Kaju Pista Rolls (Indian Cashew and Pistacio Sweets)

Ingredient:-


Cashew nuts-2 cups unsalted 
Pistachio kernels-1 cup unsalted, unshelled 
whole milk-1 1/2 cup   
Green food coloring -2 pinch
Powdered sugar-1 1/4 cup or more to taste 
Light corn syrup-1 1/2 tbsp
Ghee, or homemade clarified butter-3 tbsp 
Cardamom powder-1/2 tsp
Silver Leaf / Foil for Decoration

Method:-



In 2 different bowls. Soak the cashew nuts and pistachio kernels in warm water. Let the nuts sit in a warm area for about 2-3 hours.
During this period of time, change the water about 3 to 4 times with new warm water.
Drain the nuts separately and set aside in 2 other bowls.

 Plate with a thin layer of ghee. Set aside.

Bland  the cashews first into a fine paste. If the cashews don't blend easily, add as little milk as possible (from the 1 cup previously mentioned) to get it to blend.

For the cashew nut barfi:- 


In a medium nonstick saucepan, add a tablespoon of corn syrup, 3/4 cup of powdered sugar and the rest of milk (meant for the cashews).

 Bring to a boil, then lower the heat of the stove immediately to a medium low. The liquid should be syrup-y.

 Add the cashew paste. Stir the paste constantly to prevent the mixture from burning. Cook the cashew paste for about  9 to 15 minutes.

The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable. Add 1/2 of the amount of cardamom powder, and 2 tsp of ghee. Mix well.

Transfer to one of the 2 ghee-greased plate. Let the paste cool a bit (about 15-20 minutes) while you're making the same procedure with the pistachios.In-case u feel very soft u cook more time.

For the pista barfi:-

Bland the pistachios into a fine paste. If the pistachios don't blend easily, add as little milk as possible (from the 1/2 cup previously mentionned).

In a small nonstick saucepan, add 1/2 tablespoon of corn syrup, the rest of the powdered sugar and the rest of milk (meant for the pistachios).

 Bring to a boil, then lower the heat of the stove immediately to a medium low.

Add the pistachio paste. Stir the paste constantly to prevent the mixture from burning. Cook the pistachio paste for about  9 to 15 minutes.

The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable. Add the remaining cardamom powder, food coloring and 1 teaspoon of ghee. Mix well.

Transfer to the other ghee-greased plate . Let the paste cool a bit (about 15 minutes)

 Cashew Pista Rolls:-

Divide the cashew paste into 2 or 3 balls. Cover the cashew paste with another mat or plastic wrap, then roll the cashew paste with a rolling pin to about a 1/8-inch thick layer and cut the layer into 4-inch wide rectangles.

Divide the pistachio paste into 2 or 3 balls as well. Create 2 or 3 1/4-inch diameter cylinders.

Insert a pistachio cylinder into each cashew rectangle. Roll the dough tightly so that the cashew paste completely wraps the pistachio filling entirely. Repeat with other balls of nut paste. Cut the rolls into 1-inch cylinder using a  knife.

 Decorate with silver leaf or pista pieces.

You can store them in rectangular-shaped airtight-container then refrigerate them for a week.
Arrange them layer by layer, between waxed paper if you're afraid they stick to each other.


Serve with hot tea.