Nutty Caramel Cigars
by Tarla Dalal
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Crisp rolls with a date and nut stuffing, deep-fried and served with hot caramel sauce drizzled over it.
- Combine the sugar, oil and ½ cup of water in a pan and cook over a high flame till the mixture starts bubbling.
- Lower the flame and allow the mixture to caramelize without stirring. If required shake the pan gently to prevent the sugar from burning around the edges of the pan.
- When the syrup is light brown in colour, remove from the flame. Keep warm.
- Heat the ghee in a pan, add the dates and sauté for 2 minutes.
- Cool and blend in a mixer to a smooth paste.
- Add the mixed nuts and mix well.
- Divide the mixture into 18 equal portions and keep aside.
- Cut each samosa patti into 3 to get 75 mm. x 62 mm. (3" x 2½") rectangular pieces. You will get 18 pieces in all.
- Place one samosa patti piece on a flat surface and place one portion of the filling at one corner. Roll it up tightly starting from the end where the filling is placed to make a cigar.
- Seal the edge of the samosa patti piece using a little of the plain flour paste.
- Repeat with the remaining pattis and filling to make 17 more cigars.
- Heat the oil in a kadhai and deep-fry the cigars till golden brown. Drain on absorbent paper.
- Serve hot with caramel sauce.
Nutrient values (Abbrv) per cigar
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