Soak 200 grams of cashews in water for 30 minutes, then drain and grind them into a fine paste.
In a non-stick pan, heat 1 tablespoon of ghee and add the cashew paste. Cook on low heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan.
Transfer the cashew mixture to a plate and let it cool down. Once cooled, knead it into a smooth dough.
Similarly, soak 100 grams of pistachios in water for 30 minutes, then drain and grind them into a fine paste.
In another non-stick pan, heat 1 tablespoon of ghee and add the pistachio paste. Cook on low heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan.
Transfer the pistachio mixture to a plate and let it cool down. Once cooled, knead it into a smooth dough.
Divide the cashew dough into equal portions and roll each portion into a thin, long cylinder.
Divide the pistachio dough into equal portions and roll each portion into a thin, long cylinder.
Place a pistachio cylinder on top of a cashew cylinder and gently press them together. Roll them together to form a single cylinder with the pistachio dough inside the cashew dough.
Cut the roll into equal-sized pieces and refrigerate for 30 minutes to set.