Badam Pista Roll / Almond Pistachio Roll

These Almond Pistachio Rolls are my husband’s favorite. They are very simple to prepare and making the sugar syrup to the proper consistency is the key.

Time of Preparation : 2 hours + 20 minutes
No of pieces : around 30

Ingredients:

• Almonds – 1 cup
• Sugar – 3/4 cup
• Water a few tbsp
• Cardamom powder – a pinch
• Ghee – 3 tbsp

For Inner Layer:

• Pistachios – 1/2 cup
• Sugar – 1/4 cup

Method of Preparation:

1. Soak the almonds and pistachios overnight or in hot water for 2 hours.
2. Remove the skin from the both.
3. Dry them by spreading them in a cloth.
4. If you feel still they are wet, dry roast them in medium flame for 5 minutes.
5. Grind the almonds to powder and grind the pistachios along with 1/4 cup of sugar.
6. Take a nonstick vessel and make sugar syrup by adding very little water.
7. The sugar should be just immersed in water and add the cardamom powder.
8. Melt the sugar until you get single string consistency.
9. Now add the almond powder and stir for 5 minutes.
10. When it starts sticking to the pan add the ghee now.
11. It will roll together like a ball.
12. Turn off the heat and keep it aside.
13. Now grease a plate with ghee and spread the almond dough like chapati.
14. On top spread the pistachio sugar mix.
15. Roll the two times and cut them in between.
16. You will get approximately 3 to 4 rolls.
17. Make them to pieces.
18. Delicious rolls are ready.

Note:

• We can do the same for cashews too instead of almonds.
• For cashew sugar ratio is 2:1 (1 cup sugar for 2 cup cashews).
• Here I simply grind the pista with sugar and spread for inner layer.
• We can also do the pista stuffing in a similar way of making badam layer (by making sugar syrup).
• We can just powder the pista coarsely and spread.
• Start rolling the almond dough when it is warm. Else we will get more cracks in the roll.