This pick-me-up dessert is a real crowd-pleaser and is packed with an exciting blend of flavors that will please the palates of both kids and adults alike!
My mom would often make a big batch of Shahi tukda during festive occasions and share it with our neighbors and family friends. But in percent times, this dish is normally made and served on special occasions like large gatherings, wedding receptions, and festivals like Eid, Holi, or Diwali.
And cannoli is a tube-shaped homemade pastry shell that is stuffed with a sweet cream filling. This whole term, ‘Baked Shahi Tukda cannoli’ literally translates to a royal piece of pastry shell packed with a rabdi (reduced milk) filling. I like to call it “Holi Connoli!”
How is this recipe different from the original
In a traditional Shahi tudka recipe,
The bread slice is deep-fried in ghee, Later soaked in sugar syrup that is infused with hints of cardamom Dressed with a generous amount of rabdi Garnished with slivered nuts, Chandi varak, and rose petals, and hence it gets its name shahi tukda, meaning “a royal piece.”
So, instead of veering away from the original recipe, I decided to keep this recipe as authentic as possible; and here is my take on ‘Baked Shahi Tukda cannoli,’-
Instead of frying the bread, I opted for the baked version and rolled my bread into cannolis Soaked the cannolis in sugar syrup that is infused with hints of cardamom and saffron strands Filled them with rabdi mousse Garnished with slivered nuts and rose petals.
Trust me, this baked version of shahi tukda tastes just-like the original one, but with a healthy swap! And since the rabdi mousse is stuffed in a cannoli, everyone gets to enjoy the same amount of mousse that makes this treat so delicious, and the best part, no fork or spoon required, grab a napkin and enjoy a Shahi tukda cannoli. And above all, these Shahi tukda cannolis make a convenient and practical portable dessert. Take it to your next together without worrying about the rabdi tipping over your dress while you’re driving the car. I am sure by now you must have already fallen-in-love with these baked shahi tukda cannolis, so let’s look at the ingredient list.
» Ghee – to toast the bread slices. Ghee will add a nice aroma and loads of flavor to the bread. Therefore, please do not replace ghee with oil. » Rabdi Mousse – The real essence of Shahi tukda lies in the rabdi, and this mousse is a blend of ingredients such as whipping cream, milk powder, powdered sugar, cream of tartar, salt, saffron strands, and of course, the Rabdi Flavor. Altogether, these ingredients make a mousse that’s so light, fluffy, and it will melt-in-your-mouth. » Sugar syrup – Consist of sugar, water and is flavored with cardamom powder and saffron strands. Please do not skip the cardamom in the syrup; it amps up the overall flavor. Likewise, saffron adds a hint of richness and some subtle sweetness to the syrup. » Mixed nuts – My most favorite garnish in Shahi tukda is edible dried rose petals and slivered pistachios, but let that imagination run wild and garnish this baked shahi tukda cannoli with whatever nuts you favor.
Preparing Cannolis Sugar syrup Making Rabdi Mousse Assembling the Cannolis
Step:1 – Make cannolis
- Assemble bread slices and cannoli tubes.
- On a cutting board, trim the crusts off of the bread.
- Press the bread slice flat with a rolling pin.
- Trim the uneven sides to make it look like a square.
Take a cannoli tube and wrap the flattened bread around a cannoli tubes, sealing the edges with a little dab of water. Firmly press the edge of the bread that you just folded over. Generously brush the rolled bread cannoli with ghee.
Repeat the process with the rest of the bread slices and form them into cannolis.
Bake at 330°F for about 12- 15 minutes or until lightly golden. Rotate the cannolis halfway into the baking time.
When done, remove the cannolis from the air-fryer and lay them on a plate until comfortable cooled. Gently twist the cannoli tube, and the bread cannolis will slide off the tubes.
