Always ensure before making the kaju pista roll, both the cashew and pistas should not be taken out from the refrigerator and used immediately.

If so, it will ooze out more moisture while grinding and will not turn out good. Always ensure that both are in room temperature. Keep them out for 5-6 hours and pat dry them well, if you kept them in the freezer.

Even you can roast it a pan for 2 minutes and then grind. I did this for the pista as by mistake it was kept inside the refrigerator the before day.

Grind the cashew first to make the cashew dough. Pulse it 2-3 times in the mixer, if it is slightly coarse, it’s ok. After making the dough when you knead it it will be perfectly smooth.

In a pan add sugar and little water. Let the sugar dissolves and comes to one string consistency.

Always non-stick pan will work out well for kaju sweets.

I first put sugar syrup in the normal pan and then transferred it to the non-stick pan. Since my non-stick pan is big I thought it will not get covered in the camera. Then finally put a step stool and clicked the picture.

Now coming to the recipe, Once the sugar syrup reaches one-string consistency, add the kaju powder to it.

Mix it for a few minutes, when it comes to a whole mass and leaves the sides, transfer it to a plate.

When it is warm enough to handle, grease your hands with ghee and knead it into a smooth dough.

If you feel the mixture is dry sprinkle little milk on the dough and knead it. If it is very soft and not forming the dough, cook it for a few more minutes on a low flame.

Keep this dough covered all the time. Even if it becomes slightly dry, sprinkle a few drops of milk and knead it again with ghee-greased hands. But remember adding more milk will reduce the shelf life.

Let's now make the pista dough. Actually, you can either powder the pista and sugar separately and mix this well and knead with milk or water to make a dough. But I made it in the same way as we did the kaju katli.

As I said I slightly roasted the pista and then made it into a powder. Do not roast till it becomes hot. A slight warm is enough

Heat a pan and add the sugar. Boil till it reaches one-string consistency. Add the pista powder to this. Stir well on a low flame.

Add the green food colour to this. Adding colour is optional, but since I have already attempted this cashew pista roll, I found the green colour was not much visible and vibrant in the pictures. So I wanted to add the colour. Feel free to skip if you don't want.

When the mixture comes to a whole mass, switch off the flame.

When it is warm enough to handle grease your hands with ghee and if needed sprinkle little milk and knead it into a smooth dough.

Take equal-sized balls out of the kaju dough and slightly smaller than that with the pista dough. A lemon-sized dough will be perfect. Keep it covered all the time.

Take a rolling board and cover it with a greased zip lock cover or butter paper. Place a kaju ball in the center of it. cover it with another cover or another sheet of butter paper.

Roll this kaju ball as we do for a poori. Do not roll very thick or very thin. Roll the pista ball into a thin log.

Take out the butter paper on the top and place the pista log on the edge of the cashew which we rolled.

Start rolling it gently. Do not worry it will come out very well and with ease.

Roll it tightly and once done completely roll it front and back twice gently.

Cut the edges as they may be uneven.

Cut the roll into 2 and your kaju pista roll is ready.