If you would like to make cashew pistachio rolls, follow the recipe to make cashew burfi here. Make pistachio burfi dough as described below.
Pistachio burfi dough
What you need: Makes 2 cups of pistachio burfi dough
2 cups whole pistachios
1/2 cup sweetened condensed milk
Pinch of cardamom powder
1 Tbsp ghee
2 Tbsp milk
1 Tbsp milk powder or more
Pinch of green food coloring
Powder the pistachios in a blender. Once they are nearly fine, add milk and grind them to a smooth paste. Set aside.
Grease a plate or baking tray lightly with ghee and set aside. You may also use a wax paper to line the tray instead.
Place a pan on medium heat. Pour in pistachio paste, condensed milk and cardamom powder. Cook on medium for about 10 to 12 minutes on medium heat until the liquid begins to form a dough consistency. Add ghee and continue to knead the dough with a stirring spoon on medium heat.
Once the dough is seen leaving the sides of the pan and resembles a soft knead-able dough, turn off the heat. Add in the milk powder and knead the dough is not sticky anymore and firm enough to roll out. Pour out the dough on the greased plate, or tray with wax paper. Add a pinch of green color and knead the dough.
Roll the pistachio dough on a piece of wax paper into a cylinder, about 1/2 inch thick. Roll the cashew dough on a piece of wax paper and evenly flatten to an oval or rectangle, about the same length as the pistachio cylinder. Place the pistachio roll on the flattened cashew dough. Roll to tightly to form one cylinder. Roll this carefully in wax paper and set it in the fridge for about 30 minutes. Remove and cut the cylinder into 2 inch long cylinders.
Serve or store in an air tight container. It will last a few days at room temperature. If you refrigerate it, the burfi will hold good for up to a few weeks. Enjoy.