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Sweet & Hot Diamonds (Two In One)

What's Cooking? by P.S. Lakshmi Rao

2 Cups all purpose flour (maida)
1-Tablespoon rice flour
1-Tablespoon hot oil
½ Cup water
1 Pinch of salt
1 1/2 Cups oil for frying (depending upon the size of the frying pan)
2 Stems curry leaves

For Sweet Diamonds
1 1/2 Cups brown sugar
1/ 2 Cup water
½ Teaspoon crushed cardamom seeds
For Hot Diamonds
1 Teaspoon red pepper (ground)
½ Teaspoon crushed cumin seeds
¾ Teaspoon salt or to taste
Mix all purpose flour, rice flour and salt with hot oil. Add water, and mix until it becomes a stiff dough. Knead the dough for three minutes with oily hands. Make 8 balls. Roll each ball in to six- inch diameter circles. Cut them into one-inch diamonds.
Heat 1½ cups oil in a frying pan over low heat and fry a handful of diamonds until they turn light brown and crispy. Remove them to a paper towel to absorb oil. After all the diamonds are fried, separate half the diamonds for sweet and half the diamonds for a hot or spicy snack.
Turn the heat off and add curry leaves and fry. Remove leaves from the oil. Blot with paper towel and save them.
Sweet diamonds
In a large pan, mix brown sugar and water. Boil for three minutes to make sugar syrup. Put a drop of syrup in a little water. When the drop becomes a hard ball, the syrup is done. Remove the pan from the heat. Add the diamonds and cardamom powder. Mix gently so that the diamonds are not broken.
 Hot (spicy) diamonds
Mix second half of the fried diamonds, ground red pepper, cumin powder, salt, and also the fried curry leaves. Add more salt and red pepper according to your taste.
Keep the diamonds in separate containers with tight lids. If you pack them in decorative jars, you can give them as holiday gifts.

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