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Baked Shahi Tukda Cannoli

5 from 2 votes
Total: 1 hour 20 minutes
Serves 6

Say hello to my new favorite ~ Baked Shahi Tukda Cannoli (Holi Cannoli recipe)! 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!

Stacked Baked Shahi Tukda Cannoli on a plate

I am a huge fan of fusion recipes, and if you are anything like me, then you should definitely check out my other fusion Indian dessert recipes – Rasmalai mousse phyllo cups, Gulab jamun yogurt tart, and Thandai mousse gulab jamun cups, and the new one to join the list is Baked Shahi tukda Cannoli!

Some recipes often wake up our taste buds and bring back sweet childhood memories, and Shahi tukda is one of them. It holds a special place in my heart.

My mom would often make a big batch of Shahi tukda during festive occasions and share it with our neighbors and family friends.

But in percent times, this dish is normally made and served on special occasions like large gatherings, wedding receptions, and festivals like Eid, Holi, or Diwali.

Holi fusion recipe - Shahi tudka recipe with rose petals

About the recipe-  Baked Shahi tukda Cannoli

Shahi tukda, where Shahi indicates Royal, and tukda means a piece, belongs to the Mughal cuisine and is a mouth-watering dessert that needs no special introduction. It has been around for many centuries and is a heaven for sweet lovers.

And cannoli is a tube-shaped homemade pastry shell that is stuffed with a sweet cream filling.  

This whole term, ‘Baked Shahi Tukda cannoli’ literally translates to a royal piece of pastry shell packed with a rabdi (reduced milk) filling

I like to call it “Holi Connoli!”

How is this recipe different from the original

In a traditional Shahi tudka recipe,

  • The bread slice is deep-fried in ghee,
  • Later soaked in sugar syrup that is infused with hints of cardamom
  • Dressed with a generous amount of rabdi
  • Garnished with slivered nuts, Chandi varak, and rose petals, and hence it gets its name shahi tukda, meaning “a royal piece.”

So, instead of veering away from the original recipe, I decided to keep this recipe as authentic as possible; and here is my take on ‘Baked Shahi Tukda cannoli,’-

  • Instead of frying the bread, I opted for the baked version and rolled my bread into cannolis
  • Soaked the cannolis in sugar syrup that is infused with hints of cardamom and saffron strands
  • Filled them with rabdi mousse
  • Garnished with slivered nuts and rose petals. 

Trust me, this baked version of shahi tukda tastes just-like the original one, but with a healthy swap!

You’ll love this Baked Shahi tukda Cannoli

  • Eating it is a breeze
  • Portion control
  • Enjoy rabdi in every bite
  • Portable
  • There isn’t much to clean.

Now isn’t that what we are looking for in a dessert! With these Shahi tukda cannoli, portion-control is a lot easier, meaning health-conscious people get to enjoy their dessert guilt-free without worrying about finishing a plateful of the treat.

And since the rabdi mousse is stuffed in a cannoli, everyone gets to enjoy the same amount of mousse that makes this treat so delicious, and the best part, no fork or spoon required, grab a napkin and enjoy a Shahi tukda cannoli. 

And above all, these Shahi tukda cannolis make a convenient and practical portable dessert. Take it to your next together without worrying about the rabdi tipping over your dress while you’re driving the car. 

I am sure by now you must have already fallen-in-love with these baked shahi tukda cannolis, so let’s look at the ingredient list.

Ingredients for Rabdi mousse

Ingredients list for Baked Shahi Tukda Cannoli

» Bread – To enjoy that authentic taste, I have used white bread slices for the shahi tukda. Please do not use whole grain bread or wheat bread for this recipe. 

» Ghee – to toast the bread slices. Ghee will add a nice aroma and loads of flavor to the bread. Therefore, please do not replace ghee with oil. 

» Rabdi Mousse – The real essence of Shahi tukda lies in the rabdi, and this mousse is a blend of ingredients such as whipping cream, milk powder, powdered sugar, cream of tartar, salt, saffron strands, and of course, the Rabdi Flavor. Altogether, these ingredients make a mousse that’s so light, fluffy, and it will melt-in-your-mouth. 

» Sugar syrup – Consist of sugar, water and is flavored with cardamom powder and saffron strands. Please do not skip the cardamom in the syrup; it amps up the overall flavor. Likewise, saffron adds a hint of richness and some subtle sweetness to the syrup.

» Mixed nuts – My most favorite garnish in Shahi tukda is edible dried rose petals and slivered pistachios, but let that imagination run wild and garnish this baked shahi tukda cannoli with whatever nuts you favor. 

How to make Baked Shahi Tukda Cannoli?

