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Anjeer Kaju Roll Recipe

Anjeer Kaju Roll
How to make Anjeer Kaju Roll

This sweet treat is made with the goodness of anjeer, cashew nuts, pista, dates and saffron. It's just the perfect dessert to indulge in this Diwali.

  • Total Cook Time 50 mins
  • Prep Time 30 mins
  • Cook Time 20 mins
  • Recipe Servings4
  • Easy

Ingredients of Anjeer Kaju Roll

  • 300 gms Anjeer (dry fig)
  • 200 gms Cashew nuts
  • 100 gms Pista
  • 400 gms Sugar
  • 50 gms Dates
  • 1 gm Saffron
  • 50 gms Ghee
  • 50 gms Posto (poppy seeds)

How to Make Anjeer Kaju Roll

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1.
Soak the cashew nuts for 2 hrs and strain. Grind to a fine thick paste. Add sugar and mix thoroughly.
2.
Heat a non-stick kadhai and cook this sugar cashew mixture in slow flame by adding little ghee for 15 mins. The consistency of the mixture will be thick dough. Keep aside for cooling to handle later.
3.
Soak the anjeer for 1hr and make a rough paste.
4.
In the same non-stick pan, heat the remaining ghee and add the anjeer paste. Cook slowly till 10-12 mins till the mixture looks like a soft dough. Take out and keep it aside for cooling.
5.
Dry roast the pista and make fine powder.
6.
Now divide the cashew nut dough into half. In one half add the pista powder and mix thoroughly to get the pista cashew nut dough which we will use for stuffing.
7.
Soak the saffron in 1 tbsp of warm water. Add the saffron mixture to rest of the cashew nut dough and mix properly.
8.
For assembling the dessert, take a rolling pin and board. Baste some ghee on top of the board to make sure the dough doesn’t stick to the board when rolling.
9.
Take the cashew nut and saffron mix dough. Roll like a long cylindrical shape.
10.
Now take the anjeer mix dough and roll it like a roti using a rolling pin. Repeat the same thing with pista cashew dough on top of anjeer sheet. At last place the saffron cashew roll in one side of the sheet. Gently roll the sheet to get the desired roll shape.
11.
Now spread the poppy seed on top of any working table and roll the final anjeer dessert to get a coating. Keep the dessert in freezer for few hours until its hard enough to cut.
12.
Take out and cut the dessert into roundels. Garnish with chopped pistachio or almond.

Key Ingredients: Cashew nuts, Pista, Sugar, Dates, Saffron, Ghee, Posto (poppy seeds)

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