For making the cannoli shells, mix 1 cup maida, 1/2 cup semolina, 1/2 tsp cinnamon powder, 2 tbsp powdered sugar, a pinch of salt, 1 tbsp homemade ghee and water to make a thick dough. Let it rest for about 25-30 minutes.

For the filling, roast 2 tbsp watermelon seeds, 1 tbsp basil/ tulsi seeds, 1 tbsp fennel seeds, 8-10 almonds, and 4-5 black peppercorns till they become crunchy. Then let it cool and blend it in a mixer along with 1 cup of sugar.

In the same pan add 1 cup of mawa/ khoya. Add 2 tbsp chopped dates. Mix well, remove all the lumps and let the mawa cook. Remove from the flame and let it cool.

Add the blended seeds mixture to the mawa-dates mixture along with 2 tbsp of milk and mix well. Filling is ready.

Cut all the 4 sides of the tin to use the base. Roll the base into a roll and seal both sides using stapler.

Take a pedha size ball from the shells mixture and roll it on a flat surface by using rolling pin. Cut into square shape by using a cutter. Prick the squares by using a fork to prevent them from getting bubbles while frying.

Roll the square around the aluminium tin roll and seal the edges by using wheat flour and water mixture.

Heat oil for deep frying. Put the shells in the oil for deep frying (along with the aluminium rolls). Fry on low to medium flame to prevent them from getting burnt.

While the chocolate is still wet sprinkle grated pistachio on the chocolate. Let it set completely.

Fill the cannoli shells with the filling. Once filled, arrange the cannolis on serving plate, and sprinkle castor sugar by using a strainer. Apply a jam dot in the center of cannoli and serve.