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Application Guide >> Baking


Cashew Pin Wheels

Ingredients for Dough

Maida - 2 cups

Salt - ½ tea sp.

Powdered sugar - 2 table sp.

Vanaspati or solid ghee - ¼ cup

Ice cold water - to mix


  • Sift maida with salt and sugar.

  • Add ghee and mix lightly with finger tips.

  • Add ice cold water little by little.

  • Knead till smooth and keep covered in the fridge for ½ hour.


Ingredients for Filling

Powdered sugar - ½ cup

Cardamom Spice Drop™ - 4 drops

Cashew nuts - 2 table sp.

Ghee or Vanaspati - ½ cup


  • Mince cashew nuts finely and mix with sugar and Spice Drop™.

  • Divide the dough into 6 parts and roll out each part into a thin round

  • Smear one round with 1/6 of ghee and sprinkle 1/6 filling over it.

  • Place a second round over it and repeat ghee & filling.

  • Roll up all the 3 rounds together into a cylinder from wrap in sheet of plastic.

  • Repeat with the other 3 rounds with the remaining fillings & Vanaspati.

  • Place the roll in the chill tray of the fridge for ½ an hour to 1 hour.

  • Pre-heat oven to 200°C. Cut the rolls into 1.5cm thick slices.

  • Place them on greased baking trays with about 4 cms space in between slices.

  • Press down each slice with the back of lightly greased “katri” to flatten it slightly.

  • Bake for 10 minutes. Reduce oven temperature to 180°C.

  • Take out the trays and turn the biscuits.

  • Bake for 15 minutes more.

  • Remove from tray while still warm. Cool completely and store in air tight container.




18-20 Pieces