Kaju Pista Rolls

About Kaju Pista Rolls

Ingredients

• Cashewnut paste ½ cup
• Pistachios, chopped ¼ cup
• Sugar 3 tbsps
• Green cardamom powder ½ tsp
• Khoya 300 gms
• Ghee 2 tbsps

How to Make Kaju Pista Rolls (Stepwise Photos)

Method

1. To make sugar syrup, heat sugar with 3 tbsps water in a small non-stick pan. Add cardamom powder, mix and boil the mixture for 2-3 minutes.
2. Add khoya and mix. Add cashewnut paste and keep stirring till the mixture thickens. Add some ghee and mix well.
3. Spread this mixture on a cling film sheet and let it cool down to room temperature.
4. Sprinkle pistachios over the mixture. Hold one end of the cling film and roll the mixture till you reach the other end of the cling film.
5. Cut the roll into smaller rolls, arrange them on a serving plate and serve.

Additional Tips and Tricks

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Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps