By Slurrp Community
April 17, 2024
Cannoli is a flaky tube-shaped pastry with an irresistible filling. If you want to make an impeccable fusion, here’s how you can make the mouth-melting cannoli with a traditional filling of nolen gurer makha sandesh.
For Cannoli Shell 1 cup all-purpose flour 2 tablespoon sugar 1/4 teaspoon salt 1 teaspoon baking powder 2 tablespoons cold unsalted butter (cubed) 1 egg 1 tablespoon red wine vinegar 3 tablespoons grape juice Vegetable oil for frying 1 egg beaten Nolen Gurer Makha Sandesh filling 2.5 litre milk 2-3 tablespoon yoghurt 1 teaspoon vinegar 1.5 cups Nolen Gur/ Date palm jaggery, grated 1 teaspoon cardamom powder 1/4 cup pistachio chopped
Start by making cannoli shell by mixing flour, salt, sugar and baking powder. Then add the butter and egg and mix thoroughly.
Next add the red wine vinegar, and grape juice and stir until well combined. Form the dough into a flat disc and wrap it in plastic wrap. Refrigerate for at least one hour.
Place about half of the dough on a lightly floured surface, and leave the other half of the dough in the fridge. Roll out the dough into a thin sheet about 1/4-inch thick.
Using a 5-inch round cookie cutter, cut out the dough into circles. Repeat rolling and cutting with the remaining dough.
Wrap the circles around the Cannoli tubes, making sure their ends overlap. Brush the inside of one end with a bit of beaten egg, then press them together to ensure the two ends adhere to each other.
Deep fry in moderately hot (180°C/ 350°F) oil, until golden on all sides, bubble should form on the surface of the dough as it fries. Drain and let cool completely.
When shells are cool, gently slip the shells off their tubes. Repeat as necessary until you use up all the dough.
For the filling, boil the milk and then add yoghurt and vinegar, stirring constantly till it curdles.
Line a strainer with muslin cloth and place over a large bowl. Transfer the chhena or cottage cheese into the strainer and drain the excess liquid. Tie up the muslin cloth and dip it into a bowl of iced water for a few minutes.
Then, squeeze out the excess water and transfer the chhena to a plate. Add the grated Nolen gur, cardamom powder and a pinch of salt and mix everything well.
Heat a non-stick pan, add the channa or chhena mixture and chopped pistachio, mix well and cook for 1-2 minutes. Take the pan off the heat, and let it cool a bit.
Finally, assemble by dipping the edges of the cannoli shells into melted chocolate and then dip them into roughly grounded pistachio, keeping them aside.
Transfer the makha sandesh filling into a pastry bag with one of the corner cuts.
Squeeze the bag to pipe filling into each end of the cannoli shell, making sure it is completely filled inside.
Place them on a serving platter, dust them with some icing sugar and enjoy.