Christmas time is always a nostalgic time and these diamond cuts always recreates memories of those long gone. My paternal grandmother would make these fired, crispy, sugar coated snacks when we would visit her in Kottayam over the summer. Being a diabetic, she would reserve some without adding the sugar coating. When my dad would visit us in Muncie he would ask me and my mom to make these crunchy snacks so probably reminded him of his dear mom too. I make these every Christmas and this year decided to use them as favors. The cumin seeds added to the sugar syrup makes it perfect. It is a great accompaniment with a cup of afternoon coffee or tea. There is a North Indian version called Shakara para but I think they add sugar to only the dough and no sugar coating on the outside like these diamond cuts.
Kerala Diamond Cuts
1 cup all purpose flour
1/2 cup powdered sugar
1/2 tsp baking powder
1/2 tsp cardamom powder
1 tbs ghee
Sugar syrup– 1 cup sugar and 4 tbs water, 1 tsp cumin seeds—combine together and bring t a boil and set aside
Combine the flour, salt, baking pdr, cardamom pdr, powdered sugar and ghee. Rub together to incorporate all the ghee and add water little by little to make a soft dough. Cover with a damp cloth and set aside for 20 mts. In the meantime make the sugar syrup and set aside.
Take sectioned balls of dough and roll out onto a floured surface into a fairly thin sheet. Use a knife or pastry cutter and make vertical strips and then cut on the bias diagonally.
Heat up oil in a frying pan and deep fry diamonds a deep golden brown. After frying all the dough, sprinkle the sugar syrup over the cuts and toss until all is coated and glistening. Spread out in a thin layer on a cookie sheet. I added some colored sprinkles due give them a festive flair. Allow to air dry, tossing intermittently. Once all have dried, transfer to an air tight tin.