Diwali Kaju Pista Rolls are a luxurious treat that combines the creamy richness of cashews with the vibrant crunch of pistachios. These bite-sized delights melt in your mouth, offering a perfect balance of sweet and nutty flavors. With just 25 minutes of prep and a quick 5-minute cook time, they’re surprisingly easy to make yet feel indulgent enough for any festive occasion. The smooth, velvety texture of the cashew base pairs beautifully with the earthy, slightly crisp pistachio coating, creating a sensory experience that’s both comforting and exciting.
These rolls are not just a dessert—they’re a celebration of tradition and flavor, perfect for sharing with loved ones during Diwali or any special gathering. The aromatic blend of cardamom and saffron adds a warm, fragrant note that elevates every bite. Whether you’re a seasoned cook or a beginner, this recipe is a delightful way to bring a touch of elegance to your table. The combination of creamy, crunchy, and aromatic elements makes these rolls irresistible, leaving everyone reaching for seconds.
Ingredients for Diwali Kaju Pista Rolls
- Cashew Dough:
- 2 cups (8oz/225g) cashew flour, finely sifted
- 2 tablespoons dry milk powder
- 1 cup (8oz/225g) granulated sugar
- ½ cup (4floz/120ml) water
- 2 teaspoons ghee (or substitute with unsalted butter)
- 1 teaspoon rosewater (optional, for fragrance)
- Pistachio Dough:
- 1½ cups (6oz/170g) pistachio flour, finely sifted
- ½ cup (2oz/57g) powdered sugar
- 2 tablespoons milk powder
- ¼ teaspoon ground cardamom
- 2-3 teaspoons water (adjust as needed)
- A few drops green food coloring (optional, for vibrant color)
Step-by-Step Instructions
- Make the Cashew Dough:
- In a small bowl, combine the cashew flour and dry milk powder.
- In a medium saucepan over medium-low heat, combine the sugar and water. Heat until the sugar dissolves and the surface is covered in bubbles.
- Reduce the heat to low and stir in the cashew mixture. Cook until the dough comes together and leaves the sides of the pan.
- Add the ghee and rosewater. Stir until the dough holds together but remains slightly sticky.
- Turn the dough onto parchment paper and let it cool while preparing the pistachio dough.
- Make the Pistachio Dough:
- In a bowl, combine the pistachio flour, powdered sugar, milk powder, and ground cardamom.
- Add 2 teaspoons of water and green food coloring (if using). Knead into a dough. If too dry, add the third teaspoon of water.
- Divide the pistachio dough in half and set aside.
- Assemble the Rolls:
- Once the cashew dough has cooled and firmed up, divide it in half. Roll each half into a 4×6 inch (10x15cm) rectangle on parchment paper.
- Roll the pistachio dough halves to the same size as the cashew dough.
- Place one pistachio rectangle on top of a cashew rectangle. Cover with parchment and roll both together into an 8×10 inch (20x25cm) rectangle, about 1/8 inch (3mm) thick.
- Remove the top parchment and tightly roll the dough from the longer end. Shape into an even log, about 1½ inches (4cm) thick. Use parchment to handle if sticky.
- Repeat with the remaining dough halves.
- Slice and Serve:
- For easier slicing, wrap the rolls in plastic wrap and refrigerate for a few hours (or up to a few days).
- Use a sharp knife to cut ½ inch (1½ cm) thick slices. Serve immediately or store in an airtight container at room temperature for 3 days, in the refrigerator for several weeks, or freeze for up to two months. Defrost at room temperature for 1-2 hours before serving.
Perfect Pairings: Serving Suggestions
These Diwali Kaju Pista Rolls are a delightful treat on their own, but you can elevate your presentation by serving them with a side of saffron-infused milk or a cup of masala chai. For a festive touch, arrange the slices on a platter and garnish with edible silver leaf or a sprinkle of crushed pistachios. They also pair beautifully with fresh fruit like mango slices or pomegranate seeds for a refreshing contrast.
