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Recipe | Tradition with a Modern Twist: Brandy Snap Cannolis with Bhapa Doi

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We’re all cooking and boy, do we need a recipe that uplifts our mood! What about a modern spin on a traditional Indian mithai? We’ve got an amazing, mouth watering dessert that puts a twist on sweetened curd; crunchy and creamy, you won’t be able to stop at one!

Lets get baking!

 

Brandy Snap Cannolis with Bhapa Doi

SERVES 15

INGREDIENTS:

 

CANNOLIS

Castor sugar 27 g

Butter 27 g

Liquid glucose 22 g

Flour 27 g

Brandy 10 ml

 

BHAPA DOI CREAM

Bhapa doi 300 g

Whipped cream 40 g

 

GARNISH

Dark chocolate, melted 100 g

Fresh pistachios, chopped 100 g

 

METHOD

  1. Preheat the oven to 170°C.
  2. To make the cannolis, combine the sugar, butter and liquid glucose in a small saucepan and heat till the butter melts and the sugar dissolves. Remove from heat and allow to cool slightly.
  3. Stir in the brandy. Add the flour and mix to form a paste.
  4. Place a silicon mat on a baking tray and drop 2 to 3 teaspoons of mixture onto the tray. Leave enough space to spread the mixture into 1-mm discs using the back of a spoon.
  5. Bake the discs for 5 to 6 minutes until golden brown and remove from oven.
  6. Let the discs cool for 8 to 10 seconds before rolling them around the handle of a greased wooden spoon to shape into cannolis.
  7. Once dry, dip one side of the brandy snap cannolis in melted dark chocolate and then roll in the chopped pistachios. Set aside for the chocolate to set. The brandy snap shells can be stored at room temperature in an airtight container.
  8. For the filling, whip the bhapa doi till soft and fold in the whipped cream. Fill the mixture in a piping bag. If your mixture is on the runny side, pop the bowl into the fridge until it hardens slightly. The consistency of bhapa doi varies (some brands have a much thicker texture) so adjust the amount of whipped cream to ensure the mixture is a pipeable consistency. The filling can keep for 3 days in the fridge.
  9. At the time of serving, pipe the filling inside the brandy snap cannolis.

 

Voilà!

Grab your copy here to make more such delicious desserts!

Rachel Goenka's Adventures with Mithai
About the Book - Rachel Goenka's Adventures with Mithai

From chocolate barfi-flavoured cheesecake to cardamom mousse sprinkled with motichoor laddoo, Rachel Goenka's Adventures with Mithai brings you 50 original recipes of Indian classics with a modern twist.Rachel, a Le Cordon Bleu-trained chef, uses international techniques to create luscious delicacies.…

About the Author - Rachel Goenka

Rachel Goenka is founder-CEO of The Chocolate Spoon Company. Awarded ‘Young Restauranteur of the Year’ by Restaurant India, she was named one of ’30 Women Entrepreneurs to Watch in India’ by CEO Magazine. After attending The Ballymaloe Cookery School in…

To read more, order your copy of Rachel Goenka's Adventures with Mithai, by Rachel Goenka today!

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