Kaju Pista Roll

Kaju Pista Roll had been in my plan list for last year’s Diwali. Somehow could not manage to make it. This time when I made the Kaju Katli video, made it as an extended version. It is in fact an extension of Kaju Katli as the base layer is the same with an additional pista filling. Made it as a video recipe too. So happy about the results as it tasted just like the ones we get in sweet shops. With this my sweet collection for this year’s Diwali is over.

Here is the video..

Now to the recipe…

[Preparation Time-20 mins : Cooking Time- 40 mins]

Kaju Pista Roll Ingredients:

For the Cashew layer:

• Cashew – 1 cup
• Sugar – 1/2 cup
• Water – 1/4 cup
• Ghee – just for greasing

For the Pista stuffing:

• Pista – 1/2 cup
• Powdered Sugar – 1/4 cup
• Green food colour – few drops(optional)
• Water – 1 or 2 tsp

Method:

For the Pista stuffing:

• Take pista in a mixer and grind it one go into a smooth powder. Transfer it to a bowl. Like wise grind sugar into a smooth powder.

• Transfer the powdered sugar to the pista powder. Add green food colour(if using). Just add 1 tsp of water and mix well. It should in the form of a dough. Do not be tempted to add more water.

Keep the pista dough ready. Now lets get ready with the cashew layer.

For the cashew layer

• Take a dry mixer and grind the cashew nuts into a fine powder. Keep this aside. Now in a wide bottom pan add the sugar and water just till immersing level (approx 1/4 cup) and heat it.

• Let the sugar syrup boil in medium flame until it reaches the single string consistency. Add the cashew nut powder and mix. Make sure there are no lumps.

• Stir continuously in low-medium flame. In a stage the mixture will become thick like a dough and start leaving the sides of the pan (say in 4-5 mins). Wet your hands and pinch a small piece of the mixture to check if you can roll it into a non sticky ball.This is the correct stage. Switch off the flame.

• When it is still warm, grease your palm and knead the mixture into a smooth & soft dough. Pinch a small piece of the dough and roll it flat like a circle. Halve it with a knife.

• Pinch a small piece of the pista dough and roll it like a log. Place it on the flattened cashew layer. Start rolling it tightly yet gently.

• Once complete, roll it once or twice so that the edges are sealed. Trim the corners and cut it into equal sized pieces.

Thats it! Kaju Pista Roll is ready!

Enjoy with your friends and family..

Tips:

1. When u grind the cashews, do it at a stretch until it is a fine powder. If u over-grind, it will become like a paste. Its ok if there are tiny bits.
2. Single string consistency for sugar syrup is very important, so do not miss it. U can find this by touching the sugar syrup between your thumb & index finger.Keep the flame in medium always, so that u do not miss the correct stage.
3. If u miss/pass the single string consistency, the dough will be crumbly.
4. While kneading the mixture into a dough if its dry/crumbly add a few tsps of milk to get the right consistency. Mine was just fine so did not add milk. But do not be tempted to add more milk.
5. Kneading the dough while it is warm is very important. Only then u will get a smooth texture.
6. If u add milk, refrigerate as shelf life will be less.
7. For the pista dough, do not add more than a tsp of water. Else it will become watery and u will not able to gather it like a dough.
8. If at all u add more water, u can rectify it by adding more pista powder & powdered sugar.
9. Kaju Pista Roll will stay good for upto 4-5 days in room temperature. If u add milk shelf life is less.
10. Another method for making the pista dough, is the same as the kaju layer. I found the above easy though.

– By Sundari Nathan