How to make Thandai Tuile Cigars -

This needs a little skill to get perfect tuiles, but the end result is simply delicious.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Icing sugar (आईसिंग शुगर), Refined flour (maida) (मैदा)

Cuisine : Fusion

Course : Desserts

Thandai Tuile Cigars

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


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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MasterChef Sanjeev Kapoor

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 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.