Indian Food

Kaju Pista Roll

Known as the Indian almond cookie, Kaju Pista Roll is a savory cosmetic that’s been popping up all over America. In addition to featuring gluten-free and vegan options, it also has an exotic taste with notes of cardamom and cinnamon.

The “kaju pista roll near me” is a traditional Indian dessert that is made with cashews, pistachios, almonds, cardamom, saffron and sugar.

Pista Kaju Roll is a cashew and pistachio-based Indian dessert. A layer of pistachio dough is sandwiched between two layers of creamy cashew dough in these rolls. It’s opulent and decadent!

Sarvesh’s favorite mithai is the Kaju Pista Roll. Well, given that he has a huge sweet taste and a lengthy list of favorites, I’m not sure which one is his favorite, but this is definitely one of them.

When I informed him I’d be baking kaju pista rolls for Diwali this year, he was ecstatic. This delicious seems to be tough to create, but it is not as complex as it appears.

In Hindi, kaju means cashews and pista means pistachios, hence they are cashew and pistachio sweet buns. We used to receive these gorgeous mithai boxes loaded with kaju katli and kaju pista roll around Diwali. They’d be a big hit with my family and friends. Although I’ve always been partial to the motichoor ladoo boxes!

I’ve got you covered if you’ve always wanted to create them at home.

Ingredients

This mithai seems to be complex, yet it only requires a few ingredients!

ingredients for kaju pista roll arranged on a board

Cashews: For these rolls, use unroasted, unsalted cashews.

Pistachios: We need unsalted, unroasted pistachios, exactly like cashews.

Powdered sugar (also known as icing sugar/confectioners sugar) and plain white sugar are used in this recipe for the pistachio and cashew doughs, respectively.

Milk Powder: I used milk powder in both the cashew and pistachio doughs to enhance flavor and texture. Nestle NIDO milk powder or Bob’s Red Mill milk powder are my favorites. It should be fine milk powder; don’t use the low-fat or fat-free dry milk found in many supermarkets.

Method

1- Pulverize the pistachios into a fine powder. For this, I prefer to use my spice grinder since it grinds it pretty fine.

2- Combine 1/4 cup powdered sugar and 1 tablespoon milk powder in a mixing basin. Then, a bit at a time, add milk and create a dough. I used 2 tablespoons milk in this recipe, but you could need more or less.

3- Because the dough will be sticky, lubricate your hands with ghee as you bring it together. Remove from the equation.

4- Add cashews to the same grinder. Cashews should be ground in batches (or if you have a bigger mixer, you can do it in one batch).

step by step picture collage of making kaju pista roll

5-Take care not to over-grind. If your cashew powder is sticky, you’ve gone too far and the cashews have leaked oil. If this occurs, you’ll have to start again.

6- Sieve the cashews until they are finely ground. This was done using a sifter.

7- Combine 1/2 cup granulated white sugar, 1/4 cup water, and 1/2 teaspoon rose water in a saucepan. Bring to a boil over medium-high heat. 

8- It achieves 1 string consistency after 5 to 6 minutes (thermometer reading about 109-110 C) (228-230 F). If you don’t have a kitchen thermometer, insert a drop of syrup between your thumb and index finger (carefully, since the syrup is hot) and draw the fingers apart; the syrup should create a thin thread. If you prepare Indian sweets often, I suggest investing in a kitchen thermometer since it offers reliable results and avoids guesswork.

step by step picture collage of making kaju pista roll

9- Reduce the heat to low and add the cashew powder that has been produced. Add 2 tbsp. milk powder as well.

10- Stir everything together until it’s completely combined. 1 teaspoon of ghee

11- Cook for 3 to 5 minutes on low heat, or until the dough is non-sticky and you can roll a non-sticky ball out of it. It took me 4 minutes, but it might take longer or shorter depending on the strength of the heat and the thickness of the pan, so plan ahead.

12- Remove the pan from the heat and immediately transfer the mixture to parchment paper.

step by step picture collage of making kaju pista roll

13- Knead the dough using the parchment paper; at this time, you may add 1/2 tsp ghee to make the dough smooth. We’re kneading the dough using parchment paper because it’s quite hot right now and we want to smooth it out while it’s still warm.

