If you’re looking for an Indian sweet that feels extra special, these pistachio paneer rolls are it. They’re made with paneer, mawa, and plenty of pistachios – with just enough cardamom and nutmeg to make them taste like pure mithai-shop luxury.
I’d pay good money for these – except they’re so unique, you won’t find them in any shops!
Note – This recipe has been updated from the archives – first published December 2013. I’ve added new images and helpful content, the recipe remains the same.
I chose pistachios because they’re not only delicious but also strongly linked to luxury in Indian sweets – think pistachio halwa , pistachio chocolate barfi , and my cardamom pistachio palmiers . That pop of green also makes the rolls look instantly festive.
Looking at them, you wouldn’t be wrong to assume these are just like a barfi, but actually texture-wise they’re pretty different. The texture is rich, dense, and slightly grainy from the paneer and mawa – but at the same time they absolutely melt in the mouth.
The recipe takes inspiration from other Indian sweets made with paneer – kala jamun , shahi paneer kheer and mango kalakand .
It’s the kind of sweet that feels indulgent enough for a celebration but simple enough to make at home.
Ingredients notes & Variations
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Pistachios – I use plain unsalted pistachios for this recipe. Chop them finely so you get flavour and texture when biting into the rolls. Do not make a powder. Save a handful of pistachios to decorate the rolls.
Paneer – fresh and soft paneer that’s either crumbled or grated. I like to use fresh homemade paneer – it’s extra delicate and creamy in flavour. I find that store-bought paneer packets are quite dense. Saying that, you can make this recipe with store bought.
Mawa – the mawa provides the richness, creaminess and texture. I like to make mawa at home from milk powder but you can use store-bought. Simply crumble or grate a block.
Cream – adds moisture and helps to bind everything together. I’ve used double cream (heavy cream for US)
Sugar – I use white granulated sugar.
Ghee – a little ghee enhances flavour and also helps when shaping.
Spices – Indian sweets would be incomplete without cardamom powder . I also like adding a bit of grated nutmeg which has even more depth but its optional.
Variations – half the amount of pistachios and instead use ground almonds that have been toasted first. Toasting first prevents the almonds feeling raw.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Pistachio Paneer Rolls
Ingredients
- 1 ½ cup paneer
- 1 cup mawa khoya
- 1 cup pistachio
- ½ cup cream
- ¾ cup sugar
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg optional
- 2 teaspoon ghee
Decoration
- rose petals
- edible silver/gold foil
- chopped pistachios
Instructions
- Dry roast the pistachio nuts on a very low heat for 3-4 minutes in a heavy-based pan.
- Allow to cool completely, then finely chop using a sharp knife.
- In the same pan, add cream and sugar, and cook on a low heat for 4-5 minutes.
- Add the paneer and khoya and continuously stir for a couple of minutes until the mixture forms 1 mass.
- Add the chopped pistachios (reserve some for decoration) and mix well.
- Cook the mixture until it starts leaving the sides of the pan. Add ghee, cardamom and nutmeg powder.
- Mix and turn off the heat, remove the mixture onto a plate.
- Allow to cool to room temperature, then place in an air-tight container. Chill the mixture for at least 6-8 hours in the refrigerator.
- Remove the mixture from the fridge, leave it on a worktop for 15-20 minutes.
- Shape into equal sized rolls.
- Mix chopped pistachio and rose petals in a plate. Roll each of the rolls in the pistachios.
- Apply edible gold or silver foil and arrange in a serving tray.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Pistachio Paneer Rolls
Ingredients
- 1 ½ cup paneer
- 1 cup mawa khoya
- 1 cup pistachio
- ½ cup cream
- ¾ cup sugar
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg optional
- 2 teaspoon ghee
Decoration
- rose petals
- edible silver/gold foil
- chopped pistachios
Instructions
- Dry roast the pistachio nuts on a very low heat for 3-4 minutes in a heavy-based pan.
