Kaju-Pista Rolls

Ingredients:

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

For Pista Roll:
Pistachios / Pista - 50 grams
Sugar - 1/2 cup
Water - 1/4 cup

Cardamom Powder - 1 tsp
Green Food Colouring - a pinch
Ghee - 1 tblspn
Pan Masala – 2 tblspn (Optional)

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

Method:

1. Grind Cashewnuts to fine powder in a mixer and keep aside.

2. 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.

 

3. 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.

 

4. Now make the pista dough. Grind pista and pan-masala (optional) in a mixer 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.

5. 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, transfer the mixture to a ghee greased plate. Leave to cool.

 

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

7. 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.

8. 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.

 

9. Store them in a air tight container.