Ingredients
Scale
- 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
Instructions
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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.
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Fold in the chopped almonds and pistachio and give everything a good mix.
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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.
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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.
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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