Pista 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 it inside pistachio dough in a way to get marbled effect, then adorned them with edible silver leaf. So delicious!
Servings: 15 pieces
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.