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Khaja Cannoli with Stawberry Ricotta Filling By Chef Akanksha Khatri

Khaja Cannoli with Stawberry Ricotta Filling

Khaja Cannoli is a fusion of Indian and Italian cuisines. Chef Akanksha Khatri brings the recipe of this traditional sweet with a twist.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

10-15 Min



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  • For the dough

    • 1 cup refined flour (maida)

    • 2 tbsp ghee

    • ghee for brushing

    • oil for deep frying

  • For Berry Ricotta Filling

    • 1 cup Ricotta cheese

    • ½ cup strawberry compote


  1. 1

    In a large bowl take 1 cup refined flour, add ghee and crumble it.
  2. 2

    Slowly add water and knead into a tight dough.
  3. 3

    Divide the dough into two and roll out the dough into thin big sheet. Roll as thin as possible.
  4. 4

    Apply ghee and sprinkle some flour then start to roll tightly from one side.
  5. 5

    Roll the cylinder tight to remove any air gaps if present.
  6. 6

    Cut it into 1-inch pieces and roll it in to a poori. Now take out the cannoli pipes and wrap the khaja poori around the pipe securing with water.
  7. 7

    Fry on low-medium flame till they turn crispy and golden in colour. Gently remove the pipe.
  8. 8

    Mix ricotta cheese along with strawberry compote and put it in a piping bag.
  9. 9

    Pipe the strawberry ricotta filling the Khaja cannoli and serve.

Khaja is a deep-fried pastry that is either filled with fruit or soaked in sugar syrup. It is very popular sweet in Andhra Pradesh and is also offered as Prasad in Puri Jagannath Temple. Chef Akanksha takes this traditional sweet to Italy and gives it an international twist by simply deep frying the Khaja dough using the cannoli rods and filling the Khaja’s with a filling made from ricotta cheese and strawberry compote making it lip-smackingly delicious.

Khaja Cannoli with Stawberry Ricotta Filling is a tempting and delicious dessert.


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