Thandai Cigars Recipe

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Old 27-Mar-2016
Miss Alone
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

Step 1

To make roasted almonds, heat butter in a non-stick pan, add almonds and roast on low heat for three to four minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Crush roasted almonds in a garlic chopper and put into a bowl.

Step 7

Pipe the filling into the tuile biscuit from both sides and coat the edges with crushed roasted almonds.

Step 8

Arrange them on a serving plate and serve immediately.

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