Kaju Pista Roll

Kaju Pista Roll

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Whether be Diwali or Holi, sweets are an integral part of Indian traditions. During festive months Indian markets are overflowing with mouth-watering and delicious sweets.

Today I am sharing with you one of my favorite sweet Kaju Pista Roll or Cashew Pistachio Roll. As a kid, this sweet was a must-have during festive months especially during Diwali. This year I am making it for Raksha Bandhan. Usually, I used to make Rice Kheer during Rakha Bandhan but for a change thought of making this as I was craving for Kaju Katli and I also want to introduce this delicious royal sweet to my toddler son.

Kaju Pista Roll is a very rich, fancy looking expensive sweet you get at famous sweet shops but it is very easy to make at home. You will totally enjoy the homemade version as it comes with no adulteration. In this recipe Pista and Cashew are powdered then mixed with the sugar and made like dough then Pista dough is stuffed inside the cashew dough and rolled in a cylindrical shape.

Delicious cashew stuffed with pista that simply melts in your mouth. It is a taste sensation that fills your whole mouth with unique flavors and textures. Unlike other Indian sweet recipes, Kaju Pista Roll recipe is considered to be less sugary.

This is a very easy Kaju Pista rolls recipe that can be ready in 25 minutes, no need for sugar syrup consistency, no complicated steps. Just make sure nuts are completely dry and free of moisture. You can even slightly warm up the nuts but do it for just a few seconds.

It is a unique recipe that produces a soft, dramatic feeling of creamiest texture & taste by utilizing special cashews and pista with a minimum amount of sugar.

Do try other Recipes :

Preparation Time: 10mins  ∏  Cooking Time: 25mins  ∏  Servings: 12-14

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Cashew(Kaju) Dough

For Pistachio(Pista) Dough

How to make Kaju Pista Roll:

For Pista Dough

Step1: In a blender add 1/3 cup of almond and 1/3 cup of pista and make a fine powder. The nuts should be completely dry and free of moisture. You can even slightly dry roast them before grinding for 2-3 minutes then make the powder.

Step2: Transfer the prepared powder on the sieve and strain it through it so that big chunks can be separated. Add the big pieces again in the grinder and make a powder and strain again. Discard these remaining chunks.

Step3: The pista and almond powder should be fine and free of any big chunks of nuts. So strain well.

Step4: Take the remaining 1 tablespoon pista and finely chop them. Adding chopped pista in the stuffing is totally optional, I like adding this so that I get that those tiny pieces while eating and it gives a good texture.

Step5: In a large mixing bowl take pista and almond powder, add 2-3 tablespoon of powdered sugar, 1/4 teaspoon cardamom powder and finely chopped pista. Mix everything well.

Step6: In a small bowl take 2 tablespoon milk and add 2-3 drops of green food color and mix well. Adding green color to the pista dough is totally optional, you may skip if you don’t want to add it.

Step7: Add the prepared colored milk into the powdered mixture and mix evenly.

Step8: At last add around 1 teaspoon ghee, and mix it.

Step9: Knead the mixture to a nonsticky dough then divide it into 2 parts. Stuffing is ready and Keep it aside.

For Cashew Dough

Step10: Grind the cashews in a mixture jar and make a powder. Transfer the prepared powder on the sieve and strain it through it so that thick chunks can be separated. Add the big pieces again in the grinder and make a powder and strain again. Discard these remaining chunks.

Step11: The cashew powder should be fine and free of any big chunks of nuts.

Step12: Heat a pan on medium-low flame and add 1/3 cup of sugar along with 1/3 cup of water and let the water boil until the sugar melts.

Step13: Once the sugar melts add cashew powder along with 1-2 tablespoon of ghee. Make sure there are no lumps in the mixture.

Step14: Let the paste cook on a medium-low flame for 4-5 minutes. Initially, it will become a liquidy paste. Add 1/8 teaspoon cardamom (elaichi) powder. Continuously keep stirring to avoid mixture to stick at the bottom.

Step15: Mixture will start to thicken up, continue till the dough is formed and starts leaving the pan.

Step16: Mixture is now ready, don’t overcook it else it can get stiff. Remove it on a bowl so that it will cool down a bit.

Step17: Cover the rolling board with a thick polythene sheet. Apply some ghee over this sheet and transfer the slightly warm Kaju paste over it.

Step18: Using the sheet start kneading the dough for 2 minutes until it will become smooth. Make sure you are working on slightly warm Kaju dough. If the mixture gets completely cooled then while rolling you may get cracks on the surface.

Step19: Take two sheets of polythene or wax paper. Place one underneath the dough and one on top. Use a chopping board and put it on top of the dough now apply pressure to roll out the dough. Alternatively, you may roll it using a rolling pin.

Step20: Rotate the chopping board couple of times until it is completely rolled out with even edges. The cashew sheet should be slightly thick.

Step21: Now take the prepared pistachios dough and place it over the rolling board and roll into a long little thick log using your hands. Keep the length the same as that of the cashew sheet. Likewise, roll the other portion of stuffing as well.

Step22: Cut the cashew sheet into two equal parts from the center. Take one roll of pista stuffing and place it over the cashew sheet. Now with the help of the polythene sheet very gently make a roll. While rolling the sheet will come in between the rolls, keep pulling on that and roll.

Step23: Slowly roll to make the kaju pista roll smooth and uniform cylinder. Make sure that the rolls don’t get loose. Roll it a little tightly.

Step24: Roll it a little more to make it thin. Similarly, make another roll. Take these rolls in a plate and place them in a refrigerator to set for 20 minutes.

Step25: Apply some ghee on the sharp knife then cut the roll 2 inches long.

Step26: Sprinkle some saffron strands on top. Homemade Kaju Pista Rolls are ready. Enjoy!

Kaju Pista Roll


  • If you feel the nuts are a little moist and not completely dry then I will suggest to slightly dry roast them on low-medium flame for 2-3 minutes.
  • Always sieve the powdered nuts to avoid getting any big chunks in the dough.
  • If your cashew dough turns hard, then add some milk/water and start to heat till it forms a dough.
  • Cook cashew paste on a medium-low flame and keep stirring continuously to avoid sticking it at the bottom of the pan.

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