The making of baked Shahi tukda Cannoli is done in 4 parts:

  • Preparing Cannolis
  • Sugar syrup
  • Making Rabdi Mousse
  • Assembling the Cannolis

Step:1 – Make cannolis

1. Assemble bread slices and cannoli tubes.

2. On a cutting board, trim the crusts off of the bread.

3. Press the bread slice flat with a rolling pin.

4. Trim the uneven sides to make it look like a square. 

How to make Shahi tukda

Take a cannoli tube and wrap the flattened bread around a cannoli tubes, 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. 

How to make Shahi tukda

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. 

How to make Shahi tukda

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

Bake Cannolis

When done, remove the cannolis from the air-fryer and lay them on a plate until comfortable cooled. 

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

Shahi tukda Cannoli

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

Step:2 – Make Sugar Syrup

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

2. 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. 

3. Dip the baked bread cannolis in the warm sugar syrup for a few seconds. Coat it well.

4. Drain the extra syrup and set the cannoli aside. 

Make sugar syrup

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

Step:3 – Rabdi Mousse

1. Combine milk powder, powdered sugar, and cream of tartar in a bowl. 

2. Stir in salt.  

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

4. Add cream and toasted saffron strands to a chilled stand mixer bowl. Let it sit for 2-3 minutes. 

Making of Rabdi Mousse

5. The toasted saffron strands will start losing their beautiful yellow color into the cream. 

6. Beat the heavy whipping cream for about 5-6 minutes or until light and fluffy. 

7. Add the milk powder mixture and rabdi flavor to the whipped cream. 

8. 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. 

Making of Rabdi Mousse

Step:4 – Assemble Baked Shahi Tukda Cannolis

Just before serving, pipe the rabdi mousse into the shahi tukda cannoli.

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

Assemble Shahi Tukda

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. 

Baked shahi tukda cannoli

Tips to make the best Shahi Tukda Cannoli

» Bake cannolis – While baking the bread, always keep a watchful eye on the air-fryer. It tends to burn easily if left unattended. Once the bread cannolis become light brown in color, remove and set aside. 

» Molds – You will need special stainless steel cannoli tubes to shape and bake the cannolis. You can buy the cannoli tubes online.

» Sugar syrup – The sugar syrup should not be of thick consistency. We are not looking for a sugar layer on our cannolis, therefore, simmer the sugar for 4-5 minutes on a low flame and take it off the flame. 

» For crunchy shahi tukra, dip, coat the cannolis in sugar syrup, drain the excess syrup, and remove immediately. Putting the cannolis in warm sugar syrup for long will result in soggy cannolis. 

» Dip and coat the cannolis in warm sugar syrup. Cannolis will not coat well if the sugar syrup is cold. 

» Flavor – You can flavor your sugar syrup with a few drops of rosewater for a more pronounced flavor. 

» Rabdi flavor – can’t find rabdi flavor, no worries. Try a combo of cardamom essence and kewra essence instead. 

» Firm peaks – The rabdi mousse forms firm peaks with milk powder and cream of tartar. But if you cannot attain firm peaks, add 1 tablespoon of cornflour to thicken the cream. 

» Adjust Sugar – Since the shahi tukda cannolis are already sweetened with sugar syrup, the rabri mousse filling is moderately sweetened with powdered sugar. Please do the taste first before filling the cannolis. If you find sugar at a lower end, feel free to change up the ratio and adjust to your liking. 

» You can bake these Sahi tudka Cannolis in a regular oven as well. Same time, same temperature. 

» I have used toasted saffron strands to add color to the rabdi mousse. If you prefer, you can add a pinch of yellow food color for a rich-bright tone. 

» Filling – Do not try to fill the shahi tudka cannoli from one end; rotate and pipe the mousse into the other end. 

» Variations – There are tons of variations for cannoli filling; you can either try thandai mousse or rasmalai mousse to fill your cannolis. 

Make-ahead recipe

You can make both the Shahi tudka cannolis and the rabdi mousse ahead of time with a little effort. To do that – 

  • Prepare Rabdi mousse a day in advance and store it in the refrigerator. A chilled mousse thickens overnight, making it easier to pipe it into the cannolis and maintain its decorative pattern.
  • Likewise, you can bake Shahi tukda cannolis two days in advance and store them at room temperature. Unfilled cannolis can be stored at room temperature for up to 2 weeks in a sealed airtight container.
  • On the day of serving, dip them in sugar syrup and set them on a plate. 
  • To avoid them getting soggy, wait to fill the cannolis. Pipe the rabdi mousse in each cannoli just before your guest starts arriving. This way, the Baked Shahi tukda cannoli will deliver an amazing taste and texture in every bite.
  • Once the cannolis are filled with the rabdi mousse, they need to be served right away. 

Storage!

