New Update
| Main ingredients | Ripe mango, Hung yogurt, Spring roll sheets, Powdered sugar, Green cardamo powder, Saffron strands, Oil, Melted dark chocolate, Pistachio |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 1-1.5 hours |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 1 ripe mango, peeled and roughly chopped
- 1 cup hung yogurt
- 4 spring roll sheets (6”x 6”)
- ½ cup powdered sugar
- ½ teaspoon green cardamom powder
- A pinch of saffron strands
- Oil for deep frying
- Melted dark chocolate as required
- Finely chopped pistachios for garnish
Method
- Put the mango into a blender jar and blend to a fine puree and transfer into a bowl. Add hung yogurt, powdered sugar and green cardamom powder and mix till well combined. Add saffron strands and mix well. Refrigerate for 1 hour.
- Take 2 spring roll sheets, keep one over the other and cut them into 4 equal squares. Repeat the same with remaining spring roll sheets as well.
- To make cannoli, take a spring roll quarter and roll it over a cannoli mould and seal with water.
- Heat sufficient oil in a kadai. Slide in the cannoli along with the mould and deep fry on medium heat till light golden and crisp. Drain on absorbent paper. Allow to cool slightly and carefully demould the cannoli.
- Dip both the corners into melted dark chocolate and dip in chopped pistachios. Keep aside to set completely.
- Take the aamrakhand in a piping bag fitted with star nozzle. Pipe out the mixture into the prepared cannoli. Arrange on a serving plate. Serve.
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