How to make Thandai Tuile Cigars -
This needs a little skill to get perfect tuiles, but the end result is simply delicious.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Icing sugar (आईसिंग शुगर), Refined flour (maida) (मैदा)
Cuisine : Fusion
Course : Desserts
You can also find more Desserts recipes like Banana Cake In Pan Chhanar Payesh Lemon Coconut Slice Dark Chocolate And Banana Cake
Thandai Tuile Cigars Recipe Card
Hindi: cheeni
Ever imagined what life would be without some meetha? The gulab jamuns, barfis, pedas, laddoos, modaks, halwas…you can say let the sugar substitutes rule but not everything is possible with substitutes! One of oldest flavourings and condiments used by mankind, this ingredient is an instant provider of energy. Also available in various types, sugar is either derived from sugarcane or beetroot.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Thandai Tuile Cigars Recipe
Icing sugar 70 grams
Refined flour (maida) 30 grams
Butter 30 grams
Fennel seeds (saunf) coarsely ground 1/2 teaspoon
Crushed black peppercorns 1/2 teaspoon
For Rose mascarpone cream
Mascarpone cheese 1 cup
Icing sugar 4 tablespoons
Candied rose petals (gulkand) 2 tablespoons
Rose extract a few drops
Dried rose petals 2 teaspoons
Whipped cream 1/2 cup
For Butter roasted almonds
Butter 1 teaspoon
Almonds 1/4 cup
Method
Step 1
To make roasted almonds, heat butter in a non-stick pan. Add almonds and roast on low heat for 3-4 minutes. Set aside.
Step 2
To make fennel tuile, Preheat oven at 180°C. Mix together icing sugar, refined flour, butter, fennel seeds and crushed black peppercorns in a bowl. Add 25 ml water and mix well into a smooth batter.
Step 3
Place a silicon mat on a baking tray and pour the batter using a tablespoon so that we get same sized tuiles. Leave sufficient distance between each. Place the tray in the preheated oven and bake for 5-6 minutes or till the edges turn golden.
Step 4
Remove the tray from the oven and let it cool for 1 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, candied rose petals, 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 in a bowl.
Step 7
Pipe the filling into the tuile biscuits 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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
