INGREDIENTS
SRIKHAND
CANNOLI
Method
Mix all the srikhand ingredients together and put it in the fridge for chilling. Make a smooth dough using ragi flour, refined flour, jaggery, desi ghee and water. Let the dough rest for 15 minutes and then roll it into a thin sheet of 0.5 mm thickness. Using a round shape-cutter of about 4 cm diameter, cut discs of the flattened dough. Roll each disk on a 2 cm-wide stainless steel pipe to make a cannoli. Bake at 180°C for 8-10 minutes and the cannoli will turn light brown and crisp. Remove from the pipe carefully and fill in the chilled srikhand using a piping bag, and serve immediately. You can make 25-30 pieces of srikhand cannolis using the given quantities of ingredients.
— Manish Mehrotra, Culinary Director, Indian Accent The Lodhi, New Delhi