Almond-Pistachio Rolls

Preparation Time: 20 minutes.
Cooking Time: 30 minutes.
Makes 25 pieces.

Ingredients
For the pistachio dough

• 500 gms pistachios
• 250 gms sugar
• 2 pinches of saffron (kesar) strands
• 1/2 tsp cardamom (elaichi) powder

For the almond dough

• 1 kg almonds (badam)
• 1 kg sugar

For decoration

• silver foil

Method
For the pistachio dough

1. Put the pistachios into boiling water for 4 to 5 minutes. Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.
2. Mix the sugar in 8 to 9 tablespoons of water and boil in a broad vessel until it forms a soft ball. Add the pistachio powder and allow to cool.
3. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.
4. Add the saffron liquid and the cardamom powder to the pistachio dough.
5. Roll out the dough and make small rounds.

For the almond dough

1. Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 minutes.
2. Drain the almonds, remove the skin and drop into cold water so that they do not discolour.
3. Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 minutes.

How to proceed

1. Roll out the almond dough and cut into square pieces which exactly cover the pistachio rolls.
2. Place a pistachio roll on an almond square piece and roll up.
3. Repeat with the remaining pistachio and almond squares.
4. Decorate with silver foil, cut into small pieces and serve.