Pista Badam Roll

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

Rate This Recipe


  • For Almond-Cashewnut mixture:
  • 1/2 cup - powdered almonds
  • 1/2 cup - powdered cashew-nuts
  • 1/2 cup - sugar
  • 1/2 tsp - cardamom powder
  • a pinch of freshly grated nutmeg powder
  • a few strands saffron
  • For Pistachio Mixture:
  • 1/4 cup - powdered pistachios
  • 1/4 cup - sugar
  • cardamom powder to taste

How to Make Pista Badam Roll

  • For Almond-cashewnut Mixture:
  • Add a little water to 1/2 cup sugar in a heavy bottomed pan and bring it to a boil.
  • Keep stirring on a low heat till the sugar syrup is sticky and reaches one string consistency.
  • Add cardamom powder, nutmeg powder and saffron. Stir well.
  • Add almond powder and cashewnut powder.
  • Stir till well mixed and the mixture leaves the sides of the pan.
  • Remove from heat and keep aside.
  • For Pistachio Mixture:
  • In another pan, add 1/4 cup sugar and a little water and bring it to a boil.
  • When the syrup reaches one string consistency, add cardamom powder and pistachio powder.
  • Stir well till it forms a smooth mixture and leaves the sides of the pan. Remove from heat. Let both the mixtures cool, then lightly knead them separately.
  • How to Proceed:
  • Roll the almond-cashewnut mixture on a Wax paper into a thick rectangular shape.
  • roll the pistachio mixture into a long cylindrical shape and place it carefully over the almond cashew nut rollout.
  • Gently roll the two by lifting the wax paper into a roll, to cover the pistachio mixture completely. Pat the roll gently.
  • Roll it in coarsely on chopped Pistachio nuts.
  • Cut into slices before serving.