Cashew Fig Rolls are a yummy snack that’s both sweet and nutty! With tasty figs wrapped in crunchy cashews, each bite is a flavor party in your mouth.
These little rolls are perfect for when you need a quick treat or a healthy snack. I love having them with tea—it’s like a simple food hug!🥰
Key Ingredients & Substitutions
Dried Figs: These are the star of the show! They provide natural sweetness and a chewy texture. If you can’t find dried figs, dates can be a great substitute for a similar sweetness and consistency.
Cashew Nuts: Chopped cashews add a nice crunch. If you’re allergic or prefer something different, try using almonds or walnuts instead. Both will add a unique flavor to the rolls!
Semiolina: This gives the rolls structure. You could replace it with finely ground oats or almond flour for a gluten-free option, but the texture will be a bit different.
Ghee: It enriches the dough. If you’re looking for a vegan swap, use coconut oil or unsalted plant-based butter instead. Just keep in mind the flavor will change slightly.
Powdered Jaggery: It adds a deep, caramel-like sweetness. If you don’t have it, brown sugar or coconut sugar can work too, although they’ll provide a lighter taste.
How Do I Get the Right Texture When Roasting Semolina?
Roasting semolina is key for developing flavor. It’s important to get it just right, so follow these tips:
- Use medium heat to avoid burning the semolina. Stir frequently to ensure even cooking.
- When you see it turning golden brown and smell a nutty aroma, that’s your cue to take it off the heat!
- Let it cool slightly before mixing it with the other ingredients, as it helps in achieving the right texture in your dough.
By following these tips, you’ll end up with delicious Cashew Fig Rolls that are both flavorful and enjoyable! Happy cooking!
How to Make Cashew Fig Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup dried figs, chopped
- 1/2 cup cashew nuts, roughly chopped
For the Dough:
- 1 cup semolina (sooji/rava)
- 1/4 cup ghee (clarified butter)
- 1/2 cup powdered jaggery or sugar
- 1/4 cup warm water (for soaking figs)
- 1/2 teaspoon cardamom powder
- A pinch of salt
For Garnish:
- Extra chopped cashews
How Much Time Will You Need?
This recipe will take you about 45 minutes in total! You’ll spend about 15 minutes prepping the ingredients and about 30 minutes in chilling time before slicing. It’s a pretty straightforward process, and the delicious end result is worth every minute!
Step-by-Step Instructions:
1. Prepare the Figs:
Start by soaking the chopped dried figs in warm water for about 10-15 minutes until they become soft. This will make them easier to blend. Once they are ready, mash or blend them into a smooth paste—this will be your delicious filling!
2. Roast the Semolina:
In a dry pan over medium heat, roast the semolina until it turns a light golden color and starts to smell nutty. Be on the lookout, as you don’t want it to burn! Once done, set it aside to cool a bit.
3. Mix the Dough Ingredients:
In a mixing bowl, combine the roasted semolina, powdered jaggery (or sugar), cardamom powder, and a pinch of salt. Mix it well. Then add in the ghee, stirring until the mixture looks crumbly.
4. Form the Dough:
Now, slowly add 1-2 tablespoons of warm water as needed. Mix it until everything comes together into a soft, dough-like consistency. Don’t rush this part; take your time to get the texture just right!
5. Roll Out the Dough:
On a flat, clean surface, roll out your semolina dough into a thin rectangle. You can use your hands or a rolling pin, but feel free to grease the surface and rolling pin with a bit of ghee to prevent sticking.
6. Add the Filling:
Spread the fig paste evenly over the dough. After that, sprinkle the chopped cashew nuts on top of the fig layer, ensuring they are spread out evenly for every delicious bite!
7. Roll It Up:
Carefully roll the dough tightly into a log shape, starting from one edge. This can take a little finesse, but don’t worry, just do it slowly and gently.
8. Chill & Slice:
Wrap the log in plastic wrap and chill it in the refrigerator for about 30 minutes to help it set. Once it’s firm, slice the log into 1-inch thick rolls.
9. Garnish & Serve:
Before serving, garnish your Cashew Fig Rolls with additional chopped cashews and a sprinkle of powdered jaggery or cardamom, if you like. These little delights are best served at room temperature, so enjoy them as a sweet snack or a lovely dessert!
Enjoy your delicious, naturally sweet Cashew Fig Rolls!
Can I Use Fresh Figs Instead of Dried Figs?
While fresh figs can be delicious, they contain more moisture and may not work well in this recipe. Dried figs provide a concentrated sweetness and the right texture. If you only have fresh figs, consider drying them out in an oven or air fryer first!
What Can I Substitute for Semolina?
If you need a substitute for semolina, you can use finely ground oats or almond flour for a gluten-free option. Just keep in mind that the texture will be different, so you may need to adjust the amount of liquid in the recipe slightly.
How Do I Store Leftover Cashew Fig Rolls?
Store any leftovers in an airtight container in the fridge for up to a week. You can also freeze the rolls for up to 3 months! Just slice them before freezing and thaw in the refrigerator when you’re ready to enjoy them again.
Can I Make These Rolls Vegan?
Absolutely! To make these Cashew Fig Rolls vegan, simply substitute ghee with coconut oil or any other plant-based butter. The rolls will still be delicious, just with a slight change in flavor.