Kaju pista roll is a popular Indian sweet recipe. This rich delicacy is made with cashew nuts, pistachios, sugar and ghee ( clarified butter ). It is renowned for its exquisite flavor and texture. This sweet is typically served at special occasions such as weddings and festivals like Diwali. In this post, I’m sharing the secrets behind creating perfect creamy kaju pista rolls. The process typically involves cooking cashew-nut ( khaju ) and pistachio pastes with sugar and milk , creating a melt-in-mouth creamy texture and flavour bomb.
Kaju Pista Roll
I love milk sweets a lot. When we were little Amma used to make kesari, mysore pak and coconut barfi's at home. Milk sweets, kaju katli were reserved only for special occasions. 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.
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About Kaju Pista Roll
Kaju pista roll is a rich and creamy fudge Indian sweet recipe. Kaju pista roll ( cashew pista fudge ) consists of two distinct flavours. One is a smooth, creamy outer layer made from cashewnut ( khaju ) paste and the other is a flavourful inner filling made from pistachio paste.
The kaju pista roll was created by the nizam’s chefs at the royal courts of Hyderabad. The recipe was designed to showcase the richness of the royal court. This Indian sweet dish has been a staple at royal courts and special occasions.
The first time I got introduced to this recipe was by my sister in law. She was a big fan of kaju based sweets like kaju katli, kaju pista roll. Back then, kaju based sweet recipes were a little expensive compared to other Indian sweets like mysore pak, ladoo, burfi. I usually think that this recipe is tough to prepare at home. During that time, I got an idea to prepare this rich cashew-nut delicacy and it was bang on. So, here I’m sharing the fool proof kaju pista roll recipe.
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Why Does This Recipe Work?
Kaju pista roll is a deliciously smooth and creamy roll that’s perfect for any special occasions. It combines the creaminess of cashew nuts, the crunch of pistachios and the sweetness of sugar syrup.
Balanced flavors : Kaju pista roll has a perfect balance of sweetness, nuttiness and creaminess, making it a delight to eat.
Time efficiency : Kaju and pista dough can be made ahead of time and refrigerated. Assembling the roll is easy and requires minimal time and effort.
Storage : Kaju pista roll can be stored in an airtight container for a week. It helps to maintain its freshness and texture.
Visual treat : The white and green layer create a beautiful , eye-catching dessert. Touch of edible silver foil on top takes the presentation to the next level.
Versatile : The recipe can be made according to your favorite nuts and flavours.
Nutritional value : Nuts are always rich in protein and fibre. This makes it feel more like a healthy treat.
Hacks you can follow
Prep work : Cashew Nuts and pistachios need to be roasted separately until a nice aroma arrives. Cool the nuts before grinding into powder.
Sugar syrup : Boil the water and sugar to prepare sugar syrup. Cook until it reaches one string consistency.
Why I Love My Kaju Katli Recipe - Kaju pista roll is a staple Indian delicacy made during festivals like holi, Diwali and weddings. Kaju based sweets always symbolize richness on special occasions. The addition of cardamom powder and saffron gives the roll a rich, unique and aromatic flavour.
Kaju Pista Roll Ingredients
Cashew-nut : Cashew Nuts provides the rich and creaminess to the kaju roll.
Pistachio : Pistachio is added for crunch and texture. It adds more color to the recipe.
Sugar : Sugar can be added / substituted according to your preference. Jaggery, palm sugar, honey, coconut sugar can also be used for kaju pista roll.
Ghee : Ghee ( clarified butter ) adds flavour and helps to bind the dough together. Pure cow ghee is used to make this recipe.
Milk : Milk is used to mix food color with the pista based dough.
Water : Water is used to make the sugar syrup for cashew-nut dough and pistachio dough.
Cardamom powder : Cardamom powder adds aroma to kaju pista roll. Choose high quality cardamom powder for best flavour.
Saffron : Saffron adds a delicate rich fragrance.
Green food color : Addition of green food color is optional. If it is used, the food color enhances the vibrant color of the inner pistachio filling.
Edible silver leaf / chandi varak : Edible silver leaf is used for decorative purposes. It gives a rich and royal look to the Indian sweet recipes.
How to Make Kaju Pista Roll (Stepwise Pictures)
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Take all your ingredients |
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| Now warm up your milk |
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| Take cashews and pista in a bowl |
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| pour milk over it and let it soak |
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| Take the drained cashews in a mixer |
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| grind it so it gets into mush |
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| Now pour the drained milk and grind again |
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| Now it is very smooth |
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| Take sugar in a kadai |
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| Add water and melt it down |
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| Let it boil till it reaches 1 string consistency |
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| All done |
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| Add in cashew paste |
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| Mix well |
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| It will get thick |
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| Add in cardamom and saffron |
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| Add ghee |
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| Now it has started leaving the sides |
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| Remove it to a plate and let it cool |
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| Take the drained soaked pista in a mixer |
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| blend it |
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| Add the drained milk and grind |
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| All ground up |
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| Take sugar in the same kadai |
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| Add water and boil it |
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| cook till reaches 1 string consistency |
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| Now add in pista paste |
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| Mix well |
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| Add in cardamom powder, and green colour |
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| mix well |
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| keep cooking |
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| add ghee |
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| now it will form into a mass |
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| Once it reaches this stage |
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| Remove to a plate and cool it |
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| Knead both dough and divide into equal portions |
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| Take the cashew ball and roll into rectangle |
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| Shape the pista into a log and place over it |
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| start rolling |
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| all rolled |
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| Cut them |
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| Serve |
Expert Tips
For perfect kaju pistachio roll recipe, follow these tips and tricks :
- Cashew nuts should be completely cool before grinding. Over grinding of cashew nuts or any nuts will make it sticky.
