Rewri
Form hot candy with utensils, never with fingers.
About 55 small rewri drops
About 70 minutes including cooling. Sugar stages depend on temperature and moisture rather than a guaranteed number of minutes. One tablespoon = 15 ml; one teaspoon = 5 ml.
About Rewri
This small-batch rewri is a sesame-coated hard sugar drop, formed with two lightly greased teaspoons rather than hand-pulling hot sugar. It is a practical home interpretation, not a claim to reproduce commercial pulled rewri exactly. A little glucose limits coarse crystallization. The pieces are intentionally small because the candy is hard; the hot syrup must never be pinched or rolled with bare fingers.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Original quantities serve 20. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Set up first
Prepare a heatproof seed dish and greased spoons before the syrup starts. Keep the work surface stable.
PreparationSet up the equipment
Have the following tools ready before starting: Digital scale; Heavy saucepan; Silicone spatula; Sugar thermometer; Paper-lined tray; Rolling pin where specified.
Clean workspaceMeasure the ingredients
Measure the ingredient quantities for your selected servings before applying heat. Keep separately listed groups, such as dough, filling, sauce or garnish, in separate containers; keep any optional additions separate.
Use the ingredient list aboveCheck allergens and substitutions
Check ingredient labels and any substitutions against these notes: Milk; Sesame. Check packaged ingredient cross-contact.
Before cooking
Step-by-step cooking method
1 Toast and arrange
Toast sesame on low heat for 4–5 minutes until fragrant, then spread in a wide shallow heatproof dish.
2 Toast and arrange (continued)
Lightly grease two teaspoons and a paper-lined tray with the measured ghee.
3 Cook sugar
Dissolve sugar and glucose in water, then boil without stirring to about 148–150°C. A cooled test drop must snap.
4 Cook sugar (continued)
Remove from heat and stir in cardamom. Wait 30–45 seconds for fierce bubbling to subside.
5 Form small drops
Using the greased teaspoons, drop small 3–4 g portions onto the sesame.
6 Form small drops (continued)
With utensils, turn each once to coat while still tacky, then transfer to the lined tray. Work in batches; if syrup stiffens, warm very gently without darkening.
7 Cool
Leave pieces separated until completely hard and cold, about 30 minutes.
8 Cool (continued)
Shake off loose seeds and store airtight. Serve as hard candy, not to anyone for whom small hard sweets are a choking risk.
Chef’s tips
- Form hot candy with utensils, never with fingers.
- Aim for small uniform drops; large pieces are difficult to bite and cool slowly.
- Use teaspoons to control drop size and keep finished pieces separate until fully cold. Do not offer these small hard candies to young children or anyone with chewing or swallowing difficulty; cooling does not soften the candy centre.
Common mistakes & quick fixes
- Coarse sugary lumps
- The syrup crystallized or cooled too far before dropping. Use clean utensils, glucose and a warm fluid syrup.
- Seeds fall off
- The drop was already hard when coated. Work more quickly and coat while the surface is tacky.
Variations & serving ideas
Defined version: This spoon-dropped version avoids hot hand-pulling and may look less uniform than shop rewri.
Perfect result check
| Texture | Small hard sugar centres have a sesame coating and snap when fully cold. |
|---|---|
| Portioning | About 50–60 small pieces; two or three pieces make a modest serving. |
Storage & reheating
| Airtight in a cool dry place | Best within 5 days | Cool completely before sealing. Keep away from humidity; this is a quality window, not a validated commercial shelf life. Refrigerate milk-containing patisa if keeping longer than the day of preparation. |
|---|
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Toast and arrange | Low heat | 5 minutes |
| Cook sugar | Medium heat | 10–15 minutes |
| Form small drops | Off heat with brief low reheating | 10–15 minutes |
Helpful answers before you cook
Is it soft like laddu?
No. Rewri is a hard confection and must be served with that expectation.
Can I omit glucose?
It changes crystallization control; this formula includes it for a smoother small-batch candy.
Can I use jaggery?
That makes a different sesame confection; use the gachak recipe instead.
