t roll the kaju dough too thick or else, it forms a thick outer layer in the roll.
    • When the cashew fudge is hot, don’t try to knead or roll it as it can really burn your fingers. Wait until it is warm enough to handle to knead and roll.
    • Use ghee as necessary to grease if the mixtures get sticky.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    📖 Recipe

    Kaju Pista Roll Recipe

    Kaju Pista Roll | Cashew Pistachio Rolls

    Ramya
    Delectable & delicious Kaju Pista Roll recipe with detailed step by step pictures. Make halwai style Kaju Pista Rolls recipe at home – perfect for Deepavali or any celebration!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Sweets
    Cuisine Indian
    Servings 20 rolls

    Equipment

    • Non-stick Pan
    • Parchment Paper
    • Blender
    • Rolling Pin

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Cashew Roll

    • 1 cup Whole Cashews/Kaju
    • ½ cup Sugar
    • ¼ cup Water
    • 1 teaspoon Ghee
    • Silver Vark/Edible Silver Foil optional

    For Pistachio Roll

    • ½ cup Whole Pistachios
    • ¼ cup Powdered Sugar
    • 1 tablespoon Milk
    • Few Drops of Edible Green Food Color
    Prevent your screen from going dark

    Instructions
     

    To Make Pista Roll

    • In a blender jar add ½ cup fresh pistachios and grind into a smooth powder by pulsing at regular intervals.
    • Remove it onto a mixing bowl and add ¼ cup powdered sugar. Mix well.
    • Add a few drops of edible green food color and mix it in.
    • Add 1 tablespoon cold milk/water and start kneading the dough.
    • Roll into a tight but pliable pista roll dough. If it is too sticky, grease your fingers with few drops of ghee.

    To Make Cashew Roll

    • Prepare two parchment papers to place the prepared kaju roll. Add 1 cup cashews to a blender and pulse through few times to make a smooth powder. It should not have large bits, but it should not be too fine in a paste form.
    • In a nonstick pan, add ½ cup sugar and ¼ cup water.
    • Heat on medium flame until the sugar is melted and there are bubbles at the bottom of the pan. When you touch the syrup between your index and thumb fingers, it should be sticky and form a very thin string that doesn’t hold shape.
    • Reduce the flame to low and quickly added the prepared cashew powder.
    • Mix well quickly without any lumps. The mixture will begin to thicken. Add ½ teaspoon ghee.
    • Keep stirring on low flame as the mixture begins to bubble.
    • Continuously stir the mixture, scraping from the edges. In about 5-6 mins, it will come together.
    • When it just begins to leave the pan remove from heat. It will not be too solid and look runny.
    • Quickly transfer the mixture onto the parchment paper and add another ½ teaspoon of ghee on top.
    • In about 5 mins, the mixture becomes warm enough to handle. Carefully fold it in multiple times to make a smooth ball of kaju dough.
    • When the mixture is still warm, place the smoothened kaju mixture between two parchment papers and roll it gently into a circle of about 2mm in thickness. Cut the rolled kaju dough in half and carefully separate each part.

    To Make Kaju Pista Roll

    • Divide the pista dough into two parts and roll each part into a log of desired thickness (do not make it too thin)
    • Place the prepared pista roll on top of rolled kaju dough.
    • Start rolling it tightly, with the help of the parchment paper if necessary.
    • Using greased fingers roll the prepared log to get to even thickness.
    • Cut off the edges and cut the prepared log into small sized pieces.
    • Place silver vark on top if using.
    • Once cooled down, kaju pista roll becomes hard and non-sticky. Store in an air tight container at room temperature for upto a week and in fridge for longer shelf life.
      Kaju Pista Roll Recipe

    Notes

    • Pay attention to the sugar syrup consistency. It should not even be one string consistency, but right before it to add cashew powder. If you overcook the sugar syrup, the mixture becomes hard to roll & slice.
    • Don’t roll the kaju dough too thick or else, it forms a thick outer layer in the roll.
    • When the cashew fudge is hot, don’t try to knead or roll it as it can really burn your fingers. Wait until it is warm enough to handle to knead and roll.
    • Use ghee as necessary to grease if the mixtures get sticky.
    Keyword Sweets
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Deepavali Recipes

    • Bread Rasmalai Recipe
      Bread Rasmalai
    • Nankhatai Recipe
      Nankhatai | Ghee Biscuit | Easy Indian Biscuit Recipe
    • Corn Flakes Mixture Recipe
      Corn Flakes Mixture | Easy Corn Flakes Chivda
    • Coconut Ladoo Recipe
      Coconut Ladoo | Coconut Laddu with Condensed Milk

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →

    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake
    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut
    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry
    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe
    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice
    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    73 shares
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.