Sweet Endings

Executive Chef,Indian Accent

Mishti Doi Cannoli,Amaranth Ladoo

Ingredients

Refined flour 250 gms

Jaggery 60 ml

Desi ghee 90 gms

Water as required

Mishti doi (Mother Dairy) 1 kg

Popped amaranth seeds 50 gms

Toffee sauce 50 ml

Method

n Hang mishti doi in a muslin cloth for about three hours. Drain as much water as possible.

n Mix toffee sauce and popped amaranth and make small firm balls for the amaranth ladoo.

n Make a smooth dough using refined flour,jaggery,desi ghee and water.

n Rest the dough for 15 min and then roll into a thin sheet of 5 mm thickness.

n Using a round shape cutter of 1.5 inch diameter,cut round discs of the flattened dough.

n Roll each sheet on a 0.75 inch thick stainless steel pipe to make a cannoli.

n Bake at 180 C for 8-10 min.

n Remove from oven when crisp and light brown in colour.

n Take out from pipe carefully,fill in the chilled hung mishti doi using a piping bag and serve immediately with amaranth laddoo.