Kaju Pista Pepita Roll is a two layer dessert made into a roll consisting of outer white / yellow outer layer made of powdered cashew nut which is cooked in a sugar syrup and inside green layer is made with a dough made powdered pistachio and pepita. The pistachio pepita mixture is stuffed into a outer cashew nut layer and then rolled into a long log, It is then cut into 2 inch rolls and served. This gluten free sweet can be flavored with cardamom powder, saffron or rose water. It is eye catching and can be made and enjoyed for any occasion or festival .
Kaju Pista Pepita Roll
Kaju Pista Pepita Roll is a two layer dessert made into a roll consisting of outer white / yellow outer layer made of powdered cashew nut which is cooked in a sugar syrup and inside green layer is made with a dough made powdereed pistachio and pepita. The pistachio pepita mixture is stuffed into a outer cashew nut layer and then rolled into a long log, It is then cut into 2 inch rolls and served. This gluten free sweet can be flavored with cardamom powder, saffron or rose water. It is eye catching and can be made and enjoyed for any occasion or festival .
Servings 14 roll
Calories 118kcal
Equipment
- bowl x 2
- sieve
- knife
- mixture jar / blender / grinder
- nonstick pan
- spoon
- spatula
- rolling pin
- butter paper / plastic sheet
Ingredients
Kaju / Cashew nut dough
- 1 cup cashew nut broken and chopped
- 1/2 cup sugar I have used raw sugar (White sugar gives a bright white colour)
- 1/4 cup water
- 1/2 tsp cardamom powder elaichi powder
- 1 tsp saffron strands, kesar (If you want to make yellow and saffron flavored kaju pista pepita roll)
- 1/4 tsp saffron colour or yellow food colour
- 3 tsp ghee clarified butter, keep 1 tsp aside for greasing the palms and butter paper
Pistachio pepita dough
- 1/3 cup pistachio pista, chopped (You can use 2/3 cup of pista instead of 1/3 cup of pepita)
- 1/3 cup pepita seeds
- 1/2 tbsp milk or less. Add gradually to the dough to knead.
- 1.5 tbsp icing sugar or powdered sugar
- 1/4 tsp ghee clarified butter
Instructions
Pistachio pepita dough
- In a mixture grinder or blender add pepita seeds. ( I like to use pepita seeds along with pistachio as when they are blended together the mixture gets dark green colour from pepita and so no artificial coloring is needed).
- Pulse and grind the pepita seed to powder. (Do not worry if there are small pieces left. As the ground pepita is going to be used for the filling it is ok if small pieces are left). (It is very important that you pulse and grind any nuts. Grinding continuously will generate heat and release oil from the nuts. We want free flowing nut powder and not oily paste. So be carefully while grinding ).
- Now take pistachio in a mixture grinder or blender . Pulse and grind the pistachio to powder. It is ok if some small pieces of pistachio are left as they are going to be used as the filling in the roll. (If you do not want to use pepita seed you can use entirely pistachio or use almonds in place of pepita. Add few drops of green food colour if using almonds).
- Take both pepita and pistachio powder in a bowl.
- Mix well and add icing sugar or powdered sugar and cardamom powder.
- Mix well and gradually add milk and start gently start to mix the mixture.
- The mixture has come together. Add some ghee and knead it gently to smooth with your hands.
- The pistachio pepita dough is ready. Divided into two balls and cover and keep aside.
Kaju / Cashew nut dough
- In a mixture jar add chopped cashew nut and pulse and grind to powder. (It is very important that you pulse and grind any nuts. Grinding continuously will generate heat and release oil from the nuts. We want free flowing nut powder and not oily paste. So be carefully while grinding ).
- Now sieve the powdered nuts through soup strainer. (It is important to sieve the powder and we need very smooth dough to make kaju roll. If there are small particles in the powder then it would make it difficult to roll and the kaju roll may break).
- The fine powder will be collected in the bowl below. The leftover partilcles can be pulsed and grind again. Sieve it and repeat the procedure till you are left with minimum powder. The fine powder can be used to make kaju roll and the leftover coarse powder can be used to make curry or milk shakes or any desserts.
- Collect the fine powdered cashew nut.
- In non stick pan add sugar and water and put them to heat on a medium heat.
- The sugar will dissolve and the mixture will start to boil after 4-5 minutes. Boil for couple of minutes more.
- Add the sifted powdered cashew nut mixture and mix well stirring conutinuously on medium heat.
- After a minute, the mixture will start to thicken. Add cardamom powder.
- Mix well and add ghee and keep on stirring continuously thick mixture thickens.
- After 3-4 minutes the mixture thickens and starts to leave the pan.
- Remove from the heat and put the mixture on butter paper or plastic sheet. Add little ghee and make it smooth it.
- Put another butter paper on top of the flattened smooth mixture and start rolling gently into around 8 inch big circle of 1 mm thickness. Also divide the pistachio pepita dough into two parts. Take one part and roll it into a long log as shown.
- Now cut the big circle into half with a knife or pizza cutter. Place one rolled log of pistachio pepita dough on the big edge of the cut circle as shown.
- Now carefully start rolling the kaju roll tightly.
- Roll the log gently to smoothen the edges. (If you find the roll is tearing then apply some water and roll it to smooth). Keep aside the smooth roll.
- Similarly repeat the procedure with the remaining half circle.
- The two roll are formed.
- Cut the uneven outer edges with smooth knife. Remove them and then cut the log into 2 inch equal parts. I was able to cut into 14 rolls. The kaju pista pepita roll are ready to serve or they can be refrigerated for 8-10 days.
- I am sharing parallel with you the steps of making saffron kaju pista pepita roll. After the step 7 If you want saffron flavor then add saffron strands and a saffron food colour.
- Mix well. The mixture will give nice bright yellow colour.
- Mix well and add ghee and keep on stirring continuously thick mixture thickens.
- After 3-4 minutes the mixture thickens and starts to leave the pan. Remove from the heat and put the mixture on butter paper or plastic sheet. Add little ghee and make it smooth it.
- Put another butter paper on top of the flattened smooth mixture and start rolling gently into around 8 inch big circle of 1 mm thickness. Also divide the pistachio pepita dough into two parts. Take one part and roll it into a long log as shown. Now cut the big circle into half with a knife or pizza cutter. Place one rolled log of pistachio pepita dough on the big edge of the cut circle as shown.
- Now carefully start rolling the kaju roll tightly. Roll the log gently to smoothen the edges. (If you find the roll is tearing then apply some water and roll it to smooth). Keep aside the smooth roll. Similarly repeat the procedure with the remaining half circle.
- The two roll are formed.
- Cut the uneven outer edges with smooth knife. Remove them and then cut the log into 2 inch equal parts. I was able to cut into 14 rolls. The kaju pista pepita roll are ready to serve or they can be refrigerated for 8-10 days.
- Serve the kaju pista pepita roll on any ocassion and enjoy.
Nutrition
Calories: 118kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 2mg | Potassium: 103mg | Fiber: 1g | Sugar: 9g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
This is absolutely amazing and very clear explanation!
Thank you so much!!