How to make Thandai Cigars

Sanjeev Kapoor

This recipe is by 'Nikita-Gandhi-'

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

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Thandai Cigars checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Pyaaz Ki Kachori Pulled Chicken Burger Grilled Chicken Sandwich Chana Kurkura - SK Khazana

Thandai Cigars

Thandai Cigars Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for 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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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.