Thikki Puri & Mango Shrikhand Cannoli

Name: Thikki Puri & Mango Shrikhand Cannoli
Cook time: 30 min
Total time: 30 min
Yield: 18
Ingredients: 7 cups (1.6 kg) whole-milk yogurt; 1 tsp freshly ground cardamom; 12 to 15 saffron threads; ¾ cup (85 g) powdered sugar; 1 cup (104 g) mango puree; ¼ cup plus 1 tsp (40 g) semolina; 1 cup (113 g) whole wheat flour; ¾ tsp red chile powder; ¾ tsp ground turmeric; ¾ tsp cumin seeds; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp chaat masala (optional); 1 Tbsp vegetable oil; ⅓ cup (80 ml) water; Neutral oil, for frying; ¼ cup (30 g) chopped unsalted roasted pistachios, for decoration

Image of Thikki Puri & Mango Shrikhand Cannoli — Photo by Hetal Vasavada

Servings

Prep Time

10-12 hours

Cook Time

30 minutes

"Thikki puri is a spicy, deep-fried flatbread, which is usually served with shrikhand, a sweet, thickened yogurt spiced with saffron and cardamom. Personally, I like to dip my thikki puri in ras, a thick mango puree. That spicy, sweet combination just hits the spot! For this dessert, I made a crispy thikki puri cannoli shell and filled it with mango shrikhand, also known as aamarkhand. I use cannoli tubes to shape the puri into rounds, but you can also use foil that’s been shaped into a 1-inch (2.5 cm) diameter cylinder. Or, to make it simpler, deep-fry the thikki puri rounds as is and serve with the mango shrikhand as a dip."

Excerpted with permission from Desi Bakes by Hetal Vasavada, published by ‎Hardie Grant Publishing, October 15, 2024

Author:

Hetal Vasavada

Ingredients

MANGO SHRIKHAND

7 cups (1.6 kg) whole-milk yogurt
1 tsp freshly ground cardamom
12 to 15 saffron threads
¾ cup (85 g) powdered sugar
1 cup (104 g) mango puree

THIKKI PURI CANNOLI SHELLS

¼ cup plus 1 tsp (40 g) semolina
1 cup (113 g) whole wheat flour
¾ tsp red chile powder
¾ tsp ground turmeric
¾ tsp cumin seeds
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chaat masala (optional)
1 Tbsp vegetable oil
⅓ cup (80 ml) water
Neutral oil, for frying
¼ cup (30 g) chopped unsalted roasted pistachios, for decoration

Directions

FOR THE MANGO SHRIKHAND

Line a sieve with three layers of cheesecloth and set over a bowl. Pour the yogurt into the sieve. Pull the corners of the cheesecloth and twist it tight. Place a plate on top and weigh it down with a can or jar. Refrigerate for at least 8 hours to drain; overnight is best.
The next day, remove the yogurt from the cheesecloth. Save the whey to use in soups, smoothies, or protein shakes! Transfer the yogurt to a bowl and whisk in the cardamom, saffron, powdered sugar, and mango puree. Place plastic wrap directly onto the surface of the yogurt and refrigerate for 2 hours.

FOR THE THIKKI PURI CANNOLI SHELLS

In a bowl, whisk together the semolina, whole wheat flour, chile powder, turmeric, cumin seeds, ground cumin, coriander, and chaat masala (if using). Add the vegetable oil and rub it into the dry ingredients with your hand for 1 minute. This helps create a flaky puri. Add the water and knead for 2 minutes into a hard, tough dough. Cover with a damp paper towel, and set aside for 30 minutes.
Divide the dough into 18 equal portions (about 13 g each) and roll into balls. Roll each dough ball into a 4-inch (10 cm) round. It should be nice and thin. Wrap the round of dough around an oil-greased cannoli tube and use a little water to glue the overlapping parts together. Repeat with the remaining dough.
Set a wire rack in a sheet pan and place near the stove. Pour 2 to 3 inches (5 to 7.7 cm) of neutral oil into a deep saucepan and heat to 375°F (190°C). Working in batches of 2 to 3, making sure not to overcrowd your pan, add the thikki puri cannoli shells to the hot oil and fry until golden brown and crisp, 2 to 3 minutes. Drain on the wire rack and gently remove the cannoli tubes once cooled.
Spoon the shrikhand into a piping bag fitted with a large star tip (Ateco 230). Fill each cannoli shell with the shrikhand. Dip the exposed ends of shrikhand into the chopped pistachios. Serve immediately.