Go Back

Shrikhand Cannoli

Crispy sweet cannoli shells filled with the traditional ricotta cheese filling OR with the traditional Indian Shrikhand for an Indian-Italian fusion dish!!!!



  • 1 cup All-purpose flour
  • ¼ teaspoon salt
  • 2 tbsp sugar
  • 1 tbsp butter (small pieces)
  • 1 egg (optional)
  • ¼ cup Marsala wine
  • Oil for frying
  • Moulds


  • Ricotta cheese
  • Sugar
  • or
  • Shrikhand (recipe link in the instructions)


  • chocolate chips, sliced almond, crushed pistachio or of your choice



  • Mix all purpose flour, salt, sugar. Add butter by cutting into dry mixture using fork or hand.
  • Mix in wine. Knead slowly to form a soft dough.
  • Let the dough sit in the refrigerator for 30 min.
  • Heat oil on a high heat.
  • Divide the dough in equal parts. On a floured surface roll the dough in a thin circle with a rolling pin.
  • With a cutter, cut out circles in the dough. Remove the extra dough and add it to the unused dough.
  • Wrap circles around cannoli molds, allowing the ends to overlap and seal together to form the shell.
  • Fry shells in oil until golden, about 2-3 minutes.
  • Allow to cool slightly (1-2 minutes).
  • Using kitchen towel, carefully slide shells from mold and allow to cool.


  • Mix the ricotta cheese and sugar
  • Shrikhand (recipe)


  • Take cooled cannoli shells and pipe in filling (shrikhand/ricotta cheese)
  • Dip finished cannoli in toppings.
  • Finish with powdered sugar.