Ingredients

For the Shells:

2 cups all-purpose flour 

2 tablespoons granulated sugar

¼ teaspoon salt

2 tablespoons unsalted butter cut into small pieces

½ cup marsala wine 

2 large egg yolks (Save white for brushing)

2 quarts Avocado oil for frying (You can use any oil)

For the Filling:

32 ounces whole milk ricotta strained (Overnight/Hung o/n)

1 cup powdered sugar 

2 Tbsp Thandaai Masala

1 Tbsp rose petals

2 Tbsp chopped pistachios and Almonds

Instructions

For the Dough:

Add the flour, sugar and salt to the bowl of a processor and pulse to combine. Add the cold butter cubes and pulse until broken up into small pieces, about 8 pulses. Add the egg yolks and marsala and pulse until the mixture starts to clump together, you can add more wine a tablespoon at a time if needed to bring the dough together.

Turn the dough out onto a lightly floured counter and knead for 3-4 minutes or until it forms a smooth and elastic dough. Cover and allow to rest at room temperature for an hour. (You can make the filling while the dough is resting if assembling in the same day.)

Roll the rested tough to about ⅛-inch thick then cut into 4-inch circles. You can do this by hand or even use a pasta roller to create thin sheets. You can re-roll scraps if desired, but let them rest for 10 to 15 minutes before rolling out again.

Heat the oil in a larger pot over medium heat and place a deep-fry thermometer in the oil. The oil should be 360°F when you fry so keep an eye on the temperature and adjust heat as needed.

As the oil heats up, wrap the circles around your metal cannoli forms and use your finger to wipe some of the saved egg white where the ends will overlap, then press the ends together. (If you don’t seal the cannoli well they will open up in the deep fryer.)

Fry the shells in batches for about two minutes or until deep golden brown. Use tongs to transfer to a wire rack lined with paper towels and let the shells drain. Immediately and carefully remove the metal forms. I like to wear an oven mitt then grab the shell with a paper towel, hold it vertically so the tube is pointing down, and gently press the end of the form onto the wire rack to free it from the shell. Continue wrapping the forms with dough and frying. Let the shells cool completely on the wire rack before filling.

For the Filling:

Add the drained ricotta, powdered sugar, Thandaai Masala and rose petals to a large bowl then mix together. Cover and chill filling for up to 1 day if not using immediately or about an hour.

When ready to use, transfer to a piping bag, snip the tip off and fill the shells, then press pistachios :-=/and almonds onto the ends and dust lightly with powdered sugar. Enjoy!