Pista Mithai Roll Indian Fusion Dessert Ruchiskitchen

Indulge in these luxurious mithai pinwheels and make a big batch as festivals are approaching!

So to mark the occasion, here is a simple-to-make pista-based confection. Make sure nothing can deter you from impressing your loved ones with your culinary skills! So, get set and begin! 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.

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.

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. 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. 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.

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. 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 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. 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.

Follow the step-by-step instructions to make the best Pista Mithai Roll

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! And don’t forget to share it with your family and friends.