Skip to main content

Chocolate dipped strawberries

Kaju Pista Roll / Cashew Pistachios Roll

Cashews and pistachios are both rich in vitamins and minerals, also providing healthy fat to our body when consumed in moderate amounts on a daily basis. The cashew pistachio roll or the kaju pista roll as commonly known to us is a delicious mouth watery sweet made out of cashews, pistachios and sugar syrup. Though the ingredient list is quite simple, the effort is bit more as compared to kaju katli.



First of all, raw pistachios are powdered well and mixed with a green food color (optional), powdered sugar, milk powder and few tbsps of milk. Thereby mixing all of the ingredients together to form the pistachio dough. Then form thin logs out of the pista dough. Now that, the pista logs (thin cylindrical shaped dough) are ready.



For the cashew dough, We need to prepare sugar syrup at the right consistency and add cashew powder to it along with a drizzle of ghee and a pinch of cardamom powder. The resulting cashew sugar syrup dough is cooked on low flame until the dough releases oil. Immediately, the cashew dough is placed on a greased parchment paper and kneaded well for about a minute to form a soft dough. Then the cashew dough is rolled over using a rolling pin and a thin flat oval shape is formed out of it. Place the pista dough onto the thin cashew dough and roll it over to form the delicious and colorful kaju pista rolls.



Let's look at the ingredient details and the step by step pictures with description.

Ingredients:

cashew dough:

1 cup powdered cashews
1/2 cup sugar
1/4 cup water
1 tsp cardamom powder
2 tbsp ghee/clarified butter

pistachios dough:

3/4 cup pistachios, powdered
1/4 cup of powdered sugar
2 tbsp milk powder
2 tbsp milk
2 drops of pinch of greeen food color, optional
A sheet of parchment paper

How to make kaju pista roll:

1. Make sure the cashew powder is sieved enough to remove the coarse particles.



 The cashew powder should be fine enough so that the rolling process would be smooth and easy.



2. Similarly powder the pistachios and sieve it.



3. It is totally okay to have few coarse particles here and there in the pistachios because we are gonna just make a cylindrical shape out of it and not gonna flatten it.



4. First step is to make the pistachio dough - in a bowl, add together pistachio powder, sugar powder, green food color, milk powder.





5.  Mix the pistachio powder along with other ingredients thoroughly.



6. Then add milk little by little and knead it to a dough.



7. The green food color infuses well into the dough when we add milk to the pistachio mixture.





8. Knead the pista dough for a minute to make it further smooth.



9. Make two equal portions of the dough.



10. Roll each of the portion into a log as shown below, using your palm. Keep it aside.



Tip: You can cover it with a damp cloth or a lid or even with a parchment paper, as it should not dry out while we prepare the cashew dough.

11. Now, it's time to prepare the sugar syrup for the cashew dough. Heat a non-stick pan with 1/2 cup of sugar and 1/4 cup of water.



12. Bring it to a boil. There is no need for 1 or 2 string consistency.



13. Just the syrup needs to boil with big bubbles and that's the point to add the cashew powder.



14. Add the cashew powder and mix it along with a tsp of cardamom powder and a tbsp of clarified butter/ghee.



15. Grease a sheet of parchment paper with ghee/clarified butter.



16. Once the cashew dough starts to gather as a single mass in the pan, switch off the flame.



17. Transfer the prepared cashew dough to the parchment paper.





18. Wait until the dough cools enough to handle it. Then knead it for a minute to form a soft dough.



19. Divide the cashew dough into two equal portions.



20. Using a rolling pin, roll over the cashew dough by covering it with the parchment paper. Make a thin flat shape out of it.





Tip: You need to react very quickly here in handling the cashew dough, as it might harden quicker and it becomes difficult to roll the cashew dough unlike the pistachio dough. If it becomes harder to handle, you can start all over again by adding hot water to the cashew dough and knead it again, until it becomes soft.



21. Now, carefully place one of the pistachio logs at one end of the rolled over cashew dough.



22. Using the parchment paper, start rolling the cashew dough so that it covers the pistachio log completely.





23. All through the rolling process, you can use the parchment paper altogether as it gives a smooth texture to the roll as compared to doing it with our palms.



24. So finally, the rolled over dough looks something like a thick log.



25. You can further thin down a bit by rolling it again, if you want otherwise you can easily skip this step.



26. Start cutting the cashew pistachio roll measuring 2 inch in length.



27. Using the first roll, measure and cut the remaining part of the cashew pistachio log. This step ensures all of the kaju pista rolls are of the same size and looks perfect!



28. Repeat the steps for the remaining cashew dough and the other pistachio log.



29.





30. The colorful and amazing cashew pistachio /kaju pista roll is ready to decorate your kitchen and satisfy your taste buds.



31. I'm just amazed at the effort that went into making this kaju pista roll. This is my first try and it came out pretty good.


