SAFFRON PHIRNI CANNOLI: A FUSION DELIGHT

Saffron Phirni Cannoli

North India’s leading consultant chef, Manjot Singh, offers a unique fusion of flavours with his signature dessert creation.

S.No.	Ingredients	Quantity
	SHELL
1	Refined Flour	250 gm
2	Salted Butter	45 gm
3	Granulated Sugar	15 gm
4	Whole Egg	1 no.
5	Egg White	1 no.
6	Milk	75 ml
7	Salt	2 gm
	FILLING
1	Basmati Rice	45 gm
2	Full Fat Milk	1 lt.
3	Sugar	90 gm
4	Chopped Almond	15 gm
5	Cardamom Powder	3-5 gm
6	Saffron Strands	7-8 no.
7	Rose Water	5 ml
8	Kewda Water	3 ml
	GARNISH
1	Chopped Pistachio	30 gm
2	Saffron Strands	4-5 no.
3	Powdered Sugar	50 gm
4	Cinamon Powder	10 gm

Chef Manjot Singh

INSTRUCTIONS

For the Cannoli Shells:

1. To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren't clumps of butter.

2. Add in milk and whole egg. Pulse to mix well, while adding additional milk to bring dough together in a soft shaggy mass (you shouldn't need more than a few Tbsp extra milk).

3. Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.

4. Heat a large pot with 1 1/2-inches vegetable oil to 345 - 355 degrees. Working with half the dough at a time (and keeping other half covered in the bowl) roll dough out very thinly onto a well floured surface (nearly 1/16-inch).

5. Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to opposite side.

6. Using metal tongs, carefully immerse shell in preheated oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn't get too hot and burn shells. You can fry up to 6 at a time).

7.Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off of form.

8. Let forms cool and repeat process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl and let relax at least 10 minutes then reuse.

9.  Allow to cool on a wire rack then fill with cannoli filling and decorate as desired .

For Making Phirni

1. Soak the rice in water for 30 minutes and then drain the water. Dry the rice grains naturally and later grind to a semi fine powder.

2. Set the ground rice aside.

3. Heat milk in a thick bottomed broad pan or sauce pan or kadai.

4. When the milk becomes warm, take 1 tablespoon from it in a small bowl.

5. Stir the saffron strands in this warm milk and keep aside.

6. Let the milk reach to a boil. Then lower the heat and add the ground rice. Stir and add sugar also.

7.  On a low to medium heat cook the ground rice in the milk. Do not cover the pan.

8.  Keep on stirring at intervals so that the lumps are not formed.

9.  Also powder the cardamoms in a mortar-pestle. Discard the cardamom peels.

10. When the rice is almost cooked, add the almonds, pistachios, cardamom powder and saffron infused milk.

11. Stir and cook for a further 5 to 6 minutes or more or till the firni thickens and the rice granules are softened and cooked completely.

12. Lastly add rose water, once the firni is done.

13. Pour the phirni in serving bowls. Garnish it with the remaining chopped almond and pistachio slices.

14. Cover the bowls tightly with lid or secure firmly with aluminium foil. Once cooled at room temperature, refrigerate phirni for about 4 hours or more.