- One string sugar syrup is a must for this recipe. If it reaches more than one string consistency, then the dough making will be hard.
- The cashew-nut and pistachio dough ball should be non-sticky. Add milk little by little to knead soft dough.
- Grease the hand with ghee while kneading.
- Person who tries the recipe for the first time, uses the non-stick pan to prevent sticking and making a mess.
- Store the dough in the refrigerator for 30 minutes before slicing.
- Use parchment paper or silicone mat for a perfect slice.
FAQ
1.Can I use other types of nuts instead of cashew nuts and pistachios ?
Yes, you can use other types of nuts like almond, walnuts, brazilian nuts. But the taste and texture may vary.
2.Can I use another sweetener instead of sugar ?
Yes, you can use other sweeteners like jaggery, palm sugar, coconut sugar and stevia.
3.How do I know when the sugar syrup has reached the right consistency?
The one string consistency is required for this recipe. Take a pinch of sugar syrup in between two fingers and pull the syrup. There should be a single string of syrup.
4.Can I freeze the kaju pista dough ?
Yes, you can freeze the kaju pista dough. Thaw the dough at room temperature before rolling and slicing.
5. Is kaju pista roll vegan friendly ?
Kaju pista roll is not suitable for vegans or those with dairy allergies.
6. Is edible silver foil a must for this recipe ?
No, it's just for decoration purposes. If you don’t have edible silver foil, you can get creative with decoration using edible glitters, shaved chocolates, sprinkles.
Variations
Cashew almond roll : Kaju badam (cashew almond) roll process is the same as kaju cashew roll. Instead of pistachio powder, almond powder based dough is used as an inner filling. Color and taste may vary.
Palm sugar kaju pista roll : Instead of sugar, palm sugar is used for sweetness. It adds a healthy value to the kaju roll recipe.
Gulkand kaju roll : For a rose and nutty flavour , while layering add gulkand paste and some dried petals for rich taste. Gulkand acts as a cooling agent.
Dates kaju pista roll : Use date paste in between the cashew pista layer. Dates are rich in iron.
Chocolate kaju roll : Add cocoa powder to the cashew paste while making. For a rich chocolaty taste, you can also use melted chocolate.
Gluten free kaju pista roll : Use gluten free almond flour, coconut flour instead of powdered cashewnut and pistachio.
Milk Sweets to Try
📖 Recipe Card
Kaju Pista Roll Recipe
Equipment
- Cooking pot
- Blender
Ingredients
For Cashew Paste
- 100 grams Raw Cashews
- ¾ cup Sugar 150 grams
- ½ cup Milk 125 ml
- ½ cup Water 125 ml
- ⅛ tsp Saffron
- ¼ tsp Ground Cardamom
- 2 tbsp Ghee
For Pistachio Paste
- 50 grams Raw Pistachios Shelled
- ½ cup Sugar 100 grams
- ¼ cup Milk 60 ml
- ¼ cup Water 60 ml
- ¼ tsp Ground Cardamom
- ⅛ tsp Green Food Colouring
- 1 tbsp Ghee
For Decorating
- ⅛ tsp Saffron optional
- Edible silver leaf / Chandi Varak optional
Instructions
- Take ¾ cup of milk in a sauce pan and heat until it reaches simmer. Now pour ½ cup over cashews and ¼ cup over pistachios. Leave it to soak for 1 hour. Now Strain them in a sieve and set aside. Reserve the milk for grinding them.
Lets make Cashew Paste
- Start by making the cashew dough. Take soaked and strained 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 continuously. 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, transfer the mixture to a ghee greased plate. Leave to cool.
Make Pista Paste
- Now make the pista dough. Take soaked and strained 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 continuously. The pista will get thick and leave the sides of the pan. Once it starts to get together, add in cardamom powder and green color. Add in the ghee and stir well so it starts to foam up and leave the sides of the pan.
- At this stage, transfer the mixture to a ghee greased plate. Leave to cool.
Shaping Kaju Pista Roll
- 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. You can decorate with silver foil or saffron. Store them in an air tight container.
Notes
- Cashew nuts should be completely cool before grinding. Over grinding of cashew nuts or any nuts will make it sticky.
- One string sugar syrup is a must for this recipe. If it reaches more than one string consistency, then the dough making will be hard.
- The cashew-nut and pistachio dough ball should be non-sticky. Add milk little by little to knead soft dough.
- Grease the hand with ghee while kneading.
- Person who tries the recipe for the first time, uses the non-stick pan to prevent sticking and making a mess.
- Store the dough in the refrigerator for 30 minutes before slicing.
- Use parchment paper or silicone mat for a perfect slice.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Babitha costa
too good aarthi
Manju Modiyani
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
deliciously done looks wonderful
Riya
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
@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
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
sis..today I prepared kaju pista roll...badam dough came out very well but I couldnt get pista dough..it was like granules...
Aarthi
@preethiU have cooked it little more time i think...Add more milk and knead it to a dough
Lalitha
Hi aarthi, thought of making this sweet for Diwali. But both dough is sticky. What can I do now.
Aarthi
@Lalithaadd more powdered cashews or badam adn mix well
Poonam Panda
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