Pistachio Paneer Rolls

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

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!

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