Popular posts from this blog

Chettinad Nattu kozhi varuval / chettinad chicken curry

Varuval means frying in "Tamil", and the word Chettinad comes from southern parts of TamilNadu. Chettinad recipes use extreme amount of spices and are rich in taste and aromatic too! There are wide variety of dishes available like chetinad karakuzhambu (tamrind gravy), ennai kathirikai (spicy brinjal gravy cooked in tamarind paste), chettinad fish fry, chettinad nattu kozhi varuval (country chicken fry) etc., In our today's episode of food blogging, we are gonna see the detailed steps of preparing the spice powder, marinating chicken, and making the varuval. An alert for those who do not prefer spicy food - this dish is quite spicy, at the same time it's tasty that you cannot resist yourself from having it. Try it out and share your valuabe opinion. Ingredients: 400 gms of chicken pieces 3 tsp cooking oil 10-11 shallots, finely chopped 1 tsp ginger-garlic paste 2 medium sized tomatoes, finely chopped 2 tsp coriander seeds 1 tsp of blac

Rava Laddu

Krishna Jayanthi or Janmashtami is celebrated all over India and by Indians all across the world. On this day, several delicacies were home cooked and served to Lord Krishna. Even if you do not have all the time to prepare the special sweets and savories by yourself, you can still worship Lord Krishna by offering butter, curd and a handful of flattened rice(poha); Lord Krishna happily blesses us with all the wellness and goodness in this life. I made rava(semolina) laddu, poha sweet pongal, kai murruku/chakli(besan flour fritters) for this year's Krishna Jayanthi and got the blessings of Krishna :) I'm so very happy to share the rava laddu recipe with you all. Ingredients: 1 cup rava/sooji/semolina 1/4 cup grated coconut 1 tsp powdered cardamom 3/4 cup of sugar 4-5 tbsp warm milk 10 cashews 10 raisins 4 tbsp ghee How to make Rava Laddu: 1. In a sauce pan, add a tbsp of ghee and roast the cashews till they turn light brown. Transfer it to a large mixing bowl.

Jeera Roti

Roti a.k.a chapati is a staple food for most the people from Northern parts of India. It is made out of wheat flour and sometimes maida or all purpose flour. In recent times, the trend is to use multiple grains grounded together for making roti due to beneficial factors of the various grains. Here I have detailed the steps on making a Jeera/Cumin roti. Let's see the ingredients list needed, Ingredients: 1 cup wheat flour 1 cup maida/all purpose flour 1/4 butter 1 tsp salt 1/2 cup water 1 tsp cumin/jeera seeds 1/4 cup warm milk Steps: 1. Sieve together wheat flour, maida and salt. 2. Add butter to the flour and mix well. 3. Meanwhile, boil 1/2 cup water and add cumin seeds to it. 4. Pour the boiling water onto the flour, add warm milk and let it stand for 5 minutes. Do not mix at this point in time. 5. After 5 minutes, mix the flour dough very well. Knead them well for 7-8 minutes. Cover it with a wet cloth and set it aside for at least 15 minutes. Now the d

Thin Semiya Kheer

Semiya kheer is a dessert which we enjoy during every other festival be it ganesh chaturthi, makarsankranti, diwali, ayudha pooja. My mom usually makes it with sabudhana (sago) and chironji seeds. In today's recipe, i will share the easiest version of semiya payasam. I happened to buy few chunks of thin vermicelli last month and it's been lying around and was in a dilemma whether to make kesari out of it or just a kheer. Finally locked it up for kheer. Just look at these beauties. Long strands of thin vermicelli simply being folded around to form round shaped chunks. Aren't they cute! These long strands need to be broken while roasting, you can do the preparation while the raisins and cashews, almonds are being roasted in ghee. Let's see the step wise pictures and details of how to make the kheer/payasam. Ingredients: 1/2 cup thin semiya, broken 1/2 cup sugar 1.5 cups of full cream milk 1 tsp cardamom powder 1 tbsp chopped dry fruits and nuts ( ra

Cauliflower fry without oil

Cauliflower pakoda is a crispy evening tea time snack. It is also one of those popular street foods in chennai. Also in bakery shops, they sell cauliflower pakodas freshly made every evening in front of our eyes. On a lazy day, we shall buy these pakodas and have it as a side dish for our lunch/dinner. I am sharing a recipe of cauliflower pakoda without deep fry in oil, using an oven. Ingredients: 250 gms of cauliflower florets 1/2 tsp salt 1/2 tsp turmeric powder 1 tsp chilli powder 1/2 tsp garam masala powder 1 tbsp corn flour 1/2 tsp all purpose flower/maida 1/2 tbsp rice flour 1 tbsp chopped coriander leaves/cilantro (optional) 2 tbsp oil 1 tsp ginger garlic paste 1 tsp black pepper powder (optional) Steps: 1. Preheat the oven to 350 F. 2. Cut the cauliflower florets in medium pieces, not too small (they get burnt) and not too big (would not be crispy). 3. In a plate, mix together all the ingredients mentioned above. Sprinkle some water and mix well. I