Leftover-filled Shahi tukda cannoli will keep well in the refrigerator for a day; after that, the bread will start to soften and lose its crispy texture.

Holi Cannoli - Holi fusion recipe

Let Me Know What You Think!

If you’ve never made shahi tukda before, then you’re in for an old-fashioned treat. It’s an amazing dessert that’ll really add a touch of style to your holiday party. Plus, Shahi tukra served in individual cannolis looks so unique that everyone will be really impressed. 

Should you make Baked Shahi tukda Cannoli or any variation of it, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.

CRAVING FOR MORE, TRY SOME OTHER DELICIOUS DESSERTS 

Stacked Baked Shahi Tukda Cannoli on a plate

Baked Shahi Tukda Cannoli

5 from 2 votes
What happens when a crispy cannoli meets a delicate melt-in-the-mouth concoction Shahi tukda? A lip-smackingly delicious Indian fusion dessert, Baked shahi tudka cannoli is created that is filled with a rich yet light and fluffy Rabdi mousse. 
Prep: 30 minutes
Cook: 20 minutes
Rest: 30 minutes
Total: 1 hour 20 minutes
Calories: 438 kcal
Servings: 6

EQUIPMENT

INGREDIENTS 

  • 8 White Bread
  • tablespoons Ghee

RABDI MOUSSE

SUGAR SYRUP

GARNISHES

INSTRUCTIONS

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. 
    How to make Shahi tukda
  • Arrange the ghee-coated bread cannolis in an air-fryer in a single layer. 
    How to make Shahi tukda
  • Bake at 330°F for about 12- 15 minutes or until lightly golden. Rotate the cannolis halfway into the baking time. 
    Bake Cannolis
  • 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. 
    Shahi tukda Cannoli
  • Remove all the cannolis from the tubes and set them aside to cool completely. 
    Baked Shahi tukda

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.
    Beat thandai mousse until soft peaks form

ASSEMBLE BAKED SHAHI TUKDA CANNOLIS

  • Gently hold the cannoli upwards, now pipe the rabdi mousse into the opening. 
  • Flip the cannoli and pipe the mousse into the other end. 
    Pipe Rabdi mousse in cannolis
  • Repeat the process with the rest of the shahi tudka cannolis. Garnish with dried rose petals and slivered pistachios. Serve immediately.

RECIPE NOTES

 
Tips to make the best Shahi Tukda Cannoli
 
» Bake cannolis – While baking the bread, always keep a watchful eye on the air-fryer. It tends to burn easily if left unattended. Once the bread cannolis become light brown in color, remove and set aside. 
 
» Molds – You will need special stainless steel molds to shape and bake the cannolis. You can buy the cannoli tubes online.
 
» Sugar syrup – The sugar syrup should not be of thick consistency. We are not looking for a sugar layer on our cannolis, therefore, simmer the sugar for 4-5 minutes on a low flame and take it off the flame. 
 
» For crunchy shahi tukra, dip, coat the cannolis in sugar syrup, drain the excess syrup, and remove immediately. Putting the cannolis in warm sugar syrup for long will result in soggy cannolis. 
 
» Dip and coat the cannolis in warm sugar syrup. Cannolis will not coat well if the sugar syrup is cold. 
 
» Flavor – You can flavor your sugar syrup with a few drops of rosewater for a more pronounced flavor. 
 
» Rabdi flavor – can’t find rabdi flavor, no worries. Try a combo of cardamom essence and kewra essence instead. 
 
» Firm peaks – The rabdi mousse forms firm peaks with milk powder and cream of tartar. But if you cannot attain firm peaks, add 1 tablespoon of cornflour to thicken the cream. 
 
» I have used toasted saffron strands to add color to the rabdi mousse. If you prefer, you can add a pinch of yellow food color for a rich-bright tone. 
 
» Filling – Do not try to fill the shahi tudka cannoli from one end; rotate and pipe the mousse into the other end. 
 
» Variations – There are tons of variations for cannoli filling; you can either try thandai mousse or rasmalai mousse to fill your cannolis. 
 

NUTRITION

Calories: 438kcal | Carbohydrates: 29g | Protein: 4g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 125mg | Sodium: 63mg | Potassium: 201mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1233IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Indian

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Comments

  1. Ekta says:

    Can we use normalmixing biwl if don’t have stand mixer?

  2. MANJU Garg says:

    can we use coconut cream to make dairy free?

  3. Ashwini says:

    I don’t have air-fryer , so what else should I use?

  4. Sneha says:

    Can I use mascarpone cream instead of regular whipping cream. If yes how to make mascarpone cream filling

    • Ruchi says:

      Of course, you can! Sneha, I don’t have a recipe for mascarpone cream filling. Please search on Google, and I am sure you’ll find some good ones. 😊