Dry roast and powder cashews. Make sure the powder is fine and lump free. Measure out one cup from cashew powder. Same way powder the pistachios and measure out 1/2 cup. Puree 1alphonso mango and collect the pulp. Heat this mango pulp for 4-5 minutes until it looses some moisture and thickens a bit.

Mix 1/2 cup sugar in 1/4 cup water and let it dissolve. Heat in medium flame till one string consistency is reached. Add few drops of yellow food color, cardamom powder and switch off the flame. Now add the cashew powder and mix very well. Start cooking in low flame for 3-4 minutes until the whole mixture turns into a soft lump. Now add the reduced mango pulp and mix very well. Allow it cool for 5 minutes.

In the meantime prepare a pistachio ball in the similar way. Make a sugar syrup with 1/4sugar ad 1/8 cup water. Add few drops of rose essence and mix well. Add the pistachio powder and mix well. Cook in low flame until the mixture turns into a soft mass. Add chopped nuts and mix well. Let cool for 5 minutes.

To make mango rolls keep both the mixtures ready. Apply few drops of coconut oil or ghee in your palms. This is for glossy look and it is optional. Take a big lemon sized ball from yellow mixture.

Flatten it as seen in the picture. Keep a small gooseberry sized pistachio mixture in the middle and close from the edges. Seal well and roll into a oblong. Make similar oblongs with all the mixture. Let it rest for 30 minutes.

Cut each roll in the middle with a sharp knife and arrange on a serving plate. Serve mango rolls. Keep refrigerated