Punjab x Sicily
Gajar halwa cannoli
Winter's favourite halwa, piped into a crisp Sicilian shell. Grandma would ask for seconds.
120 minTime
12 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original465kcalsame
12 gproteinsame
3 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Cook the carrot and milk in a heavy pan on medium heat for 30 minutes, stirring often, until the milk is absorbed. Add 60 g sugar, the ghee and half the cardamom and cook 10 minutes more. Cool.
- 2Mix the maida, 10 g sugar, salt and a pinch of cardamom. Rub in the butter, then add the egg and 1 tbsp vinegar. Add cold water 1 tbsp at a time until the dough is firm. Knead 5 minutes and rest 30 minutes.
- 3Roll very thin, about 1 to 2 mm, cut 10 cm rounds and wrap around greased metal cannoli tubes, sealing with a dab of water. Fry in oil on medium high heat, about 180°C, for 1 to 2 minutes until blistered and golden.
- 4Cool the shells 1 minute and slide them off the tubes. Beat the ricotta with the remaining sugar and cardamom until smooth, then fold in three quarters of the halwa.
- 5Pipe the filling into the shells just before serving, dip the ends in pistachio and top with the remaining halwa.
Serve it like this
Lay two cannoli crossed on a plate, pistachio ends out, with a small spoon of warm halwa between them and a dusting of powdered sugar.
