Recipe- Delicious Baked Shahi Tukda Cannoli

Say hello to my new favorite ~ Baked Shahi Tukda Cannoli! In this recipe, a crispy cannoli meets a delicate melt-in-the-mouth concoction Shahi tukda; and a lip-smackingly delicious Indian fusion dessert is created that is filled with a rich yet light and fluffy Rabdi mousse.

This pick-me-up dessert is a real crowd-pleaser and is packed with an exciting blend of flavors that will please the palates of both kids and adults alike!

Ingredients

8 – White Bread
1½ tablespoons Ghee

Rabdi Mousse

2 cups Heavy whipping cream
? cup Milk Powder
? cup + 3 tablespoons extra Powdered Sugar
½ teaspoon Cream of tartar
A pinch of Salt
? teaspoon Saffron Strands toasted
1 teaspoon Rabdi Flavor

Sugar Syrup

½ cup Sugar
¼ cup Water
? teaspoon Cardamom Powder
? teaspoon Saffron strands

Granishes

Edible dried rose petals
Sliced Pistachios
Saffron Strands

Method

Make Bread Cannolis

* On a cutting board, trim the crusts off of the bread.
Press the bread slice flat with a rolling pin.

* Using a small knife, trim the pressed bread's edges to make it look like a square.

* Take a cannoli tube and wrap the flattened bread around a cannoli, sealing the edges with a little dab of water. Firmly press the edge of the bread that you just folded over.

* Generously brush the rolled bread cannoli with ghee.

* Repeat the process with the rest of the bread slices and form them into cannolis.

* Arrange the ghee-coated bread cannolis in an air-fryer in a single layer.

* Bake at 330°F for about 12- 15 minutes or until lightly golden. Rotate the cannolis halfway into the baking time.

* When done, remove the cannolis from the air-fryer and let them cool for 5 minutes.

* Gently twist the cannoli tube, and the bread cannolis will slide off the tubes.

* Remove all the cannolis from the tubes and set them aside to cool completely.

Sugar Syrup

* Combine sugar, water, cardamom powder, and saffron in a pan. Bring it to a boil.

* Our main purpose is to melt the sugar; we are not looking for a sugar consistency here. Therefore, cook the syrup for about 5-6 minutes on a low flame. After the desired cooking time is over, remove it from the heat and allow it to cool.

* Dip the baked bread cannolis in the warm sugar syrup for a few seconds.

* Coat it well.

* Drain the extra syrup and set the cannoli aside.

* Coat the rest of the cannolis in the sugar syrup and set them aside.

Rabdi Mousse

* Combine milk powder, powdered sugar, and cream of tartar in a bowl. Stir in salt.

* Mix all the ingredients until they are thoroughly combined and smooth. Set aside.

* Add cream and toasted saffron strands to a chilled stand mixer bowl. Let it sit for 2-3 minutes. The toasted saffron strands will start losing their beautiful yellow color into the cream.

* Beat the heavy whipping cream for about 5-6 minutes or until light and fluffy. Add the milk powder mixture and rabdi flavor to the whipped cream.

* Beat for another 2-3 minutes on high speed until stiff peaks form. Our light and fluffy rabdi mousse is ready. Transfer the rabdi mousse to a piping bag fitted with a nozzle.

Assemble

* Gently hold the cannoli upwards, now pipe the rabdi mousse into the opening.

* Flip the cannoli and pipe the mousse into the other end.

* Repeat the process with the rest of the shahi tudka cannolis. Garnish with dried rose petals and slivered pistachios. Serve immediately.