Kaju Pista Rolls
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Ingredients
| Ingredients | Quantity |
|---|---|
| Pista Powder | 50g |
| Cashew Powder | 1/2Kg |
| Apple Green Food color | 1/2 Tbsp |
| Sugar | 300g |
| Elachi Powder | 1/2 Tbsp |
| Ghee | 50g |
Servings
| Serving | 50 Rolls |
|---|---|
| Preparation Time | 15 Mins |
| Cooking Time | 30 Mins |
Method
In a medium nonstick saucepan, add sugar and the water. Bring to a boil, then lower the heat of the stove immediately to a medium low. The syrup should be medium thickness(Teega paakam).
Add the cashew powder. Stir the paste constantly to prevent the mixture from burning and to remove lumps. Cook the cashew paste for about 6 to 9 minutes. The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable.Finally add elachi mix again.
Transfer to one of the ghee-greased base. Let the paste cool a bit (about 15-20 minutes).
Apply ghee to palms. Take the mixture on any base and knead well.
Take 40% of dough add pista powder and food color, knead agian. Divide the pista paste into 2 or 3 balls as well.
Divide the cashew paste into 2 or 3 balls. Take a ball, roll and press on any ghee greased base. On that a pista ball in middle.
cover all sides. Roll the dough tightly so that the cashew paste completely wraps the pistachio filling entirely.
Roll as thin as you like.
Cut the rolls into small chunks
Roll them again on silver foil.
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