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Kesar Kaju Anjeer Roll
Binjal Pandya

Kesar Kaju Anjeer Roll

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 10 -12
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For outer Fig Layer
  • 1 cup Dried Fig/Anjeer
  • 2-3 tbsp Ghee
  • For Cashew Layer
  • 1 ½ cup Cashew Nuts
  • 1/2 cup Sugar
  • 5-6 Saffron Threads
  • ¼ tsp Crushed Cardamom
  • 1 tsp Rose Water Optional
  • 1 tbsp Ghee
  • 1/4 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
 

  1. Outer Fig Layer
  2. Soak dried figs in a hot water for 3-4 hours, cover and keep aside.
  3. Then drain and blend into a smooth paste.
  4. 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.
  5. Cashew Layer
  6. Blend cashew nuts into a fine powder, then sift through a fine strainer to ensure a smooth texture.
  7. In a pan, combine sugar with 1 cup of water, add saffron threads, crushed cardamom, and rose water.
  8. Heat until the sugar dissolves and the syrup thicken slightly.
  9. Add the cashew powder to the syrup and cook on low-medium heat, stirring continuously until it becomes a sticky mixture.
  10. Test the mixture by rubbing a small bit between your fingers; if it feels non-sticky, it’s ready.
  11. 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.
  12. Knead the mixture and shape into a long cylinder log on parchment paper, roll and keep side.
  13. In the smaller portion, add green food color, knead roll it into a thin disk with help of rolling pin between parchment paper.
  14. 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.
  15. Assembly and Coating
  16. 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.
  17. Place the cashew roll on one end and wrap it tightly, sealing the edges.
  18. Roll the log in poppy seeds, slivered pistachios, and dried rose petals to coat.
  19. Chill the roll for 2-3 hours, then slice into small pieces.

Notes

  • 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.