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!
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.
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.