Cannoli with Rose Shrikhand

This is a gorgeous looking fusion dessert that I created for a local virtual cooking competition. This is an Indo Italian fusion dessert, cannoli is a popular Italian dessert and is made with all purpose flour, deep fried and filled with sweetened ricotta cheese and flavorings. I tried fusing shrikhand instead of ricotta to make this desert. Shrikhand as we all know is very popular in Gujarat and Maharashtra (Indian states). It is made with hung yogurt or thick yogurt without any whey or liquid. Alternatively greek yogurt which is thick in consistency can also be used.

We were on a trip to Europe a few years back and were visiting Taormina, Italy. On this day we visited Mt. Etna and in one of the cafes up the hill we had cannoli. It was a flavorful dessert and enjoyed it. Instantly I thought I have to make this when I get back home from vacation. I immediately ordered cannoli forms from Amazon upon reaching home but didn’t really make time to make this dessert. When the fusion challenge was announced for the competition I thought it was perfect to make the dessert.

I made rose flavored shrikhand instead of saffron or cardamom which worked out perfect with the crisp cannoli shells. 

Let’s get started now…


18-20 cannoli

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

About 1 hour, see notes



For Cannoli:

  • 1 ¼ cup all purpose flour
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 ½ tbsp cold butter, cut into small pieces
  • ⅓ cup water
  • ½ egg – reserve the other half white for sealing the cannoli and discard the yellow.
  • 6 mini cannoli forms or metal tubes, see notes
  • Oil for deep frying and greasing the cannoli forms 

For Shrikhand:

  • 1 cup hung yogurt or greek yogurt,  see notes
  • ½ cup powdered sugar
  •  1 tbsp beetroot juice powder or a few drops of pink gel color, see notes 
  • ½ tsp rose water
  • Powdered pistachio and rose petals for serving
  • Pastry bag to pipe shrikhand or a ziplock snipped at the end will do too.

Step 1
To make cannoli make a smooth dough using flour, sugar, salt, butter, ½ egg and water. Rest the dough for 20 minutes.

Step 2
Divide the dough into 4 parts and roll into thin discs. Use a cookie cutter to cut rounds. Grease the forms well and add oil to a pan and heat  for deep frying.

Step 3
Take one round and wrap around the cannoli form and brush the leftover egg white lightly onto the other end to seal the cannoli. Repeat with the rest of the dough. 

Step 4
Deep fry 4-5 cannoli at a time until crisp and brown. Drain and cool. 

Step 5
For shrikhand mix all the ingredients and fill a pastry bag with any frosting tip and pipe the shrikhand into the prepared cannoli on both sides. Repeat with the other cannoli shells and shrikhand.

Step 6
Sprinkle pistachio powder and rose petals on it and serve immediately.

Alternatively you can make the cannoli shells and store in an airtight container for upto a week and pipe shrikhand just before serving.  



I used 6 cannoli forms to make this but you can use as many forms and quicken the process of making cannoli. 

For hung yogurt place yogurt on a cloth lined colander with a bowl underneath in the refrigerator for 24 hour. 

Another quick way is to place yogurt in a cheesecloth and tie the ends to a faucet and let the whey drip for 2-3 hours. (you can collect the whey by placing a bowl underneath).

I used beetroot juice powder available on Amazon for coloring the shrikhand. You can use pink gel color also.

Total cooking time doesn’t include the hung yogurt preparing process.


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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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