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Oct 26, 2013

Kaju Pista Roll / Cashew Pistachio Rolls - Diwali Recipes


I love milk sweets a lot. When i was little and ask for sweets, amma used to make kesari, mysorepak and coconut barfi's at home. And those store bought milk sweets, kaju katli and rich sweets like that was reserved only occasionally. I longed to eat them, since they were so expensive, amma doesn't buy them often..

But when any of our relatives visit us they used to get these sweets and i enjoy many of them. My fond memories are i used to search and fight for these kaju rolls in the sweet box, because that box contains a mixture of milk sweets and this kaju rolls where found one or two pieces in each box...My goodness it tasted heavenly..


As i grew up as a teenager, even if amma buys these sweets i stayed away from them because of fat and calories. But I enjoyed this milk sweets to the maximum recently, when i was pregnant. Because people who drop in to see me bought many many box of this sweet. During that time, i got a idea I decided to make each sweet from that box myself and post it in this blog.



And here comes my first reveal. My favorite kaju pista rolls, i will make the remaining milk sweets as days pass on, so stay tuned. I thought this would be a great diwali sweet recipe for you all. Even though it is time consuming, it is a reward. Please make sure you read the complete recipe and notes before you proceed to make this..So please try this out and let me know how it turns out for you.



Preparation Time : 1 hour
Cooking Time : 45 mins to 1 hour
Makes : 6 big rolls or 15 to 20 small rolls

Ingredients:

For Cashew Roll:
Cashew - 100 grams
Sugar - 3/4 cup / 150 grams
Milk - 1/2 cup / 125 ml
Water - 1/2 cup / 125 ml
Saffron - few strands
Cardamom Powder - 1 tsp
Ghee - 2 tblspn

For Pista Roll:
Pistachios / Pista - 50 grams
Sugar - 1/2 cup / 100 grams
Milk - 1/4 cup / 60 ml
Water - 1/4 cup / 60 ml
Cardamom Powder - 1 tsp
Green Food Colouring - a pinch
Ghee - 1 tblspn

For Decorating:
Saffron - few strands
Edible silver leaf / Chandi Varak (optional)

Method:

Take a total of the milk given for cashew as well as cashew soaking in a sauce pan. Bring it to a simmer. Once it is warm, pour it over cashew and pista and leave it to soak for 1 hour or so. Now drain them and set aside. Reserve the milk for grinding them.

Start by making the cashew dough. Take soaked and drained cashews in a mixer. Grind them to a paste. Add the reserved milk for grinding them to a smooth paste.

Now take sugar and water in a non stick kadai. Mix well so the sugar is dissolved. Now bring the sugar to a boil and let it boil for 5 to 8 mins. At this stage the sugar syrup must have reached 1 string consistency. (ie) when you dip the spoon in the syrup and take it out, the last drop falling from the spoon will form a string like thing.

At this stage add in the cashew paste. Mix well continously. The cashew will get thick and leave the sides of the pan. Once it starts to get together, add in cardamom powder, saffron and mix well. Add in the ghee and stir well so it starts to foam up and leave the sides of the pan. At this stage, trasfer the mixture to a ghee greased plate. Leave to cool.

Now make the pista dough. Take soaked and drained pista in a mixer. Grind them to a paste. Add the reserved milk for grinding them to a smooth paste.

Now take sugar and water in a non stick kadai. Mix well so the sugar is dissolved. Now bring the sugar to a boil and let it boil for 5 to 8 mins. At this stage the sugar syrup must have reached 1 string consistency. (ie) when you dip the spoon in the syrup and take it out, the last drop falling from the spoon will form a string like thing.

At this stage add in the pista paste. Mix well continously. The pista will get thick and leave the sides of the pan. Once it starts to get together, add in cardamom powder and green colour. Add in the ghee and stir well so it starts to foam up and leave the sides of the pan. At this stage, trasfer the mixture to a ghee greased plate. Leave to cool.

Now both the dough must be warm. Knead them for 5 mins or so till it forms into smooth dough. 

Divide both the dough into equal portions. I made 6 huge rolls out of them, but you could make tiny rolls too. In such a case you can divide them into as many equal portions as you like.

Now take the cashew roll and roll them into a rectangle in a foil. Once you have rolled them, shape the pista dough into a log and place them over the cashew rectangle. Start rolling them and pinch the edges. Smooth the roll and cut them into equal portions.

Store them in a air tight container.

Notes:

1)You have to grind the cashews very smoothly, so it will be easy to form rolls. The pista mixture can be little coarse too.

2)The sugar syrup consistency should be perfect or you cannot knead the dough into a ball. If you find the cashew mixture or pista mixture sticky and it doesn't form into a dough like mixture, dont panic, add them to the kadai and keep cooking till it gets into a thick mixture.

3)I made my kaju pista roll into big portions. But you can make it into small portions. In that case divide the cashew and pista dough into small balls and make small roll just like you get in shops.

4) Add ghee liberally if you find the dough sticking.

5) Dont add too much milk than mentioned or it will not give proper results.

Pictorial:
Take all your ingredients
Now warm up your milk
Take cashews and pista in a bowl


pour milk over it and let it soak


Take the drained cashews in a mixer


grind it so it gets into mush


Now pour the drained milk and grind again


Now it is very smooth


Take sugar in a kadai


Add water and melt it down


Let it boil till it reaches 1 string consistency


All done


Add in cashew paste


Mix well


It will get thick


Add in cardamom and saffron


Add ghee


Now it has started leaving the sides


Remove it to a plate and let it cool
Take the drained soaked pista in a mixer


blend it


Add the drained milk and grind


All ground up


Take sugar in the same kadai


Add water and boil it


cook till reaches 1 string consistency


Now add in pista paste


Mix well


Add in cardamom powder, and green colour


mix well


keep cooking


add ghee


now it will form into a mass


Once it reaches this stage


Remove to a plate and cool it


Knead both dough and divide into equal portions


Take the cashew ball and roll into rectangle


Shape the pista into a log and place over it


start rolling


all rolled


Cut them


Serve

8 comments:

Babitha costa said... Best Blogger Tips

too good aarthi

Manju Modiyani said... Best Blogger Tips

Wow! These look so perfect and delicious! Way better than store-bought sweets. Thanks so much for step by step pics.. Get to learn a lot from your blog :)

Torviewtoronto said... Best Blogger Tips

deliciously done looks wonderful

Riya said... Best Blogger Tips

I'm in the process of doing it. The dough is not setting. Cashew is hard and pista is sticky. Wondering what I'm gonna do next.

Aarthi said... Best Blogger Tips

@Riya

Dont panic, just put the cashew mixture back in the kadai, add some ghee and mix them for few more mins till it changes it colour, And to the pista also put it back in the kadai add some ghee and keep cooking on a low flame till it leave the sides.

Joanna said... Best Blogger Tips

I live in the U.S and when I was 8 years old my grandma who lives in India went to Holland to visit my aunt, she came to us with gifts which included a box of sweets,I've been going crazy ever since trying to find what I ate she had bought indian sweets as well as Turkish ones as well. So I never knew what it was and i gave up, and so many years later here it is thank you sooooo much. Could you tell me the measurement of the nuts in cups? Thank you very much!

preethi said... Best Blogger Tips

sis..today I prepared kaju pista roll...badam dough came out very well but I couldnt get pista dough..it was like granules...

Aarthi said... Best Blogger Tips

@preethiU have cooked it little more time i think...Add more milk and knead it to a dough