Diamond Cuts Coated with Sugar Syrup / Paindare Pankanthu Galleli Ronti – A deep fried sweet in Konkan cuisine of Cochin GSB’s !!
Makes: 160 - 175 g
Please use same measuring cup measure maida, sugar and water !!!
1 cup / 200 ml / 8 oz maida (all purpose flour)
1/4 teaspoon salt
Water for kneading ( approximately 1/2 cup )
300 ml cooking oil for frying
In a bowl, mix maida and salt. Add ½ water and knead into a stiff dough. Knead again for 5 minutes and make a perfect dough. Add extra 1 – 2 teaspoon water or 1 – 3 teaspoon flour if required to make a stiff dough.
Divide the dough and make 5 lemon sized balls. Make thin chapati using dry maida. Cut it into 1 - inch width strips. One can make 5 long strips from 1 chapati. Then cut 1 - inch diamond shape pieces from each strips (same preparation like ronti / tukdi).
Heat oil in a kadai / deep frying pan on high heat. Reduce the heat to medium and fry ‘’ Ronti’’ in batches (4 – 5 batches, depending upon the size of the kadai) till light golden color and crisp. Drain out from oil and spread on a kitchen paper / paper towels to absorb extra oil and then transfer it into another wide bowl.
For the sugar syrup:
1 cup sugar / 200 ml / 8 oz (Please pick very good quality sugar)
½ cup water / 100 ml / 4 oz
2 pinches cardamom powder
In a bowl / sauce pan, mix sugar and water together. Boil sugar syrup on a low heat for 10 - 12 minutes. Sugar solution thickens (sugar fully melts) and a string appear between thumb and forefinger when testing. Sprinkle cardamom powder and mix well.
Pour this hot sugar syrup carefully over fried rontis (diamond cuts) and gently stir well with a thick steel ladle until sugar syrup well combined / coated on diamond cuts (ronti). Keep aside for 1 hour. A shining sugar coating will form later. Store it in an airtight container.