Gujarat x Sicily

Shrikhand cannoli

Sicily's crispy tubes, Gujarat's silky shrikhand. Everybody wins, especially the cook who gets to taste.

75 minTime

10 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

364kcalsame

10 gproteinsame

1 gfibresame

75minutessame

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)1¼ cups

Sugar⅓ cup plus 1 tbsp, divided

Salta pinch

Butter1½ tbsp, soft

Vinegar1 tbsp

Water3 tbsp plus 1 tsp

Egg white½ white, to seal

Cooking oil (vegetable oil)for deep frying (about 4 tbsp absorbed)

Hung curd (greek yogurt)1⅔ cups, chilled

Saffrona pinch

Cardamom¼ tsp

Pistachios¼ cup, finely chopped

Candied peel (tutti frutti or candied orange peel)2 tbsp, finely chopped

5 steps

1Mix the maida, 15 g sugar and salt. Rub in the butter, add the vinegar and 3 tbsp water and knead 5 minutes to a firm, smooth dough. Rest 30 minutes.
2Soak the saffron in 1 tsp warm water. Whisk the hung curd with 70 g powdered sugar, the saffron and cardamom until silky. Chill.
3Roll the dough 2 mm thin and cut 12 circles of 10 cm. Wrap each around a greased cannoli tube and seal the overlap with egg white.
4Fry in oil at 170°C on medium heat for 2 to 3 minutes until blistered and golden. Drain, cool 1 minute and slide off the tubes.
5Just before serving, pipe the shrikhand into the shells from both ends. Dip the ends in pistachios and candied peel.

Serve it like this

Line three cannoli side by side on a long plate, ends facing out. Dust with powdered sugar and scatter a few saffron strands and pistachios.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.