Mango Sabudana Pudding | Mango Sago Pudding

It's almost the end of mango season and here I have got a chance to get the few mangoes and made a pudding using sabudana and it turned out delicious, yet healthy too!  Here I'm to share the simple recipe. Ingredients: 1 cup of boiled milk 2 cups of water a pinch of salt 3/4 cup of sabudana 1 ripe mango 1 tbsp tutti fruity/dry fruits Rose syrup (optional) for topping1  How to make mango sago/sabudana pudding: Boil 2 cups of water. Add a pinch of salt and then sabudana/sago.  Switch off the flame. Cover it and let it rest for about 2 hours or until sago has cooked completely. Transfer a glass of milk to a mixer or blender. Add chopped mangoes. Blend till smooth. After two hours, sago has absorbed enough water and cooked well. Drain water completely. Transfer it to a tall serving glass. Add blended mango milk till 3/4 of the glass.  Top it with some more cooked sago/sabudana. Finally top it with tutty fruity or cherries or any dry fruits available. Voila! yummy dessert is ready.

Banana walnut cake in microwave

Banana walnut cake is quite good as the banana fruit gets along well with the walnut. I have tried banana nut cake using the conventional oven as it is how any cake is baked. Today, I'm gonna share with you the recipe for baking banana walnut cake using a microwave. It just takes 5 minutes in the microwave to bake the cake. No need to wait for 30-40 minutes for baking the cake. This can be made as an evening snack for your kids after school. I'm sure they would love to have it.Walnuts are rich in omega 3 fatty acids that helps in brain development. Ingredients: 1 cup all purpose flour /maida 1/4 tsp salt 1 tsp baking soda 1 tsp vanilla essence 1/2 cup walnuts 1 ripe banana 1 tsp nutmeg powder (optional) 1/2 cup butter, at room temperature 2 eggs, at room temperature 1/2 cup vegetable oil How to make banana walnut cake in microwave: 1. In a bowl, sift together a cup of all purpose flour, salt and baking soda. Dry ingredients are ready. 2. In another bo

Palkova / Thirattupaal/ Sweet Khoya

Homemade sweets are always special as you have control over the sweetness ( well, i agree you cannot compromise on the sugar added to a sweet recipe) however we can assure brown sugar or jaggery could be substituted wherever possible and free of food colors and any other preservatives. In today's recipe, i'm going to share about a simple two-ingredient recipe which uses cow's milk - its palkova aka thirattupaal (sweet khoya). The process is quite cumbersome, however with a heavy bottomed non-stick pan, you can skip stirring quite often and sit back and watch while it gets simmered without being burnt. Choose the right vessel for this dish and you would be rest assured a hassle free recipe. Let's get into recipe and the steps. You can use full cream milk or buffalo's milk instead of cow's milk. Cow's milk gives the best of taste you can ever get! Happy ready and hope you try out this recipe at your home and share your valuable feedback. Ingredients

Aamras/Mango Pulp

Well, it's the end of summer and i could not wait to post a recipe of mango. Aamras or mango pulp is a basically mango pulp mashed with little water and sugar, preserved in a tin to be used as dessert or as a side dish for poori. The steps are so simple as you can make it with no fuzz and store it in refrigerator for upto two weeks and enjoy it as dessert when you have a friend visiting you! Ingredients: 2 ripe mangoes, chopped into small chunks 1 tbsp sugar or honey as desired 1/4 cup water few saffron strands 2 tsp chopped dry fruits & nuts like cashews, almonds, raisins How to make Aamras : 1. Add the mango pieces into a food processor or blender. 2. Grind the mango pieces smoothly. If you are adding sugar or honey, you can add it and blend well. 3. Then add water so that the pulp becomes little thinner. 4. Transfer the aamras/mango pulp into a serving bowl. 5. Garnish with chopped nuts/dry fruits. 6. Finally add few saffron strands. T

Chocolate dipped strawberries

I once tried to make chocolate flavoured cake. You know what i mean ? Well it's not a chocolate cake, but i wanted to add little bit of melted chocolate to the batter and I used a microwave safe bowl to melt the chocolate. Uff! the chocolate did not melt evenly instead, the bowl started to burn. Never in my world, i know that the microwave needs to be set in the lowest power mode and the chocolate needs to be melted by keeping it in the microwave and check every 30 seconds. Over the period of daily cooking and learning, i thought double boiler method would be the best way to melt chocolates and of course without burning anything! Double boiler method helps not to burn the vessel in which we melt the chocolate. It is basically a sauce pan filled with one fourth of water and boil it. Once the water starts boiling, place the chocolate containing vessel inside the sauce pan (make sure, the vessel does not slide and get water into it, that is why we choose to fill one fourth of the sa