Sep 12, 2013

Diamond Cuts coated with Sugar Syrup

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.

No comments: