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.
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📖 Recipe
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.
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Hayley Dhanecha says
Rolling these in crushed pistachios and rose petals before adding the edible gold foil is what makes them look absolutely stunning on a mithai platter, and the best part is they can be made a day ahead so there is no last minute rushing on the day of your celebration.
Monica says
This sounds delicious, I love anything with pistachios!
Tara says
Yum! I have only tried paneer in savory dishes so far. These rolls look absolutely incredible. I love all of those spices.
Amy|The Cook Report says
What an interesting recipe, I've never tried anything like this before
Jae says
Never tried this Pistachio paneer roll and this one looks interesting.
Monica says
The flavors here sound great to me, especially the pistachios!