Pistachio and Raspberry Kaju Rolls
Pista Kaju Roll or Kaju Pista Roll is an Indian mithai very popular during Diwali. It’s made from cashews and pistachios. I added a twist to these rolls by adding raspberry powder to the cashew dough and rolled inside pistachio dough, adorned with edible silver leaf. So delicious!
Pista Kaju Roll is my take on everyone’s favorite Kaju pista Roll where pistachio dough is rolled inside the cashew dough. I changed things up and made the outer layer with pistachio dough or pistachios cooked in sugar syrup with cardamom; same process as we make Kaju Katli. The filling inside the pistachio layer is made from milk powder, dried raspberry powder and cashews. I love the raspberry and pistachio flavors and they go so well along with each other.
Cashews are known as Kaju and Pistachios as pista. Diwali mithais prepared with nuts is very popular to gift people or enjoy them for yourself. The combination of pistachios and raspberry cashews gives nice taste and texture and make these rolls decadent.
There are two ways to make this. One the regular way where you cook the outer layer, roll it out and fill it with another different layer and roll both together to achieve rolls that have distinct creamy white layer outside and green layer from pistachios inside it. I wanted a little marbled effect, so I roll them in a way that the raspberry layer shows along with green pistachio layer. It’s upto you how you make these. They both taste similar. This sounds intimidating or difficult to work with, but it is not as long as you follow the steps and work quickly once the doughs are prepared.
It is very important to roll these when the dough is warm, to have smooth looking rolls.
Ingredients used
- Pistachios and Cashews are unsalted unroasted ones.
- Sugar – there are two types of sugar used in this recipe powdered sugar for the raspberry cashew filling and regular granulated sugar for the pistachio dough.
- Milk powder – I have used it only in the filling with raspberry cashews. Use unsweetened variety.
- Dried raspberry – Easily available at target or any other stores. Just grind it in spice grinder and sieve it to remove the seeds.
- Flavor/ Color – I did not use any color but if you like intense pink color then use some color or you can change up raspberry flavor to strawberry, use dried strawberries. You can also use 2 tbspRrooh Afza syrup.
- Cardamom – I have used cardamom powder. You can leave it out if you do not like the flavor.
- Edible Silver leaf – I have used it for two reasons, its festival time and they add nice shine, and they also cover up any cracks you have developed. Lol. You can roll these in pistachios or rose petals too.
Storage
These rolls can be stored in the refrigerator for two weeks. They taste much better within first few days.
Tips
- Make sure to grind the pistachios and cashews using a spice grinder and sieve them. You want smooth ground nut flour. Do not over do it either, it starts releasing oils and almost close to turning into nut butter. So, use pulse in breaks.
- Sugar consistency does not matter, as long as sugar is melted in the water, and it is bubbling when you add the ground pistachio. It’s important to not overboil the sugar syrup, or else it will make tough to roll.
- Your raspberry cashew filling should be smooth, and you should be able to make log and roll it.
If the dough cools down before you roll it, then you can microwave it for 10 seconds to avoid cracks while rolling. So, try to work on it when its hot or warm wear gloves or use parchment paper to support the warmth of the dough. - Use ghee while rolling the dough or if the dough sticks. It really helps.
Pista Raspberry Kaju Rolls
Ingredients
Raspberry Cashew filling
- 1 ½ cup cashew powdered
- 1/4 cup powdered sugar
- 2-3 tbsp milk powder
- 3 tsp raspberry powder
- 2 tbsp milk
- 1/2 tsp cardamom powder
Pistachio dough
- 1 ½ cup pistachio powdered
- 1/4 – 1/3 cup sugar
- 1/2 cup water
- 1/2 tsp cardamom powder
- 1 tbsp ghee or more for greasing
Instructions
Raspberry Cashew Filling
- In a mixing bowl add ground cashews, powdered sugar, milk powder, raspberry powder; stir it. Add milk in it and make a sticky dough. You can use more milk if required. Cover this mix and leave it aside.
Pistachio Dough
- In a pan add sugar and water, bring it to boil. When you see, the syrup is bubbling add the pistachios. Add cardamom powder and ghee. Cook it continuously while stirring on medium heat and once you see the dough pulling away from the edges of the pan. It’s indication that its cooked well. Do not overcook it.
- Transfer the pistachio dough mix into the silicone mat or parchment paper. Let it cool down just for few minutes. With the help of another parchment paper on top of the pistachio dough, roll it out into a disc.
- Shape out raspberry cashew mix into a log too. It should be long enough to go inside the pistachio layer. Place this over/inside the rolled out pistachio disc.
- With the help of parchment paper, slowly gently start rolling the pistachio disc over raspberry cashews dough in a way that it covers the filling.
- Keep rolling until you get a thinner, uniform and smoother looking roll. If it gets long, divide the roll into two parts. Roll each individually until you get thin rolls.
- Cut the roll into equal ‘2 inches’ long rolls. Top them with silver edible leaf. I use a spatula to handle silver leaf. The pistachio rolls can be rolled over silver leaf as well without touching it.
- The pista raspberry kaju rolls are ready to be served.
Notes
- These rolls can be stored in the refrigerator for two weeks. They taste much better within first few days.
- Make sure to grind the pistachios and cashews using a spice grinder and sieve them. You want smooth ground nut flour. Do not over do it either, it starts releasing oils and almost close to turning into nut butter. So, use pulse in breaks.
- Sugar consistency does not matter, as long as sugar is melted in the water, and it is bubbling when you add the ground pistachio. It’s important to not overboil the sugar syrup, or else it will make tough to roll.
- Your raspberry cashew filling should be smooth, and you should be able to make log and roll it.
- If the dough cools down before you roll it, then you can microwave it for 10 seconds to avoid cracks while rolling. So, try to work on it when its hot or warm wear gloves or use parchment paper to support the warmth of the dough.
Use ghee while rolling the dough or if the dough sticks. It really helps.