Prep work : Grind the cashews and pistachios separately into fine powder. Sieve them separately. Dissolve the saffron stands in a tbsp of warm water.
In a thick n heavy bottomed pan add the ghee, condensed milk , powdered cashews, milk powder and rose water. Mix them well.
Start cooking this mixture on low to medium heat stirring continuously until it starts to leave the sides of the pan and forms thick mass. This might take around 10 to 12 minutes.
Turn off the flame and transfer this on to a plate. Allow this mixture to cool down a bit.
Meanwhile in a bowl take the ground and sieved pistachios along with powdered sugar , cardamom powder , green food color and Knead it into a soft dough adding very little water say about two tablespoons.
Do not over knead as it might start releasing oil.
Start rolling/shaping :- Divide both the cashew and pistachio dough into two to three equal portions.
Roll out a portion of cashew dough into an oval on a piece of parchment paper.
Take a portion of pistachio dough and shape into a cylindrical log , place this on the rolled cashew dough.
Roll into perfect log sealing their edges.
Keep rolling gently using your palms until it expands in length and forms a thin log.
Cut the log into 2 to 3 inch pieces.
Similarly roll and shape the remaining as well. Basic Kaju pista rolls are ready.
I have prepared double the quantity mentioned and it yielded around 35 decent sized pieces.
For that extra oomph , Dip a thin paint brush or cotton bud in saffron soaked water and decorate their tops.
I added a pinch of orange colour to the Saffron water as I wanted a little brighter shade.
Yummy and Nutty kaju pista rolls are ready to gorge !