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Caramalized Crisp Diamonds

21 Feb

Teepi Kajalu / Chakrabanalu


Plain Flour / Maida 1 1/2 cups
Sugar 1 cup
Salt a pinch
Oil 1/4 cup
Water as required
Oil for deep frying

Method of preparation:

Boil sugar with half a cup of water until the syrup thickens and resembles somewhat like honey.

Heat quarter cup of oil in a small pot until smoking hot.
In a mixing bowl, mix plain flour and salt together.
Pour the hot oil onto the above mixture.
Carefully fold the mixture and slowly add water and knead into a somewhat tight dough which doesn’t stick to fingers.

Make dough into round ball and roll it out into circular thin layer dusting little bit of flour if required.
Using a knife, make one inch wide vertical cuts on the rolled out circle to make long strips.
Make another sweep of cuts with the knife with a slight slant to make 1 -2 inch diamonds.

Heat oil in a frying pan on medium flame, add the cut diamonds into hot oil in two batches.
Once the diamonds turn very light brown, remove onto a wide plate.
Pour the sugar syrup on top of the crisped diamonds and stir carefully.
Once cooled, store tight and they stay fresh for months.

Notes: Don’t overfry kajalu.