
Kaju Pista rolls, a very rich and scrumptious Indian desserts / sweets. A popular Indian sweet you can find in any Sweet shops and even in restaurants. This Kaju Pista rolls are made from powdered cashews which are combined with sugar syrup to make a cashew dough which then is rolled like a paratha and used as outer cover. The inner filling is Pistachio powder combined with powdered sugar, food color with milk to form a Pista dough which is then rolled like a thin log and used as filling inside the cashew outer cover and rolled like a log and cut into 2" cylinders. A very quick and easy to make delicious sweet. Perfect for Diwali and other occasions.
Tips for making Kaju Pista Rolls:
- If the nuts are refrigerated, keep it outside and bring it to room temperature.
- Grind nuts in pulse mode so it gets powdered. If we grind it for too long, the cashew will become paste
- Green Food color is optional. We can just exclude and have the natural color of pista.
- For the Kaju outer cover, the sugar syrup should be one-string consistency.
- You can store kaju pista rolls into the refrigerator for 10-12 day in airtight container.
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Recipe Card for Kaju Pista Rolls | Cashew Pistachio Rolls | Diwali Sweets:
Kaju Pista Rolls | Cashew Pistachio Rolls | Diwali Sweets
Equipments Needed
- Heavy Bottomed Pan
Servings: 14 Rolls
Calories: 195kcal
Kaju Pista rolls, a popular Indian dessert made with cashews, Pistachios and sugar. Cashew rolls have pista filling inside making this dessert ultimate treat to our taste buds! Easy to make and easy to share with family and friends!
Print Recipe
Ingredients
Ingredients for Kaju outer roll
- 1 Cup Cashews 1 Cup - 250ml
- ½ Cup Sugar
- ¼ Cup Water
- ¼ teaspoon Cardamom Powder
- 2 teaspoon Ghee
For Pista filling
- ½ Cup Pistachios
- ¼ Cup Sugar
- 2 teaspoon Milk
- a Pinch Green Food Color Optional
Instructions
Prepare Pista Filling
- Take Pistachios in a mixer jar and grind it in pulse mode till the pista becomes a coarse powder
- Take pistachio powder in a plate. Add powdered sugar. Add green food color to the milk and mix well. Add this green food color milk little by little and knead pista+sugar mixture to a smooth dough
- The Pistachio filling Ready!
Prepare Cashew Outercover
- Take a flat plate and grease it with ghee. Also grease the rolling pin with little ghee. First lets get ready with our ingredients.
- If you have stored the cashews in refrigerator, then take it out and bring it to a room temperature. If you are using whole cashews, then break it to two. Take the cashews in a dry mixer and grind it to a powder. Sometimes the ground powder might be mushy, do not panic, while mixing this ground cashew with the sugar syrup, this would become smooth.
- Heat a pan and add sugar, water and mix well. Let the sugar dissolves in water and keep stirring it in low flame until we get a one-string consistency. We can test the one-string consistency in 2 ways. First, we can take a drop of sugar syrup and rub it in between thumb and point finger. If we move the fingers apart, we should be able to see single string forming in-between the two fingers. Other method is, just pour a drop of sugar syrup in a bowl of water and you could see it forms a ring without getting dissolved in water.
- Now, at this point we need to add our ground cashew powder and keep mixing it with a flat spatula continuously. Within few minutes, we could see our Kaju mixture starts forming like a dough without sticking on the sides of the pan. Add cardamom powder and ghee and keep stirring.
- Within one minute, we could be able to see the dough getting still more thickening. Switch off the flame and keep stirring as we have still heat in the pan. Take a small piece of kaju mixture and if you roll it, it should roll it to a ball. This is the correct stage to remove the kaju mixture from the flame.
- Allow the kaju mixture to cool off for a while and then with your hands nicely knead it to a dough. Place the dough in the greased plate and using a rolling pin roll it to a slightly thick and big circle. We can also add cashew mixture to the butter paper/ parchment paper and cover with another parchment paper. Roll it to a slightly thick circle
Shape the rolls
- Take the Pistachio dough and roll it like a log of 1″ thickness. Cut into half and keep it ready
- Cut the rolled cashew in half. Then Place the rolled pistachio log in one half of the rolled cashew slowly start to wrap the cashew sheet and roll enclosing the pistachio roll.
- Repeat the same for the other half of the rolled cashew dough. Again roll each kaju pista roll to a thin cylinder. Finally Cut into 2″ long pieces
- The delicious Kaju Pista Rolls Ready to serve!
Video
Nutritional Info
Nutrition Facts
Kaju Pista Rolls | Cashew Pistachio Rolls | Diwali Sweets
Amount Per Serving (1 roll)
Calories 195
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 26g9%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures
Pistachio filling:
- Take Pistachios in a mixer jar
- Grind it in pulse mode till the pista becomes a coarse powder
- Take pistachio powder in a plate. Add powdered sugar. Then, add green food color to the milk and mix well.
- Add this green food color milk little by little and knead pista+sugar mixture to a smooth dough
- The Pistachio filling Ready!
Cashew Outcover:
- Take a flat plate and grease it with ghee. Also grease the rolling pin with little ghee. First lets get ready with our ingredients. If you have stored the cashews in refrigerator, then take it out and bring it to a room temperature. If you are using whole cashews, then break it to two. Take the cashews in a dry mixer
- Grind the cashew to a powder. Sometimes the ground powder might be mushy, do not panic, while mixing this ground cashew with the sugar syrup, this would become smooth.
- Heat a pan and add sugar and water and mix well.
- Let the sugar dissolves in water and keep stirring it in low flame until we get a one-string consistency. We can test the one-string consistency in 2 ways. First, we can take a drop of sugar syrup and rub it in between thumb and point finger and if we move the fingers apart, we should be able to see single string forming in-between the two fingers. Other method is, just pour a drop of sugar syrup in a bowl of water and you could see it forms a ring without getting dissolved in water.
- Now, at this point we need to add our ground cashew powder and keep mixing it with a flat spatula continuously. Within few minutes, we could see our Kaju mixture starts forming like a dough without sticking on the sides of the pan, at this point add cardamom powder and ghee and keep stirring.
- Within one minute, we could be able to see the dough getting still more thickening. Switch off the flame and keep stirring as we have still heat in the pan. Take a small piece of kaju mixture and if you roll it, it should roll it to a ball.
- This is the correct stage to remove the kaju mixture from the flame. Allow the kaju mixture to cool off for a while. Then with your hands nicely knead it to a dough and place the dough in the greased plate. Using a rolling pin roll it to a slightly thick and big circle
- We can also add cashew mixture to the butter paper/ parchment paper and cover with another parchment paper and roll it to a slightly thick circle
Kaju Pista Rolls:
- Take the Pistachio dough and roll it like a log of 1" thickness. Cut into half and keep it ready
- Cut the rolled cashew in half. Then Place the rolled pistachio log in one half of the rolled cashew slowly start to wrap the cashew sheet and roll enclosing the pistachio roll.
- Repeat the same for the other half of the rolled cashew dough. Again roll each kaju pista roll to a thin cylinder. Finally Cut into 2" long pieces
- The delicious Kaju Pista Rolls Ready to serve!
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Kaju Pista Rolls | Cashew Pistachio Rolls | Diwali Sweets |