Pista Mithai Roll is rich in taste and flaunts an abundantly nutty flavor that leaves one drooling for more. These silky-textured, velvety smooth, melt-in-the-mouth nut rolls make a huge hit during festivals like Diwali, Holi, Rakshabandhan, and others.
Indulge in these luxurious mithai pinwheels and make a big batch as festivals are approaching!
A quintessential part of Indian cuisine, sweets/ Mithais mark the beginning of festivities and celebrations in India. There’s nothing better than indulging in the rich and gorgeous mithais that elevate the celebratory moments and make them purely blissful!
So to mark the occasion, here is a simple-to-make pista-based confection.
This delicious recipe of pista rolls does not take much time to prepare, and it also makes a great gifting option during festivals and special events.
Make sure nothing can deter you from impressing your loved ones with your culinary skills! So, get set and begin!
What is Pista Mithai Roll
Pista is the Hindi name for Pistachios, and mithai means sweets.
Pista Mithai Roll is a delicious dessert made with milk, sugar, and ghee and bounteously flavored with cardamoms and pistachio essence. This is an exciting version of pista-based burfi/ fudge, but it is creamier and shaped into convenient and irresistible-looking rolls.
You can conveniently make a big batch of these pista pedas and store them in air-tight containers to relish them for days to come.
Reasons You’ll ♡ Pista Mithai Roll
This dual-toned Pista Mithai Roll is an irresistibly exciting desert brimming with pista flavor and drool-worthy smooth texture. This is not all!
You will love this Indian Fusion Dessert for other reasons too —
- Prepared with a handful of ingredients
- Rich, smooth, and melt-in-the-mouth texture
- Perfectly sweet and irresistibly delicious!
In short, a super indulgent and flavorsome treat that is loved by all ages and is a crowd-pleasing dessert that fits any celebration and memorable occasion.
Moreover, this homemade ravisher is devoid of any preservatives and, therefore, better than the store-bought mithais.
Pista Mithai Roll Ingredient List
Milk — Milk is the essential ingredient that makes the base of these pista rolls. Always use whole cream milk for making these delightful bites because the fat in the full cream milk makes richer and super smooth delicacies.
Sugar — Superfine sugar is used for flavoring this delicious pista peda mithai. Granulated sugar should not be used as it will make the mixture runny when added to the heated mixture. Superfine sugar blends nicely into the milk and milk powder.
Milk Powder — The added milk powder renders these sweet pistachio pinwheels extra creaminess. It also adds more flavor and extra smoothness to these pista mithai rolls.
Ghee — Pure homemade ghee is used for preparing these delicious pista rolls. It imparts a nutty and mesmerizing flavor that makes these luscious treats irresistibly drool-worthy.
Pistachio Essence — This adds a flavorsome boost to the recipe making it more intense and pistachio-flavored.
Crushed Pistachio — These are added to the pista mithai rolls for more flavor and texture.
Green food color — Edible green color is optional, but it adds a nice color to the pista rolls. And the dual-colored rolls look just amazing!
Cardamom powder — This brings more flavor and an enticing aroma, which makes the pista rolls super delicious.
Recipe Tips and Variations
Ensure the mixture is lump-free — After combining the milk, powdered milk, and sugar, make sure that the combination is lump-free and smooth, as this facilitates making smooth-textured rolls.
Keep the temperature under control — Keep the temperature to medium-low when cooking the mixture to avoid burning. The milk powder in the mix is susceptible to burning; therefore, it needs to be taken care of while cooking.
Heavy-bottomed pan to prevent burning — The mixture may stick to the bottom and get burnt, thereby spoiling the recipe. So it is best to use a heavy-bottomed pan to avoid any burning.
Adding food color for better aesthetics — I have added a few drops of green color for an attractive pistachio layer, but this is optional. You can altogether skip adding it if you do not want any color variation. However, the food color is just for adding a layer of color to the rolls, and it does not alter the taste of the pista mithai rolls in any way.
Grind the pistachios for smoother rolls— The coarse pistachios will not result in the melt-in-the-mouth texture of the pista rolls. Therefore, grinding the pistachios to a fine powder is a good idea. For best results, you can also strain the pista to a fine powder that will turn your rolls into smoother treats.
Options for essence — I have used pista essence for making this Indian Fusion Dessert recipe, but you can use another essence, according to your liking. Rose and kewra essence are the other options you may like to try for flavoring your mithai rolls.
Avoid over-cooking — The mixture turns dry and chewy if cooked for a prolonged duration. Therefore, as soon as the mixture comes together like dough, remove it from the heat and immediately transfer it to another bowl to stop further cooking.
Consistency of the dough — Dough is considered to be of perfect consistency when it starts leaving the sides of the pan. Keep the dough relatively soft and ensure it is not too stiff; otherwise, the rolls will become hard and not very palatable. If you want softer pista rolls, keep the dough slightly sticky.
Kneading for the smooth dough — The pista mithai rolls may break if the dough is not soft and pliable. To avoid this, knead the dough properly with your hands until it feels smooth and soft to the touch. But before kneading, ensure it has cooled down and is comfortable to touch.
For mess-free rolling of dough — Using parchment paper or a baking sheet for rolling the dough will assist in a mess-free and effortless rolling.
