Kesar Kaju Anjeer Roll is an artfully layered treat that’s as beautiful as it is delicious. The outer fig layer, cooked to a smooth consistency, is coated with poppy seeds, pistachios, and rose petals, adding a colorful, festive touch. Inside, the cashew mixture showcases vibrant layers of yellow and green, adding a surprising pop of color that enhances its appeal for special occasions.
To create this layered effect, the cashew mixture is divided. The larger portion is mixed with chopped nuts and a hint of yellow food color to form a saffron-hued base. This cashew roll is then shaped into a long cylinder, creating the main layer of the filling. The remaining portion is dyed with green food color, rolled into a thin disk, and carefully wrapped around the yellow roll, forming a two-tone cylinder of yellow and green.
This intricate layering process creates a delightful visual contrast when sliced, with each piece of the roll revealing both the yellow and green hues within the fig layer. The colorful layers of cashew inside, combined with the outer fig, poppy seeds, pistachios, and rose petals, make each piece a stunning addition to any Diwali sweet platter.
Perfect for gifting, this Kesar Kaju Anjeer Roll reflects both creativity and tradition, making it a standout treat during the festive season. Each bite offers a rich blend of flavors and textures, from the creamy cashew filling to the chewy fig coating and crunchy outer layer. This beautiful mithai embodies the joy and colors of Diwali, making it an ideal sweet for sharing and celebrating.
Ingredients
For outer Fig Layer
• 1 cup Dried Fig/Anjeer
• 2-3 tbsp Ghee
For Cashew Layer
• 1 ½ cup Cashew Nuts
• ½cup Sugar
• 5-6 Saffron Threads
• ¼ tsp Crushed Cardamom
• 1 tsp Rose Water (Optional)
• 1-2 tbsp Ghee
• ¼ cup Mixed Chopped Nuts (Almond-Cashew-Pistachios)
• 2-3 Drops yellow Food color (optional)
• 1-2 Drop Green Food Color (optional)
For Garnishing and coating
• 2 tsp Poppy Seeds/Khaskhas
• 1-2 tbsp Slivered Pistachios
• 1-2 tsp Dried Rose Petals
Method
Outer Fig Layer
1. Soak dried figs in a hot water for 3-4 hours, cover and keep aside.
2. Then drain and blend into a smooth paste.
3. In a pan, ghee over medium flame. Add the fig paste and cook, stirring continuously, until it forms a sticky but chewy dough. Set aside to cool.
Cashew Layer
1. Blend cashew nuts into a fine powder, then sift through a fine strainer to ensure a smooth texture.
2. In a pan, combine sugar with 1 cup of water, add saffron threads, crushed cardamom, and rose water.
3. Heat until the sugar dissolves and the syrup thicken slightly.
4. Add the cashew powder to the syrup and cook on low-medium heat, stirring continuously until it becomes a sticky mixture, add ghee and cook continuously.
5. Test the mixture by rubbing a small bit between your fingers; if it feels non-sticky, it’s ready.
6. Divide the cashew mixture in a 3:1 ratio. In the larger portion, mix in 2-3 drops of yellow food color and chopped mixed nuts.
7. Knead the mixture and shape into a long cylinder log on parchment paper, roll and keep side.
8. In the smaller portion, add green food color, knead roll it into a thin disk with help of rolling pin between parchment paper.
9. For a vibrant effect, put yellow log over rolled green disk and cover over the yellow roll, coat properly all the side, roll into the paper and keep aside.
Assembly and Coating
1. Roll out the cooled fig dough into a thin rectangle on parchment or butter paper with roller pin, keeping one more parchment paper on it to avoid sticking.
2. Place the cashew roll on one end and wrap it tightly, sealing the edges.
3. Roll the log in poppy seeds, slivered pistachios, and dried rose petals to coat.
4. Chill the roll for 2-3 hours, then slice into small pieces.
Tips:
• Smooth Cashew Powder: Sieving the cashew powder ensures a smooth filling; skip if you prefer a coarser texture.
• Checking Syrup Consistency: Look for a slightly thick, sticky consistency in the syrup before adding the cashew powder for optimal results.
• Firm Texture: To avoid a sticky roll, cook the cashew mixture until it’s only slightly tacky and non-sticky to touch. Cook fig mixture until hard sticky dough, otherwise it will be difficult to set.
• Color Balance: Adjust the food color to enhance or soften the yellow and green hues as desired.
- Ingredients
- For outer Fig Layer
- 1 cup Dried Fig/Anjeer
- 2-3 tbsp Ghee
- For Cashew Layer
- 1 ½ cup Cashew Nuts
- ½ cup Sugar
- 5-6 Saffron Threads
- ¼ tsp Crushed Cardamom
- 1 tsp Rose Water (Optional)
- 1 tbsp Ghee
- ¼ cup Mixed Chopped Nuts (Almond-Cashew-Pistachios)
- 2-3 Drops yellow Food color (optional)
- 1-2 Drop Green Food Color (optional)
- For Garnishing and coating
- 2 tsp Poppy Seeds/Khaskhas
- 1-2 tbsp Slivered Pistachios
- 1-2 tsp Dried Rose Petals
- Outer Fig Layer
- Soak dried figs in a hot water for 3-4 hours, cover and keep aside.
- Then drain and blend into a smooth paste.
- In a pan, ghee over medium flame. Add the fig paste and cook, stirring continuously, until it forms a sticky but chewy dough. Set aside to cool.
- Cashew Layer
- Blend cashew nuts into a fine powder, then sift through a fine strainer to ensure a smooth texture.
- In a pan, combine sugar with 1 cup of water, add saffron threads, crushed cardamom, and rose water.
- Heat until the sugar dissolves and the syrup thicken slightly.
- Add the cashew powder to the syrup and cook on low-medium heat, stirring continuously until it becomes a sticky mixture.
- Test the mixture by rubbing a small bit between your fingers; if it feels non-sticky, it’s ready.
- Divide the cashew mixture in a 3:1 ratio. In the larger portion, mix in 2-3 drops of yellow food color and chopped mixed nuts.
- Knead the mixture and shape into a long cylinder log on parchment paper, roll and keep side.
- In the smaller portion, add green food color, knead roll it into a thin disk with help of rolling pin between parchment paper.
- For a vibrant effect, put yellow log over rolled green disk and cover over the yellow roll, coat properly all the side, roll into the paper and keep aside.
- Assembly and Coating
- Roll out the cooled fig dough into a thin rectangle on parchment or butter paper with roller pin, keeping one more parchment paper on it to avoid sticking.
- Place the cashew roll on one end and wrap it tightly, sealing the edges.
- Roll the log in poppy seeds, slivered pistachios, and dried rose petals to coat.
- Chill the roll for 2-3 hours, then slice into small pieces.
Checking Syrup Consistency: Look for a slightly thick, sticky consistency in the syrup before adding the cashew powder for optimal results.
Firm Texture: To avoid a sticky roll, cook the cashew mixture until it’s only slightly tacky and non-sticky to touch. Cook fig mixture until hard sticky dough, otherwise it will be difficult to set.
Color Balance: Adjust the food color to enhance or soften the yellow and green hues as desired.