14- Give it a short knead once it can be handled by hand. Place another piece of parchment paper on top and roll into a thin sheet between two sheets of parchment paper using a rolling pin.

15- From the middle, divide into two sections. You must do this while the dough is still warm, so you must move fast. Divide the pistachio dough into two half as well. Take one of the pieces and roll it into a log. In one of the curled cashew sheets, place it.

16- Begin rolling it while peeling the parchment paper away from the bottom.

step by step picture collage of making kaju pista roll

17- Continue rolling until you reach the other end, then seal it.

18- Now, roll it into a thin log about 15 inches long using your hands.

19- Fill and roll the other log in the same way. If you don’t roll both logs first and then cut them, the dough will become tough to roll as it cools. To embellish, sprinkle edible silver leaves (chandi ka vark) on top.

20. Roll each log into 1.5 to 2 inch diameter rollers. Rolls of Kaju Pista are ready to eat!

step by step picture collage of making kaju pista roll

Important Reminders

This dish may go awry at any point, so keep these pointers in mind!

Don’t overgrind your cashews: If you grind your cashews too much, they will produce oil. It’s preferable to start afresh if your cashew combination is moist and has leaked oil. I ground cashews with my spice grinder since it grinds them very finely.

Sieve cashews to achieve fine powder: after you’ve powdered the cashews, sieving them using a sifter is a good idea. This will result in a silky smooth cashew coating for your rolls.

Invest on a kitchen thermometer: If you prepare Indian mithais often, a kitchen thermometer can be an useful investment. The differences between one and two string sugar syrups might be perplexing, and you could wind up spoiling your dessert. If you overheat the sugar syrup in this situation, the cashew dough will shatter and become brittle when rolled. As a consequence, using a kitchen thermometer eliminates the guesswork and produces more consistent readings. To make this dish, heat the syrup until it reaches a temperature of 109-110 degrees Celsius on a thermometer.

Knead the dough while it’s still warm, and then roll it out while it’s still warm. As soon as you remove the dough from the fire, knead it. Because it will be quite hot, you will be unable to use your hands. It’s for this reason that parchment paper is essential. Place the heated dough on top and knead it with the parchment paper until it is smooth.

Cut it in half when it’s cool enough to handle, then fill and roll. You must roll the dough right away, since it will get more difficult to roll as it cools.

stack of kaju pista toll with a candle and tealights on the side

Roll both rolls while still warm, then cut into pieces: Do not roll the first roll; instead, cut it into pieces and begin rolling the second. The second will cool down and become tough to roll by the time you cut rolls from the first. So roll them both first, then cut them into rolls.

Pay attention to the dough rather than the clock: I find that whatever time I allow the dough to cook works best for me. The length of time depends on the thickness of the pan and the heat intensity. So pay attention to the texture of the dough rather than the time. It’s finished when you can roll it into a non-sticky ball. It might take longer or shorter than the timeframe I indicated.

Add flavors: I flavored the dough with rose water, but you could also use cardamom, saffron, or kewra water.

Smooth out the dough with ghee: it’s just a teaspoon of ghee, but it helps to smooth out the dough.

Storage

These should keep in the fridge for 3 to 5 days (if they survive that long)!

Notes

  • Although I haven’t tested it, I believe this recipe can be doubled. Because there will be more cashew powder, the cooking time will be longer.
  • I intended to attempt this recipe using cashew flour (to make it simpler for anybody who can obtain it), but I couldn’t locate any in my area. If you have cashew flour on hand, use the same quantity (150 grams); I believe it would work nicely.
  • The day they were created and the day following, these rolls were at their finest. They didn’t taste as fresh after the third day, in my opinion. So, for the finest flavor, I suggest eating them within three days.

If you’ve tried this dish, please remember to give it a rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

Kaju Pista Roll

kaju pista rolls arranged on a plate with candles, diyas and flowers in the background

Manali

A classic Indian treat made with pistachios and cashews is Kaju Pista Roll! In this decadent mithai, a layer of pistachio dough is encased by a layer of creamy cashew dough!

30 minute prep time

15 minutes to prepare

45 minutes total

Dessert course

Indian cuisine

17 rolls per serving

calorie count: 112 kcal

  • Pistachios should be ground to a fine powder. For this, I prefer to use my spice grinder since it grinds it pretty fine. Make cautious not to over-grind it, since this might cause it to spew oil.