Remove all the cannolis from the tubes and set them aside to cool completely. 2. Our main purpose is to melt the sugar; we are not looking for a sugar consistency here. Therefore, cook the syrup for about 5-6 minutes on a low flame. After the desired cooking time is over, remove it from the heat and allow it to cool. 3. Dip the baked bread cannolis in the warm sugar syrup for a few seconds. Coat it well. 4. Drain the extra syrup and set the cannoli aside.
Coat the rest of the cannolis in the sugar syrup and set them aside. 2. Stir in salt. 3. Mix all the ingredients until they are thoroughly combined and smooth. Set aside. 4. Add cream and toasted saffron strands to a chilled stand mixer bowl. Let it sit for 2-3 minutes.
- The toasted saffron strands will start losing their beautiful yellow color into the cream.
- Beat the heavy whipping cream for about 5-6 minutes or until light and fluffy.
- Add the milk powder mixture and rabdi flavor to the whipped cream.
- Beat for another 2-3 minutes on high speed until stiff peaks form. Our light and fluffy rabdi mousse is ready. Transfer the rabdi mousse to a piping bag fitted with a nozzle.
Gently hold the cannoli upwards, now pipe the rabdi mousse into the opening.
Flip the cannoli and pipe the mousse into the other end. Repeat the process with the rest of the shahi tudka cannolis. Garnish with dried rose petals and slivered pistachios. Serve immediately.
» Molds – You will need special stainless steel cannoli tubes to shape and bake the cannolis. You can buy the cannoli tubes online. » Sugar syrup – The sugar syrup should not be of thick consistency. We are not looking for a sugar layer on our cannolis, therefore, simmer the sugar for 4-5 minutes on a low flame and take it off the flame. » For crunchy shahi tukra, dip, coat the cannolis in sugar syrup, drain the excess syrup, and remove immediately. Putting the cannolis in warm sugar syrup for long will result in soggy cannolis. » Dip and coat the cannolis in warm sugar syrup. Cannolis will not coat well if the sugar syrup is cold. » Flavor – You can flavor your sugar syrup with a few drops of rosewater for a more pronounced flavor. » Rabdi flavor – can’t find rabdi flavor, no worries. Try a combo of cardamom essence and kewra essence instead. » Firm peaks – The rabdi mousse forms firm peaks with milk powder and cream of tartar. But if you cannot attain firm peaks, add 1 tablespoon of cornflour to thicken the cream. » Adjust Sugar – Since the shahi tukda cannolis are already sweetened with sugar syrup, the rabri mousse filling is moderately sweetened with powdered sugar. Please do the taste first before filling the cannolis. If you find sugar at a lower end, feel free to change up the ratio and adjust to your liking. » You can bake these Sahi tudka Cannolis in a regular oven as well. Same time, same temperature. » I have used toasted saffron strands to add color to the rabdi mousse. If you prefer, you can add a pinch of yellow food color for a rich-bright tone. » Filling – Do not try to fill the shahi tudka cannoli from one end; rotate and pipe the mousse into the other end. » Variations – There are tons of variations for cannoli filling; you can either try thandai mousse or rasmalai mousse to fill your cannolis.
Prepare Rabdi mousse a day in advance and store it in the refrigerator. A chilled mousse thickens overnight, making it easier to pipe it into the cannolis and maintain its decorative pattern. Likewise, you can bake Shahi tukda cannolis two days in advance and store them at room temperature. Unfilled cannolis can be stored at room temperature for up to 2 weeks in a sealed airtight container. On the day of serving, dip them in sugar syrup and set them on a plate. To avoid them getting soggy, wait to fill the cannolis. Pipe the rabdi mousse in each cannoli just before your guest starts arriving. This way, the Baked Shahi tukda cannoli will deliver an amazing taste and texture in every bite. Once the cannolis are filled with the rabdi mousse, they need to be served right away.
Storage!
Leftover-filled Shahi tukda cannoli will keep well in the refrigerator for a day; after that, the bread will start to soften and lose its crispy texture. Should you make Baked Shahi tukda Cannoli or any variation of it, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
