Ingredients:

-Olper’s Milk 3 Cups

-Sugar 5 tbs or to taste

-Custard powder vanilla flavor 6 tbs

-Vanilla essence 1 tsp

-Olper’s Cream ¾ Cup (room temperature)

-Maida (All-purpose flour) 2 tbs

-Water 1-2 tbs

-Samosa sheets as required

-Cooking oil for frying

-Bareek cheeni (Caster sugar) 2 tbs

-Darchini powder (Cinnamon powder) 1 tbs

-Chocolate ganache

-Pista (Pistachios) sliced

Directions:

Prepare Creamy Custard:

-In a saucepan,add milk,sugar,custard powder,vanilla essence,cream & whisk well.

-Turn on the flame & cook on low flame until it thickens while whisking continuously.

-Transfer to a bowl & let it cool while whisking.

-Cover the surface with cling film & refrigerate for 30 minutes.

-Remove cling film,whisk well until it’s smooth & transfer to a piping bag.

Prepare Samosa Cannoli/Rolls:

-In a bowl,add all-purpose flour,water & mix well.Flour slurry is ready.

-Wrap aluminium foil on 2 cm thick rolling pin.

-Fold samosa sheet on aluminium foil & seal the ends with flour slurry then carefully remove the rolling pin from aluminium foil.

-In a wok,heat cooking oil & fry samosa rolls along with aluminium foil on a low flame until golden & crispy.

-In a dish,add caster sugar, cinnamon powder & mix well.

-Carefully remove aluminium foil from rolls & coat with cinnamon sugar.

-Pipe out prepared creamy custard in the cinnamon sugar-coated samosa rolls.

-Drizzle chocolate ganache, garnish with pistachios & serve (makes 17-18).