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.