SHRIKHAND ROLLS
Ingredients
For Kesar Shrikhand:
2 cup strained/hung Nanak Dahi
¾ cup powdered sugar
2 tbsp warm milk
A pinch of saffron strands
½ tsp cardamom powder
For Cannoli Shells:
6-8 slices white bread
2 tbsp ghee (for brushing)
For Garnishing:
Slivered almonds & pistachios
Dried rose petals
METHOD TO PREPARE
Prepare Kesar Shrikhand:
Soak saffron strands in the warm milk.
In a bowl, whisk the hung curd until smooth with powdered sugar and saffron milk.
Then add cardamom powder and mix until silky smooth.
Keep it in the refrigerator to chill
Make Cannoli Shells:
Roll each bread slice flat using a rolling pin and cut out a round shape using a cutter.
Wrap the bread rounds around cannoli molds, sealing the edges with a little water.
Brush with ghee and air-fry at 350°F (175°C) until golden and crisp.
Let them cool and carefully demold.
Assemble & Serve:
Fill the chilled shrikhand into a piping bag.
Pipe shrikhand into the cannoli shells.
Garnish with slivered almonds, pistachios, and dried rose petals.
Serve and enjoy this delightful fusion dessert!
