Kaju-Pista Roll and all Kaju sweets have always fascinated me since childhood. I love the various art and creativity we could do with the kaju dough. 😀 . So my daughter inspired me to make them and another Diwali’s sweet is ready !!

Let’s soak in the spirit of Diwali with this attractive scrumptious sweet and enjoy!! 🙂

INGREDIENTS:
1. Cashews (kaju) – 1 and ¹⁄₂ cup
2. Pistachios (pista) – 1 cup
3. Powdered white sugar(confectioner’s) – ¹⁄₂ + ¹⁄₄ cup
4. Warm Milk – 1.5 + 2 Tbsp
5. Warm water – 1 tbsp
6. Saffron strands (kesar) – a pinch
7. Rose water – 1 tsp (optional)
8. Clarified butter ( ghee) – 2 tsp
9. Green food color – 1 drop (optional)

METHOD:
| Preparation time : 25-30 mins | Cooking time : 1 mins | Makes 10-12 rolls |

For outer layer ( Cashew dough) >>
1. Grind the cashews and pistachios separately in a mixer or food processor to a fine powder. Sieve them through a strainer and keep just the fine powder. Don’t grind too hard or these nuts would release oil in the mixer. I , however, again grind the pieces left on the top of the sieve. Heat 1 tbsp of water and add few strands of saffron in it and keep aside.
Tip : (It is fine if your powder is not very fine. Mine was little coarse. The drawback is just you have to be quick after the dough is formed ,since it dries out faster.)

1. Warm ¹⁄₂ cup sugar either in microwave for 1 min or in a non-stick pan for 30 -60 secs. Make sure to just warm it, not melt it or heat it.
   

2. Now add the warm sugar to the cashew powder and mix them well with hands.
   

3. Next add the warm 1.5 tbsp milk and rose water to it and form a sticky dough.
   

4. Grease the dough with ghee on a flat surface lined with parchment paper or plastic wrap . Place the plastic wrap on the dough and pat it with hands first to form a flat Disc( loi).
   

5. Roll it to ¹⁄₂ cm thickness and keep it covered with the wrap until you make the pista dough.
   

P.S. : Here in the above method if you replace the sugar and milk with condensed milk then the dough would be softer and moisture -laden. Just heat the ghee with condensed milk and then add the kaju powder to form a soft white dough.

For Inner layer( pistachio dough) >>
7. Again warm the sugar (¹⁄₄ cup) and add to the pista powder.

1. Now add just 2 tbsp milk and combine it together in a sticky dough. Also add the gel green food color if desired now.
   

2. Since these nuts’ dough dry out faster ,it is ok to make them sticky. Grease your hands with ghee while rolling it.

3. Now make 2 or 3 portions of this dough and roll it in a long log or cylinder.

4. Since the dough is crumbly ,hence roll it neatly on a greased parchment or baking paper or wax paper with your hands in one direction the whole way to avoid forming cracks.
   

Assembling >>
12. Now place one pista log at one end of the kaju flat disc and pick the kaju disc to roll on the pista roll delicately without breaking. If you feel the kaju dough has dried at the edges , then just apply some warm water with a brush on the edges to help it bring together.

1. After rolling one full circle ,i.e one coating around the pista log cut the remaining kaju dough from the kaju rolled sheet.
   

2. Place another log and roll likewise. Similarly with the next pista log and the remaining kaju sheet. You may extend the kaju dough at any time by rolling it further thin to get the required shape. Also after forming kaju-pista logs, you may roll with one hand on a greased flat surface.
   

3. Trim the edges of the logs this formed at both ends of the roll. Don’t discard the trimmed edges, they are perfectly edible. 😉
   

4. Now cut them in 1- 1.5 inches length at nearly equal spaces.

5. Garnish them with Silver Varakh or saffron water. For saffron water, just use a clean ear-bud, dip it in water and apply it on the top of the kaju-pista rolls and make designs you wish. Add a few strands in the middle of each log and your rolls are ready to relish !!
   

Please feel free to ask or suggest if need be !! 🙂
Wishing you all a Happy Diwali !!