Baked Shahi Tukda Cannoli

5 from 2 votes

Baked Shahi Tukda Cannoli

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

Cook: 20

Rest: 30

Total: 1 20

Course: Dessert

Cuisine: Indian

Servings:

Calories: 438kcal

Author: Ruchi

Ingredients

8 - White Bread
1½ tablespoons Ghee

RABDI MOUSSE

2 cups Heavy whipping cream
⅓ cup Milk Powder
⅓ cup + 3 tablespoons extra Powdered Sugar
½ teaspoon Cream of tartar
- - A pinch of Salt
⅛ teaspoon Saffron Strands toasted
1 teaspoon Rabdi Flavor

SUGAR SYRUP

½ cup Sugar
¼ cup Water
⅛ teaspoon Cardamom Powder
⅛ teaspoon Saffron strands

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

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.

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