Diwali is the most awaited festival for every Indian around the world. The festival of lights that dispel the darkness of our lives brings a lot of excitement, fun and festive spirit everywhere. Families and friends come together and celebrate this festival to show their love and affection for each other. Sweets and gifts are often exchanged among friends and families to wish each other a year full of prosperity and luck. I feel like we’re very lucky to be celebrating such a multitude of festivities because of our diversified cultures and traditions, and through this, we get to taste countless varieties of foods and sweets from all over the country.
Speaking of food, do you know what you’re preparing this Diwali? What if I tell you I have the recipe of a delicious Indian traditional sweet, that too made easy? Yes, Kaju Pista Roll is a very easy to prepare yet classy Indian traditional sweet that requires minimal time and effort. It is mainly composed of 3 key ingredients: cashews, pistachios, and sugar. The richness of cashews and pistachios when combined, creates a perfect sweet to indulge in during this festive season. And the best part of this sweet is that it stays fresh, or rather lasts for a month or so. Hence, making it in advance to gift to your friends and family for the festival makes it quite convenient too.
Well, I prepared this on the Friday evening when my family was invited for a dinner at a friend’s house. As I was going to their house for the first time and the festival Diwali is approaching, I wanted to prepare a delicious Indian delicacy perfect for the same. You might not believe it, but all it took was 30 minutes to prepare!
Also do check the recipes of Methi Chaman, Palak Paneer, Mushroom Tikka Masala, Lobia Rice, Gongura Rice, Penne Pasta and Ravioli with basil Pesto to prepare for Diwali pot luck dinners and get togethers!
Check out the recipes of Mango Kalakand, Kaju Kathli, Poha Ladoo, Madatha Kaja and Mango Kulfi to prepare for this Diwali!
Kaju Pista Roll Recipe:
Grind the pistachios (unsalted) and set it aside in a bowl. Repeat the same with the cashews, and set it in a separate bowl. Make sure no chunks of cashews or pistachios are left while grinding. Also powder some cardamoms to add it in the sugar syrup later on. You can also add saffrons instead of cardamom for flavoring.
Take a bowl and add powdered pistachios and powdered sugar. As pistachios are already sweet, you won’t require much of the sugar. Adding water little at a time, knead it into a dough. You can also add some food color if you want it to look more green in color. Add a tablespoon of milk powder and knead it into a non-sticky dough. Keep this dough aside and proceed to make the cashew dough.
Combine the sugar and water in a thick bottomed saucepan over low heat and boil it, till it comes to a one string consistency. Add some powdered cardamom for an extra flavor. Add the powdered cashews and mix it well. Maintaining the heat in low, stir it continuously till it becomes thick like a dough. Add a tablespoon of ghee while continuing to stir, and avoid the dough getting stuck to the pan. When the dough start to leave the edges of the pan, turn the heat off and remove the dough from the pan. Transfer it onto a parchment paper and place it on a surface where you want to roll the dough. Without any further delay, grease your hands and carefully knead the dough for about half a minute and make it into a smooth dough.
Roll the cashew dough, making sure to keep it slightly thick. Cut this sheet into two halves. Now take a good amount of the pista dough and holding it between your palms, roll it into a thin cylindrical roll. Place this roll on the top of the cashew sheet and starting from the top, fold in and roll it till the end, as shown in the picture above. Repeat the same procedure with the other half of the cashew sheet using the rest of the pista dough.
Now cut each of these rolls into halves. Taking each half at a time, roll it gently to make it uniform in shape. Cut off the edges and slice them into 2 inch long rolls. Apply the silver vark if you want more of a festive look (optional). The Kaju Pista rolls are ready to share with your family and friends for this festive season! Happy Festivities to you all 😀
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Check out the recipes of Mango Rice/Pulihora, Dahi poha, Mirchi bajji and Vada combo to prepare on your festive days!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 3/4 cup pistachios powdered
- 1/4 cup sugar powdered
- 1 tbsp of milk powder
- 3-4 tbsp of water as required to prepare the dough
- 3-4 drops of green food color optional
- 1 cup cashew powdered
- 1/2 cup sugar powdered
- 1/4 cup water
- 1/4 tsp of cardamom powder
- 1 tsp ghee
- silver vark (optional)
Ingredients
For Pistachio dough
For Cashew dough
|
|
For Pistachio dough:
- Taking a large bowl, combine the powdered pistachios and sugar. Add food color if you want it to look more green in color.
- Add water little at a time, and knead it into a dough.
- Also add the milk powder and knead to a smooth dough. Set it aside.
For Cashew dough:
- Take a thick bottomed saucepan, mix sugar and water.
- Keep it over medium heat and stir till it forms single thread consistency. Add the cardamom powder.
- Immediately add the powdered cashews too and mix it well.
- Turn the heat to low, and continue stirring till it forms like a dough.
- Add a tea spoon of ghee and turn the heat off once the dough starts leaving the edges of the pan.
- Transfer the cashew dough onto the parchment paper and carefully knead the dough for a few seconds. Grease your palms before doing this and handle with care as the dough will be still hot. (Hold the dough with the edges of the paper itself and move it side to side to make it more easy without burning hands)
Procedure to the Kaju pista roll:
- Roll the cashew dough, making sure to keep it slightly thick.
- Cut the rolled dough into half.
- Taking a good amount of the pistachio dough into your hands, roll it into a long cylinder moving both your palms.
- Place this pistachio roll on one half of the cashew sheet and start rolling it from top, enclosing the pista roll. Wrap it till the end. Repeat the same procedure with the other half of the rolled cashew dough and rest of the pista dough.
- Cut this roll into 2 halves again, and taking each half into your hand, place it between both your palms and make it smooth and uniform in size.
- Take a sharp knife and cut them into 2 inches long rolls. You can apply a silver vark if you want to give it a festive look.
- Store them in a box or serve immediately and enjoy! 😀