- Allow to cool completely, then finely chop using a sharp knife.
- In the same pan, add cream and sugar, and cook on a low heat for 4-5 minutes.
- Add the paneer and khoya and continuously stir for a couple of minutes until the mixture forms 1 mass.
- Add the chopped pistachios (reserve some for decoration) and mix well.
- Cook the mixture until it starts leaving the sides of the pan. Add ghee, cardamom and nutmeg powder.
- Mix and turn off the heat, remove the mixture onto a plate.
- Allow to cool to room temperature, then place in an air-tight container. Chill the mixture for at least 6-8 hours in the refrigerator.
- Remove the mixture from the fridge, leave it on a worktop for 15-20 minutes.
- Shape into equal sized rolls.
- Mix chopped pistachio and rose petals in a plate. Roll each of the rolls in the pistachios.
- Apply edible gold or silver foil and arrange in a serving tray.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Papdi nu Shaak is a simple Gujarati shaak made with hyacinth beans, a little garlic and basic Indian spices. Simple and easy – just what we like from our every day curries!
Note – This recipe has been updated from the archives – first published in March 2015. The recipe remains the same and I’ve added new images.
The papdi used in this recipe different to the papdi in valor papdi ringan nu shaak and surti papdi which is used in surti undhiyu .
The main tip I have for you is to make the shaak pretty quickly after purchasing the vegetables. My family live quite far from Indian grocery shops and we end up buying the vegetables in bulk. I’ve noticed that shaak made with the freshest vegetables taste best whilst the ones sitting in the fridge for a few days loose flavour.
So, for the best flavour, buy, and make on the same day if possible, or the day after.
Having said that, papdi will store in the fridge for a few days before spoiling – they just loose their freshness. Cooking them whilst green makes all the different, and your shaak will taste much more vibrant.
On to the recipe …
Recipe Details
The shaak itself takes just 5 minutes to put together. The only bit that takes some time is preparing the papdi.
You need to peel away the stringy parts and then cut or tear into bite sized pieces.
After that, it’s a simple vaghar of ajmo (ajwain seeds), toss the papdi in with some minced garlic, add the spice powders and let it all cook. My Mum uses a pressure cooker but it’s easy to make on the stove too!
To give it that typical Gujarati flavour, we finish it with lemon juice and a pinch of sugar.
Serve it simply with Gujarati rotli and Gujarati dal or sometimes kadhi . Also great with bajri na rotla and Gujarati lasan ni chutney .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Papdi Nu Shaak
Ingredients
- 500 gram papdi
- 4 tablespoon oil
- 1 teaspoon ajwain carom seeds
- 1 teaspoon minced garlic optional
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 2 teaspoon dhana jeeru powder coriander and cumin powder
- ¼ teaspoon garam masala
- 1 teaspoon sugar optional
- 1 teaspoon lemon juice
- salt
- coriander leaves to garnish
Instructions
- Wash the papdi thoroughly in water.
- Take each papdi, remove the string and separate into two parts.
Pressure Cooker
- Heat oil in a pressure cooker.
- Add carom seeds, once they crackle, add minced garlic and fry for few seconds.
- Add papdi and all the masala along with salt.
- Mix well and add less than 1/4 cup water.
- Close the cooker lid and cook for one whistle.
- Let the pressure cooker cool naturally.
- Add sugar and lemon, mix and garnish with the chopped coriander leaves.
Stovetop
- Heat oil in a kadai or heavy based pan, add carom seeds and garlic and fry for a few seconds.
- Then tip in prepared papdi and all the spice powders with salt.
- Mix well, add 1/4 cup of water and cover the pan with a lid.
- Cook the shaak on medium to low heat for 7-8 minutes, check in between and stir. You may need to add a couple of tablespoons water if the shaak is not done.
- Once all the water is evaporated and the papdi cooked until tender, turn off the heat.
- Sprinkle sugar and lemon juice, mix well and add chopped coriander.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
