Shrikhand Cannolis

20 Minutes

Shrikhand cannolis, where do I even begin with this creation. If you grew up in a Indian household you were always given a bowl of sweet shrikhand (yogurt based ice cream) with a plate of pipping hot puri’s (fried tortilla)

This recipe came to mind many times but I honestly didn’t have the will power to make shrikhand from scratch and the possibility of its melting and not holding up its shape in the cannoli all lead to me think it wasn’t possible.

After many trails and errors from using greek yogurt, even making my homemade yogurt, I knew this recipe was already time consuming and it just wasn’t worth going through all this work. So I resorted to using what the Italians use and have been using for many years……RICOTTA CHEESE!

I could go on and on about how GOOD this recipe is but also how EASY and simple it is! These are such a crowd pleaser but are also egg less!! The ricotta can be substituted for many other cheeses to fit any dietary restrictions.

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!

Shrikhand Cannolis

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• Author: Sweta Patel
• Total Time: 20

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Ingredients

Scale

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• 12 cannoli shells or 24 mini
• 1 16oz ricotta cheese
• 1 cup powder sugar
• 6 saffron strands
• ½ tsp cardamon powder elaichi
• 2 tbsp almond silvers or finely chopped
• 2 tbsp pistachio silvers or finely chopped

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Instructions

1. In a large bowl combine the drained ricotta cheese, sugar, saffron strands and cardamon powder. Using a stand mixer/electric mixer, or even a whisk, mix and everything together until the ricotta is light and airy, about 1-2 mins.
2. Fold in the chopped almonds and pistachio and give everything a good mix.
3. Transfer the mixture into a pipping bag or zip-lock bag, if using a zip-lock bag cut a med size hole. Make sure the hole you cut it big enough so the almonds and pistachio don’t get stuck.
4. Putting slight pressure on the pipping bag, instead the tip of the pipping bag into the cannoli shell. You will see as you squeeze the pipping bag the cannoli will get filled very quickly so don’t apply to much pressure.
5. Optional: Dip the sides of the cannolis into some chopped pistachio and almonds. I also used dried rose petals for a extra fancy touch. You can also sprinkle with extra powder sugar on top before serving. Enjoy!

Notes

• 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.
• You can use mascarpone cheese as well, but the I liked the airiness and texture of the ricotta cheese. If you use mascarpone add at least 2-3 tbsp of heavy cream to get a thicker and richer texture.
• My mom use to always add 1/2 tsp of rose water into her shrikhand, it just gives this sweeter and slight taste of floral.
• You can make the filling 2 days in advance, make sure its a 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 from, if they have the a plain version of the cannoli filling.

• Prep Time: 20
• Category: Dessert
• Cuisine: Indian, Italian

Keywords: cannolis, shrikhand