Thandai Cigars Recipe
Refined flour (maida) (For fennel tuile) 30 grams
Icing sugar (For fennel tuile) 70 grams
Butter (For fennel tuile) 30 grams
Fennel seeds (saunf) coarsely ground, (For fennel tuile) 1/2 teaspoon
Crushed black peppercorns (For fennel tuile) 1/2 teaspoon
For rose mascarpone cream:
Candied rose petals (gulkand) 2 tablespoons
Few drops of rose extract
Dried rose petals 2 teaspoons
Mascarpone cheese 1 cup
Icing sugar 4 tablespoons
Whipped cream 1/2 cup
For butter roasted almonds
Almonds 1/4 cup
Butter 1 teaspoon
To make roasted almonds, heat butter in a non-stick pan, add almonds and roast on low heat for three to four minutes.
To make fennel tuile, pre-heat oven at 180° C. Mix together icing sugar, refined flour, butter, fennel seeds, crushed black peppercorn, twenty five milliliter water and mix well.
Place a silicon mat on a baking tray and pour four tablespoon of batter, leaving sufficient distance between each. Place the tray in the preheated oven and bake for five to six minutes till the edges turn golden brown.
Remove the tray from the oven and let it cool for one minute. Carefully lift the biscuits and roll them on the handle of a wooden spoon, one at a time, to get a cylindrical shape. Remove them gently after they are cooled. Repeat the same process with rest of the batter.
To make rose mascarpone cream, mix mascarpone cheese, icing sugar, whipped cream, gulkand, rose extract, dried rose petals and mix well. Fill the mixture into a piping bag.
Crush roasted almonds in a garlic chopper and put into a bowl.
Pipe the filling into the tuile biscuit from both sides and coat the edges with crushed roasted almonds.
Arrange them on a serving plate and serve immediately.