Powder cashews, pistachios and sugar seperately and set aside. Make sure there are no large chunks of nuts in the powders. If needed you can slightly sieve the nut powders.

Heat a pan and add 3/4 cup powdered sugar. Saute in low flame for few seconds. Add 4 tablespoons water to the sugar and mix well. let the sugar dissolve completely, no need to check for syrup consistency.

Now add the 1 12/ cups of cashew powder to the sugar syrup and mix well. Cook in low flame till all the water is absorbed and the whole mixture turns into a soft lump. Remove to a plate and let it become warm.

Prepare a same soft lump with 3/4 cup pistachio powder, 1/4 cup sugar with 2 tablespoons water.

Once warm, knead both the nut mixture into a very soft and smooth dough. If you knead it while it is still warm, the mixture wont turn dry or crack, else add few teaspoons of hot water. (If you add milk, the sweet will not stay good for long time)

Take both the dough balls, a parchment paper and a rolling pin. Grease the paper and rolling pin with few drops of oil or ghee.

Take the cashew dough and roll it to a very thin circle.

Take the pistachio dough and shape it to a thin log.

Place the pistachio log in one corner of the rolled cashew and roll it tightly. Seal the ends. By now the log will be very thick. Cut the whole log into 4 parts.

Grease your hands and roll each part into a thin log again. Just place it on the parchment paper and roll with your hands. By now the log will be thin.

Cut each log into desired size. Kaju pista roll is ready to serve. It will become little hard in sometime. Store in airtight box. Stays good for 5-6 days in room temperature.