13 February, 2017
Cashew Pista roll; Gluten free, Dairy free
February is such a dreary month here. Buried under deep snow with temperatures plummeting to about twenty below celsius and daylight is still rationed. It is dark both going to as well as coming back from work. The lack of sunlight actually gives rise to ‘winter blues’ also known as ” Seasonal affective disorder’, or SAD. The symptoms are similar to depression.
There are many ways to cope with this, like, getting outside during the day time or some kind of physical activities that bring out the ‘feel good’ hormones or endorphins. In as much as I do not disagree with any of these, I like the alternative methods of bringing out endorphins, for example, by eating chocolates, sweets etc. You get the point, right?
Unlike in India where the sweet shops are found on every street corner, we in the Prairies are very deprived. There is no other way than to try making them at home.
Cashew pista rolls always caught my eye in the sweet shops. Arranged in neat pyramids and stored carefully inside glass cases, they called my name. The silver coating on top and the faint rose essence almost gave them a dressy appearance.
It is quite simple to make them too. I would encourage you to give it a try friends. Do let me know how it turned out.
Recipe: Made 20, 11/2 inch pieces.
Cashew powder 11/2 cups
Pista powder 1 cup
Sugar powder 1 cup
Ghee 1 Tbsp
Green food colour powder 1 tsp
Rose essence 2-3 drops
Silver foil to cover the rolls
Dry roast the cashew and pista separately on medium heat, grind, sieve them and collect them separately.
Warm the sugar on medium heat very gently and keep aside.
In a bowl take the cashew powder, rose essence, and half the sugar. Use water in increments to form a smooth dough. I needed 3 tsp of water. Coat the dough with a little bit of ghee and keep covered with cling film.
In another bowl take the pista powder, rest of the sugar powder and the green food colour. I used home made green food colour. You can find the recipe here. Add water as above to form a dough. Coat with little bit of ghee.
Lay a foot of wax paper, coat with ghee. Put the cashew dough in. Cover with another layer of greased wax paper. Use a rolling pin to spread it in a rectangle shape about 10 inch to 5 inch dimension. Divide this in 2, length wise.
Divide the pista dough in 2 balls. Take each ball and make into a smooth cylinder using your hand.
Carefully lift the pista cylinder and sit it on the cashew sheet. Using the wax paper tightly roll the cashew sheet. Refer to the picture above. Cut them in 11/2 inches pieces.
Repeat with the other sheet.
Carefully seat the silver paper on the rolls.
I got the vegetarian Silver foil or Varq from India. We can skip if unavailable.
If using store bought colour, I’d use a small pinch only.