  • Add 1/4 cup powdered sugar and 1 tablespoon milk powder to a mixing bowl. Then, a bit at a time, add milk and create a dough. I used 2 tablespoons milk in this recipe, but you could need more or less. Because the dough will be sticky, lubricate your hands with ghee as you bring it together. Remove from the equation.

  • Add cashews to the same grinder. Cashews should be ground in batches (or if you have a bigger mixer, you can do it in one batch). Take care not to over-grind. If your cashew powder is sticky, you’ve gone too far and the cashews have leaked oil. If this occurs, you’ll have to start again. You want a fine cashew powder, so sieve it. This was done using a sifter. Remove from the equation.

  • 1/2 cup granulated white sugar, 1/4 cup water, and 1/2 teaspoon rose water in a saucepan Bring to a boil over medium-high heat. 

  • It achieves 1 string consistency after 5 to 6 minutes (thermometer reading about 109-110 C) (228-230 F). If you don’t have a kitchen thermometer, insert a drop of syrup between your thumb and index finger (carefully, since the syrup is hot) and draw the fingers apart; the syrup should create a thin thread. If you prepare Indian sweets often, I suggest investing in a kitchen thermometer since it offers reliable results and avoids guesswork.

  • Reduce the heat to low and add the cashew powder that has been produced. Add 2 tbsp. milk powder as well. Stir until everything is well combined. 1 teaspoon of ghee

  • Cook for 3 to 5 minutes on low heat, or until the dough is non-sticky and you can roll a non-sticky ball out of it. It took me 4 minutes, but it might take longer or shorter depending on the strength of the heat and the thickness of the pan, so plan ahead.

  • Turn off the heat and transfer the mixture to parchment paper right away. Knead the dough using the parchment paper; at this time, you may add 1/2 tsp ghee to make the dough smooth. We’re kneading the dough using parchment paper because it’s quite hot right now and we want to smooth it out while it’s still warm.

  • Give it a short knead once it can be handled by hand. Place another piece of parchment paper on top and roll into a thin sheet between two sheets of parchment paper using a rolling pin.

  • From the middle, divide into two halves. You must do this while the dough is still warm, so you must move fast. Divide the pistachio dough into two half as well. Take one of the pieces and roll it into a log. In one of the curled cashew sheets, place it. (For a visual reference, check the photos in the article).

  • Begin rolling it while peeling the parchment paper away from the bottom. Roll till the other end is reached, then seal it.

  • Roll it into a thin log, about 15 inches long, using your hands. Fill and roll the other log in the same way. If you don’t roll both logs first and then cut them, the dough will become tough to roll as it cools. To embellish, sprinkle edible silver leaves (chandi ka vark) on top.

  • Each log should be cut into 1.5 to 2 inch rolls. Rolls of Kaju Pista are ready to eat!

  1. Please read the blog’s advice; they will assist you in perfecting the recipe.
  2. Although I haven’t tested it, I believe this recipe can be doubled. Because there will be more cashew powder, the cooking time will be longer.
  3. I intended to attempt this recipe using cashew flour (to make it simpler for anybody who can obtain it), but I couldn’t locate any in my area. If you have cashew flour on hand, use the same quantity (150 grams); I believe it would work nicely.
  4. The day they were created and the day following, these rolls were at their finest. They didn’t taste as fresh after the third day, in my opinion. So, for the finest flavor, I suggest eating them within three days.
  5. Depending on how large or tiny you cut the rolls, the recipe will yield more or less rolls.

calorie count: 112 kcal 12g Carbohydrates 3 g protein 6 g fat 1 gram of saturated fat 1 gram polyunsaturated fat 3 g monounsaturated fat 1 gram of trans fat 2 milligrams of cholesterol 7 milligrams sodium 123 mg potassium 1 gram of fiber 9 g sugar 27 IU vitamin A 1 milligram of vitamin C 22mg calcium 1 milligram of iron

The “kaju pista roll a2b” is a traditional Indian dessert that has been around for centuries. It consists of a thin layer of sweetened rice flour cooked on the stove and layered with nuts, dried fruit and coconut.

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