Nutty Caramel Cigars

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 13 cookbooks This recipe has been viewed 21359 times

Crisp rolls with a date and nut stuffing, deep-fried and served with hot caramel sauce drizzled over it.

Add your private note

Nutty Caramel Cigars recipe - How to make Nutty Caramel Cigars

Lebanese Desserts Dry Fruit Flavours Diwali Diwali Sweets Mithai

Preparation Time: 15 Minutes Cooking Time: 10 Minutes Total Time: 0 mins 19Makes 18 cigars
Show me for cigars

Ingredients

6 ready-made frozen samosa pattis
1 tbsp plain flour (maida) mixed with 1 tablespoon water
oil for deep-frying

For the caramel sauce
1 cup sugar
2 tbsp oil

For the filling
1 tbsp ghee
1/2 cup chopped seedless black dates (khajur)
1/4 cup chopped mixed nuts (cashewnuts, pistachios, almonds and walnuts)

Method

For the caramel sauce

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.

For the filling

How to proceed

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.