Shrikhand Cannolis

This delicious Shrikhand Cannoli is an Indian fusion dessert recipe that combines the crispy pastry wrap of a cannoli and the rich, creamy sweetness of Indian shrikhand. Elevate your next Diwali party or holiday gathering with this lovely Indian cannoli recipe that takes just 20 minutes to come together.

I don’t know about you, but growing up in a Gujurati household meant regularly getting a bowl of shrikhand with a plate of piping-hot puri (deep-fried bread). As a staple of my childhood, I wanted to pay homage to it by creating a unique Indian fusion dessert recipe: shrikhand cannoli.

Italian cannoli (fun fact: in the Italian language, a single cannoli is actually called cannolo while multiple cannolis are called cannoli) are a beloved classic. An authentic cannoli recipe consists of fried and crispy pastry wrap, stuffed with a creamy filling of ricotta and topped with chocolate chips on either side. To create an Indian cannoli, I wanted to incorporate shrikhand in place of the ricotta filling.

Shrikhand Cannoli Filling

Shrikhand is a creamy, sweet Indian dessert made with strained yogurt, powdered sugar, cardamom, and sometimes saffron and nuts. It is a very common dessert in the Gujurat and Maharashtra regions of India. 

As delicious as it is, it takes a long, precise process to make shrikhand authentically. I honestly didn’t have the willpower to make it from scratch, and the possibility of its melting and not holding up the shape in the cannoli led to me believe that this recipe may not even be possible.

I truly tried everything, from using Greek yogurt to making homemade yogurt. However, time-consuming and complex recipes are not my style. If there’s anything you know about me by now, it’s that simple and easy is the only way to go in the kitchen. 

I was not about to make things complicated with this one. 

So, I went back to the original cannoli recipe and used what the Italians have been using for many years: ricotta cheese. By using a ricotta cheese-based shrikhand, these Indian cannolis turned out fantastic and only takes 20 minutes to make.

Not only are shrikhand cannolis a huge crowd-pleaser, but they are also eggless! The ricotta can be substituted for many other kinds of cheese (like mascarpone!) to fit alternative dietary restrictions as well.

Tips & Tricks for Indian Cannoli

This fusion recipe reminds me so much of my childhood and is a great way to elevate a traditional Gujurati dessert for special occasions like Diwali or the holidays. 

• My mom used to always add 1/2 tsp of rose water into her shrikhand to add a light, sweet floral flavor. 
• You can also make the filling up to 2 days in advance. Simply store your filling in an air-tight container in the fridge.
• If you’re not a fan of mascarpone or ricotta, or you simply just don’t have time, you can ask your local bakery where you buy the cannoli shells for a plain version of the cannoli filling.
• Make sure the ricotta cheese is fully drained for at least 2-3 hours before using. You can strain the ricotta in a cheese cloth, mesh strainer or even a colander the night before to save some time.
• As with all my recipes, I encourage you to find ways to make this your own. I like to dip the sides of the cannoli in chopped pistachio and almonds or even edible dried rose petals for a bit of a fancy touch. 
• Get creative with it and play with different flavors, like saffron or pomegranate!

DID YOU MAKE THIS DISH?

If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!