For crack-free pista rolls — Rolling the dough is easier and better when the dough is still warm. For crack-free and smooth rolls, roll the dough in between the parchment paper or baking sheet while the dough is fairly warm. Once you allow the dough to cool down completely, rolling them into a pinwheel shape will become challenging. Therefore, as soon as the dough feels comfortable to touch, start rolling it into the pista rolls.
Fixing the stiff dough — Stiff dough can be warmed in the microwave for about 10 seconds to make it more pliable and soft so that it can be rolled out easily in between the parchment paper.
Shaping the dough differently — For some, shaping the dough into pinwheels may seem tricky. In that case, the easy way to move ahead with the recipe is to shape the dough into swirled pedas! I have explained the method below in the recipe.
Fixing the cracks in the rolls — Sometimes, pinwheels may develop cracks over the surface when they are being shaped. If you see any cracks after rolling, pinch them together to form a smooth and clean look.
Let me know what you think!
These Pista Mithai pinwheels are exotic bites of delightfulness, adding hues and sparkle to your festivities! I am sure you would love to curate a big batch of these beauties to add charm and happiness to your next Diwali party.
So, get on the party mode and come along…….let’s greet the festivities and celebrations as they deserve to be welcomed….with enthusiasm, style, and cheerfulness!
Should you make this Mithai roll recipe, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE LIP-SMACKINGLY DELICIOUS DESSERTS THAT YOU’LL LOVE!
Follow the step-by-step instructions to make the best Pista Mithai Roll
Pista Mithai Roll
- Combine milk and sugar in a mixing bowl.
- Add cardamom essence.
- Mix until combined.
- Add milk powder.
- Mix it rapidly until it is well combined and it forms a lump-free mixture.
- Add ghee.
- Mix it again. Set it aside for 5-10 minutes.
- Combine milk and sugar in a mixing bowl. Add Pistachio essence.
- Stir in milk powder.
- Mix it rapidly until it is well combined and it forms a lump-free mixture.
- Add crushed pistachios and food color. Tip — Green food color can be added to render these pistachio pinwheels a lovely hue and festive look. You may skip them altogether if you don’t prefer to add any color. The choice is entirely yours.
- Add ghee and mix it again. Set it aside for 5-10 minutes.
MAKE WHITE LAYER
- Add the white mixture to a heavy-bottomed pan.
- Keep stirring the mixture over medium-low heat. You need to be extra careful by maintaining the heat throughout the cooking process, as the milk mixture may stick to the base of the pan if cooked on high heat.
- Soon the mixture will start to thicken.
- 7-8 minutes into the cooking over medium-low heat, the mixture will start leaving the pan's sides.
- Turn off the heat.
- Transfer it to a bowl and set it aside to cool.
MAKE PISTA LAYER
- Start cooking the Pista mixture. Keep stirring the mixture over medium-low heat.
- 7-8 minutes into the cooking over medium-low heat, the mixture will start leaving the pan's sides. Turn off the heat. Transfer it to a bowl and set it aside to cool.
- Cool the mixture at room temperature for 1-2 hours. The milk powder dough will become firm as it cools. But if it is a hot and humid day, you can chill the mixtures in the refrigerator.Tip – Depending on the consistency of the dough, it may take longer for them to become firm.
- After they have cooled, they will form a non-sticky ball when rolled in between your palms.
ASSEMBLE PISTA MITHAI ROLL
- Once the mixture has cooled completely, knead it until perfectly smooth. This step is essential to reach the maximum creaminess that makes this recipe drool-worthy. After kneading, the dough will be non-sticky when pressed in between the palms.
- Shape the pista dough into a log. Cover and set it aside.
- Slightly grease the parchment paper sheet. Though parchment paper is already non-stick but trust me -greasing it really helps with rolling the white milk powder dough. Place the dough onto the greased sheet. Cover it with the other sheet and roll the dough as thin as possible.
- Uncover the rolled dough.
- Trim the uneven edges with a sharp knife. Remove the cut-out mixture and transfer it to the original conatiner.
- Place the pista roll at one end.
- Starting from that end, roll the two layers.
- Roll as tightly as you can. While rolling, Press the layers together just firmly enough so they stick.
- Once you reach the other end of the log, squeeze and secure the edges tightly.
- Wrap the pista mithai roll tightly in parchment paper or a plastic bag. After wrapping, roll the log on a flat surface to create a tight cylindrical log.
- Chill the pista roll in the refrigerator for an hour.
- Once the desired time has lapsed, unwrap the pista roll.
- Garnish with edible silver leaf and cut the log into round slices using a sharp knife. And don't worry, if your pista pinwheels come out more oval than round, they will still look elegant.
- Serve and enjoy!
MAKE SWIRLED PEDA
- With the leftover uneven edges, let's make some pista-swirled pedas. Roll each dough into small balls. Now, take three balls of each color ( white and pista) and arrange them in a circle, alternating white, pista, and white pista.Gently press the ball inwards until it forms a circle. Lift the ball and roll it in a rotating movement between your hands until it forms a swirl (just like a roti peda). Press the peda ball a little to flatten and run your fingers around the peda to smoothen the edges.
- Your Pista-swirled pedas are ready. For more details on this technique – Please watch my chocolate-swirled peda recipe.