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Rasmalai Cannoli Recipe

This is a decadent fusion recipe. It's a delish in every bite.

  • Prep time:
  • 20mins
  • cook time:
  • 50mins
  • serves:
  • 8

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Difficult

Cuisine : Italian

Course : Dessert

Allergy Information

  • - Nuts

Recipe Notes

1. Squeeze the sugar syrup from paneer balls well else it will not absorb rabri milk. 2. Further, squeeze out the liquid from the rasmalai too before filling it into the cannoli shells.

Tags

  • #CelebratewithMilkmaid #gotoChef
Ingredients

Ingredients For Rasmalai Cannoli Recipe

Methods
  • 1. In a heavy bottom pan, boil milk, add nestle milkmaid and reduce to half. Add saffron and cardamom powder. Mix well, switch off the flame.
  • 2. Mash paneer to make a soft and smooth dough.
  • 3. Take another pan, boil sugar and water to make syrup for rasmalai.
  • 4. Make small sized disc of paneer.  Add into boiling sugar syrup and cook covered for about 10 minutes.
  • 5. Squeeze the paneer disc and put them into prepared saffron milk. Rest them for few hours. Allow rasmalai to absorb rabri.
  • 6. Now, in a large bowl , add flour, salt, oil and white vinegar. Knead and make the dough. Cover it for half an hour.
  • 7. Make small balls and roll them into circles. Wrap around a cannoli mould and deep fry the cannoli shells.
  • 8. Take out the cannoli shells. Separate the rasmalai pieces from the rabri. Chop the rasmalai pieces into bit size pieces.
  • 9. Fill all the cannoli shells with it.
  • 10. Garnish with pistachios. Enjoy!!
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