Kaju Pista Rolls (Indian Cashew and Pistachio Sweets)

Ingredients

2 cups cashew nuts, unsalted
1 cup pistachio kernels, unsalted, unshelled
1 1/2 cup whole milk, + 1 Tbs for the saffron
3 drops green food coloring
1 1/4 cup powdered sugar, or more to taste
1 1/2 Tbs light corn syrup
3 Tbs ghee, or homemade clarified butter
2 cardamom pods, unshelled
2 drops cardamom extract, optional
1/4 tsp saffron threads, for decoration, optional

Directions

• Remove the seeds from the cardamom pods. Gather all the seeds in a mortar and pestle and grind to a fine powder. Set aside.
• In 2 different bowls. Soak the cashew nuts and pistachio kernels in warm water. Let the nuts sit in a warm area for about 2-3 hours. During this period of time, change the water about 3 to 4 times with new warm water. Drain the nuts separately and set aside in 2 other bowls.
• Coat 2 silicone baking mats with a thin layer of ghee. Set aside.
• Reserve 1 cup of milk for the drained cashews and 1/2 cup of milk for the drained pistachios.
• For the cashew nut barfi: Blend the cashews first into a fine paste. If the cashews don't blend easily, add as little milk as possible (from the 1 cup previously mentionned) to get it to blend.
• In a medium nonstick saucepan, add a tablespoon of corn syrup, 3/4 cup of powdered sugar and the rest of milk (meant for the cashews). Bring to a boil, then lower the heat of the stove immediately to a medium low. The liquid should be syrup-y. Add the cashew paste. Stir the paste constantly to prevent the mixture from burning. Cook the cashew paste for about 6 to 9 minutes. The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable. Add 1/2 of the amount of cardamom powder, a drop of cardamom extract and 2 teapoons of ghee. Mix well. Transfer to one of the 2 ghee-greasedsilicone baking mats. Let the paste cool a bit (about 15-20 minutes) while you're making the same procedure with the pistachios.
• For the pistachio barfi: Blend the pistachios into a fine paste. If the pistachios don't blend easily, add as little milk as possible (from the 1/2 cup previously mentionned).
• In a small nonstick saucepan, add 1/2 tablespoon of corn syrup, the rest of the powdered sugar and the rest of milk (meant for the pistachios). Bring to a boil, then lower the heat of the stove immediately to a medium low. Add the pistachio paste. Stir the paste constantly to prevent the mixture from burning. Cook the pistachio paste for about 6 to 9 minutes. The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable. Add the remaining cardamom powder, a drop of cardamom extract, food coloring and 1 teaspoon of ghee. Mix well. Transfer to the other ghee-greased silicone baking mats. Let the paste cool a bit (about 15 minutes)

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