Storage Secrets: Keeping Them Fresh
To maintain their texture and flavor, store the rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for several weeks or freeze for up to 2 months. When ready to enjoy, let frozen rolls thaw at room temperature for 1-2 hours. Avoid microwaving, as it can alter the delicate texture of the dough.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the cashew and pistachio doughs a day ahead and refrigerate them. This allows the dough to firm up, making it easier to roll and shape. You can also use pre-sifted flours to skip the sifting step. For a quicker assembly, roll the doughs into logs directly without refrigerating, though chilling ensures cleaner slices.
Recipe Variations to Try
Experiment with different flavors by swapping the rosewater in the cashew dough for orange blossom water or vanilla extract. For the pistachio dough, try adding a pinch of saffron or a teaspoon of cocoa powder for a unique twist. You can also mix in finely chopped dried fruits like apricots or dates for added texture and sweetness.
Essential Equipment for Success
To make this recipe easier, use a non-stick saucepan for the sugar syrup to prevent sticking. A silicone spatula is ideal for stirring the dough, and parchment paper is a must for rolling and shaping. For precise slicing, a sharp serrated knife works best. If you don’t have pistachio flour, grind shelled pistachios in a high-speed blender until finely powdered.
Diwali Kaju Pista (Cashew Pistachio) Rolls
Ingredients
Cashew dough
- 2 cups cashew flour, finely sifted 8oz/22g
- 2 tablespoons dry milk powder
- 1 cup granulated sugar 8oz/225g
- ½ cup water 4floz/120ml
- 2 teaspoons ghee
- 1 teaspoon rosewater
Pistachio dough
- 1½ cups pistachio flour, finely sifted 6oz/170g
- ½ cup powdered sugar 2oz/57g
- 2 tablespoons milk powder
- ¼ teaspoon ground cardamom
- 2-3 teaspoons water
- A few drops green food coloring (optional)
Instructions
- Make the Cashew Dough
- In a small bowl, combine the cashew flour, and dry milk powder.
- In a medium saucepan over medium-low heat, combine the sugar and water.
- Watch carefully – just as soon as the sugar has melted and the surface of the water is covered in bubbles, reduce the heat to low and stir in the cashew mixture.
- Stir until the mixture comes together and leaves the sides of the pan, and then add the ghee and rosewater. Stir to combine until the dough holds together but is still a bit sticky.
- Turn the dough onto a large piece of parchment paper and let it cool while you make the pistachio dough.
- To Make the Pistachio Dough
- In a bowl combine the pistachio flour, powdered sugar, milk powder, and ground cardamom.
- Add 2 teaspoons of water and green food coloring, if using, and knead the mixture into a dough. If the mixture is too dry, add the third teaspoon of water. Divide the dough in half and set aside.
- When the cashew mixture has cooled (it should be firmer and easier to handle – if not, let it cool for a bit longer), divide the dough in half and pat or roll each half out on the parchment to about a 4×6 inch (10x15cm) rectangle.
- Pat or roll the pistachio dough halves to the same size as the cashew dough.
- Making the Rolls
- Working with one half of each dough at a time, place the pistachio rectangle on top of the cashew rectangle.
- Place a piece of parchment paper on top of the pistachio dough and roll out both doughs together until the dough is roughly an 8×10 inch (20x25cm) rectangle and about 1/8 inch (3mm) thick.
- Remove the top piece of parchment and, starting with a longer end, tightly roll up the dough.
- Once the dough is rolled up, keep rolling the dough and patting the ends towards the center to form an even log shape, about 1 ½ inches (4cm) thick. If the dough is sticky, you can use the parchment paper to help you handle and roll the dough.
- Repeat the rolling and shaping the dough with the remaining halves of dough.
- At this point you can cut the dough right away, or, for easier slicing, wrap the rolls well in plastic wrap and refrigerate for a few hours (or up to a few days).
- When you are ready to slice, use a sharp knife to cut ½ inch (1 ½ cm) thick slices and serve!
- Store in an airtight container at room temperature for 3 days or in the refrigerator for several weeks. These can also be frozen for up to two months. Defrost at room temperature for 1-2 hours.
