How to make Kaju Pista Roll -
This one is a Diwali classic. This nutty mithai has a sweet kaju mixture stuffed with emerald green pistachios. A slight hint of cardamom powder and silver varq gives it a more festive vibe. A recipe like this will definitely make your Diwali sweet.
This recipe is from the book Mithai.
Main Ingredients : Cashewnut powder (काजू का पावडर ), Pistachios (पिस्ते )
Cuisine : Indian
Course : Mithais
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Kaju Pista Roll checkout Kaju Katli - SK Khazana. You can also find more Mithais recipes like Khambati Halwasan Strawberry Coconut Laddoo Lacchedar Barfi Fresh Nariyal and Pineapple Burfi
Kaju Pista Roll Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Kaju Pista Roll Recipe
Cashewnut powder 2 cups
Pistachios 1 cups
Khoya/mawa 1 2/5 cup
Powdered sugar 1 1/3 cups
Green cardamom powder 1/4 teaspoon
Silver warq 2 sheet
Method
Step 1
Blanch the pistachios in two cups of hot water for five minutes. Drain, peel and grind coarsely.
Step 2
Cook the khoya in a non-stick pan, stirring continuously, for about ten minutes. Set aside to cool. Add the cashew nut powder and sugar, and knead to a smooth mixture.
Step 3
Divide the mixture into two equal parts. To one part add the coarsely powdered pistachios and cardamom powder.
Step 4
Take half the plain cashew nut mixture and roll it into a four-by-five-inch rectangle.
Step 5
Take half a portion of the pistachio mixture and roll it into a five-inch long cylinder. Place it at one end of the cashew nut rectangle and roll up the cashew sheet enclosing the pistachio roll.
Step 6
Use the remaining cashew nut and pistachio mixtures to make a similar roll.
Step 7
Gently press silver foil on the rolls. Cut into two-inch pieces and serve. Makes 600 grams
Nutrition Info
Calories : 2453 Kcal
Carbohydrates : 247.4 gm
Protein : 60.1 gm
Fat : 135.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
