Kaju Pista Roll
Kaju Pista Roll is a delicious two tone fudge of cashew nut and pistachio fudge.This has the natural richness of nuts and is mildly sweet .
Equipment
- mixing bowl
- heavy bottom pan
- spatula
Ingredients
1 cup = 250ml
- 1 cup Cashew powder 150 gm
- 1/3 cup sugar 75 gm
- 100 ml water
- ¼ cup Pista powder
- ¼ cup almond powder
- 1 tbsp sugar powder
- 2 tsp milk
- 2 tsp ghee
- 1/4 tsp cardamom powder
- Green food colour a few drops
- Silver varq for decoration
Instructions
Make Sugar Syrup
- Firstly, combine water and sugar in a pan and place it over medium heat.
- Allow it to come to a gentle boil. Gradually it will become sticky.
- Keep checking for 1 - thread consistency. When it reaches one thread consistency, turn the flame to lowest.
- Check test: To check the syrup, drop a small amount of sugar syrup onto a plate and let it cool for a few seconds. Tilt the plate slightly — if the drop is viscous and holds its shape without running easily, the syrup is ready. OR drop a little syrup on a plate, let it cool, and check if it stretches between your fingers to form a thin thread
Mix Cashew powder with Syrup
- At this stage add the cashew nut powder and mix well.
- Continue stirring over a low flame until the mixture starts to leave the sides of the pan and gathers in the center to form a dough. You can add a teaspoon of ghee at this stage for smoothness.
- Now put off the flame and keep stirring. Set aside to cool a bit.
For Green Pista Filling
- In a separate bowl, combine pistachio powder, almond powder, powdered sugar, and a pinch of cardamom powder. Mix everything thoroughly.
- For binding add milk and a small portion of the cashew nut dough. Also add a few drops of green color.
How to shape Kaju Pista Roll
- Transfer the slightly warm cashew nut dough onto a greased work surface. Using quick hands, flatten and shape it into a rectangular sheet about ¼ inch thick.
- Next, shape the green pista dough into a cylindrical log — making sure it's the same length as the cashew nut sheet.
- Thereafter, place the pista log along one edge of the rolled-out cashew dough. Gently wrap the cashew sheet around the pista log, sealing the edges securely. Roll it lightly to smoothen its surface.
- Secure the edges of the roll and roll with light hands. For easy handling, cut the log into two smaller logs. Now work with one log at a time. Carefully roll each log to make it thinner and even.
- Optionally, you can cover the roll with edible silver varq for a festive touch.
- Finally cut each log into smaller rolls of equal size.
Video
Notes
- Use fine, dry cashew nut powder.
- Take a bit of the cashew nut dough and let it cool slightly and try to roll it into a ball. If it forms easily, the dough is ready.
- For inner green pista roll, start by adding just a teaspoon of milk and add more only if needed - the goal is to achieve a firm, pliable dough.
- You can start flattening it with a spatula, then switch to a rolling pin to roll it out evenly.
- Handle the edible silver varq carefully as it is delicate and can be messy.
- Use a sharp knife to cut even-sized rolls for a professional finish